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This grilled pineapple pork burger recipe mixes Asian seasonings with ground pork then topped with a slice of grilled pineapple and a teriyaki sauce. 5 from 2 votes Print Rate Place patties on grill over medium heat. Cover grill; cook 6 to 7 minutes, turning once, until no longer pink in center and meat thermometer inserted in center of patties reads 160°F. During last 4 minutes of cooking time, add pineapple slices to grill, turning once. Form the meat into 4 even patties about 3/4-inch thick. Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the Pineapple Salsa: 1 fresh pineapple, cored and cut into 1-inch pieces. 2 poblano peppers, seeded and chopped. 2 tablespoons olive oil, divided. 1 small red onion, coarsely chopped. ¼ cup orange juice. ½ teaspoon kosher salt. ground black pepper to taste. ¼ cup chopped fresh cilantro. Burgers: 2 pounds ground pork. 3 teaspoons seasoned salt. 2 • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium heat. Add patties and cover pan; cook until browned and cooked through, 3-5 minutes per side. 1 cup chopped pineapple; 1/4 cup chopped cilantro; 1/2 cup chopped red pepper; Juice of 1/2 a lime, about 2 tablespoons; 1/2 teaspoon salt; 1/4 teaspoon pepper; To Serve: 6 whole wheat hamburger buns, lightly toasted; Lettuce leaves; Instructions. In a mixing bowl, lightly mash the black beans. Stir in 1/2 cup cilantro, panko, garlic, cheese Directions. 1. In a medium mixing bowl, combine the mayonnaise and jerk seasoning and mix to combine. Set aside. 2. Preheat the oven to 350°F. 3. In a skillet over medium heat, use the coconut oil to sauté the onions and peppers until soft and caramelized. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.; Brush grates with oil and place burger patties over direct heat. Sear on both sides and then move to indirect heat. 1/2 cup. grated onion (about 1 small onion grated on the large holes of a box grater) 1/4 cup. plain breadcrumbs. 2 Tbsp. milk. 1 Tbsp. Worcestershire sauce. 1 Tbsp. kosher salt. 1 tsp. black pepper. 1/2 tsp. ground sage. 1 1/2 lb. ground pork. 8. slices bacon, finely chopped (about 6 oz.) 1 Tbsp. vegetable oil, for the grill grates or pan. 6 Asian Pork Burgers. 1 lb Ground Pork; 1 Tbsp. Soy Sauce; 2 Cloves Garlic (minced) 3 Green Onions (finely chopped) 1/2 tsp. Ginger Powder; 1 tsp. Seasoning Salt; Grilled Pineapple. 4 Pineapple Rings; 1/4 cup Brown Sugar; 1 Tbsp. Teriyaki Glaze & Marinade; Toppings and Glaze. Teriyaki Glaze & Marinade; Hamburger Buns; Cream Cheese (softened) Hawaiian Burgers: Add a thick slice of grilled pineapple on top of the burger before covering in a teriyaki bbq sauce. A vegan brioche bun is best, however, any toasted bun is good. Teriyaki BBQ Sauce: 1/2 cup ketchup, 1 tablespoon soy sauce, 2 tablespoons brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder, sprinkle of sesame seeds In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook red onion in oil 1 to 2 minutes or until softened. Add garlic, and cook 30 seconds. Served with smashed avocado and homemade pineapple salsa, these hearty, healthy burgers are the perfect summer fare. Be sure to allow at least 24 hours for sprouting! Ingredients. Sauce; 1 (8-ounce) can crushed pineapple in juice, well drained 1/3 cup bottled barbecue sauce 1 tablespoon soy sauce or Tamari (lower sodium preferred) These really succeed on having the perfect surface area to volume ratio, where you have a nice crunchy crust without a mushy center. When you form your patties, take the amount you think looks right, and then take away 1/4-1/3, and that's probably more appropriate. This easy black bean burger recipe transforms plant based patties into a wholesome meal packed with flavor! Plus, they come together in less than 30 minutes. 1 cup chopped pineapple; 1/4 cup chopped cilantro; 1/2 cup chopped red pepper; Juice of 1/2 a lime, about 2 tablespoons; 1/2 teaspoon salt; 1/4 teaspoon pepper; To Serve: 6 whole wheat hamburger buns, lightly toasted; Lettuce leaves; Instructions. In a mixing bowl, lightly mash the black beans. Stir in 1/2 cup cilantro, panko, garlic, cheese Use a 1/2 cup (133g) scoop for 6 patties OR 1/3 cup (85g) scoop for 9 patties to portion the patties. Roll each into a ball. Using the back of a metal measuring cup with a small piece of parchment under it, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 – 1.2 cm) thick. When it comes to summer food staples, it doesn’t get more essential than burgers. Patties made with beef might come to mind first, but veggie burgers deserve just as much attention, if not more. Pack patties with good things like beans and meaty vegetables like mushrooms and the results may well push your usual burger aside this summer. Especially because they contain an instant flavor Another component that just makes this burger work! This homemade jam of mine is one that's been doing the rounds. It's used in many different applications - like on this pork & black pudding burger, in a fried veal parm sandwich, as a dip with a good lol bag of crisps (chips if you are in the states!).
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