Method

Soak apricots for 20 minutes in warm water. Remove from water, dry with a towel and mince to small pieces.   Roughly chop pine nuts - not too small as they should not be pulverized.

In large bowl, blend pork, apricot pieces, onions, pine nuts, salt, cinnamon, nutmeg and pepper. Do not over work, just blend well.

Form into patties. Grill about 5 minutes on each side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well done.

Serve on buns of your choice optional tomato slices and onion rings.

Contributor:  Wayne Gregory

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