These are super quick to make and taste fantastic. Serve with roasted potatoes.
12-1 oz. whole-wheat slider buns
1 1/2 lbs. extra lean ground pork
1 1/2 Tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon garlic powder
3 ounces Monterey Jack cheese, shredded
1 Tablespoon fresh squeezed lime juice
2 ripe, peeled avocado
2 tomatoes, sliced
Torn bibb lettuce
Combine pork, parsley, salt, and garlic powder in a medium bowl, gently mixing. Divide mixture into 12 portions, shaping into 1/4″ thick patty. Lightly spray olive oil on both sides. Grill over medium high heat for 4 minutes a side. Toast the buns on the grill. Combine lime juice and avocado in a bowl. Mash avocado with a fork and stir to combine. Spread avocado mixture on bottom half of buns, add patty and cheese. Top with tomato, lettuce, and top of bun.
Recipe adapted from Cooking Light Magazine