Pork Patties with Bacon

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I’m always trying to come up with new recipes for quick meat patties for lunch.  Today’s mélange came out particularly tasty so I thought I’d share it with my readers.  It was on the table in 15 minutes once the meat hit the skillet.  The sauce you see in the pic is optional, but Southern girl that I am, I like gravy on just about everything.  🙂  You can experiment with other spice blends in these patties if you have one you are fond of. This dish would be  suitable for all phases of Atkins and Primal-Paleo as well.

INGREDIENTS:

1 lb. lean ground pork

1 large egg. beaten

1½ oz. finely minced onion

1/3 c. finely chopped celery

4 oz. bacon, chopped fine

3/4 tsp. your favorite lemon-pepper (I use Victoria Gourmet No-Salt Lemon Pepper)

Dash poultry seasoning

3 T. finely chopped parsley

Dash black pepper

DIRECTIONS:  Lightly brown chopped bacon in a non-stick skillet over medium-high heat.  Add onion and celery and saute until tender.  Remove and spoon the sauteed veggies into medium mixing bowl.  Add meat to the bowl along with all remaining listed ingredients.  With fork or hands, mix all together until well blended, much as you would a meatloaf.  Divide into 4 equal portions and form into four (roughly 4-oz.) patties.  Brown the patties in the same skillet you were using over medium-high heat until golden on each side and they are fully done (no longer oozing pink juices). These patties can either be served plain or you can make a little sauce of your choosing in the same skillet you browned the meat in.  The one pictured was simply ¼ c. heavy cream, 2 T. water and 2 T. white or rose wine added to that skillet and simmered on low, scraping up “brown bits” off the bottom of the skillet. This would also be good as a sandwich on your favorite low-carb sandwich bun.

NUTRITIONAL INFO:   Makes 4 large patties, each contains (not including any sauce you might add):

452 calories

38 g  fat

1.5 g  carbs, .3 g fiber, 1.2 g  NET CARBS

28.2 g  protein

325 mg sodium

440 mg potassium

35 %  RDA Vitamin B6, 48%  B12, 10% copper, 18% iron, 9% magnesium, 43% niacin, 40% phosphorous, 33% riboflavin, 68% selenium, 84% thiamin, 37% zinc