Pecan Crusted Pork Burgers With Dried Apricot-Chipotle Mayonnaise

For 4 burgers

vegetable cooking spray

1 1/2 lbs. lean ground pork

2 Tbsp. reserved mayonnaise mixture from  dried apricot-chipotle mayonnaise

1 Tbsp. butter, melted

1/2 C. finely chopped pecans

1/2 tsp. salt

1/4 tsp. pepper

4 French hamburger buns, split

4 Bibb lettuce leaves

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400°(medium-high) heat.
Gently combine pork and reserved 2 Tbsp. mayonnaise mixture until blended, using hands. Shape into 4 (4-inch-wide, 1-inch-thick) patties.
Stir together butter and next 3 ingredients in a small bowl until well blended. Sprinkle each patty with about 2 Tbsp. pecan mixture (about 1 Tbsp. on each side), gently pressing to adhere.
Grill pecan-covered pork patties, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until a meat thermometer inserted into centers registers 155°.
Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with lettuce and Dried Apricot-Chipotle Mayonnaise.

Dried Apricot-Chipotle Mayonnaise
1/2 C. dried apricots
1/4 C. hot water
2 Tbsp. fresh lime juice
1/2 C. mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 Tbsp. finely chopped green onion
1 Tbsp. adobo sauce from can

Stir together dried apricots, hot water, and lime juice in a small bowl. Let stand 15 minutes; drain. Pat apricots dry, and coarsely chop.
Stir together mayonnaise and next 3 ingredients; reserve 2 Tbsp. mixture for Pecan-Crusted Pork Burgers. Stir apricots into remaining mayonnaise mixture. Cover and chill until ready to serve.