Hawaiian Pork Burgers
slightly adapted from Simply Recipes
- 1-1/2 pounds ground pork
- 1/3 cup minced green onion
- 4 large cloves garlic, grated
- 1 tablespoon fresh grated ginger
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 4 large pineapple rings, fresh or canned
- 1/4 cup barbecue sauce (plus more for serving, if desired, see notes)
- 4 burger buns
- 4 large lettuce leaves (use leafy lettuce)
- 4 oz. thinly sliced ham
Mix the ground pork, green onion, garlic, ginger, soy sauce, and pepper together in a large bowl until just combined. Gently form 4 equal patties, with a slight indentation in the middle.
Prepare your grill for medium high, direct heat. Scrape down the grill grates and coat with vegetable oil. Place the pork patties on the hot grill and paint the top with barbecue sauce. Cover the grill and cook for 5-7 minutes. Flip the burgers and paint with more barbecue sauce.
After you’ve flipped the burgers, lay the pineapple rings down on a hot part of the grill. Cook the burgers for another 5 to 7 minutes, until cooked through.
Cook the pineapple rings for 3-5 minutes, or until you have nice grill marks on one side. Flip the pineapple and grill another 1-2 minutes.
Remove the pineapple and burgers from the grill and let them rest 5 minutes.
While the meat is resting, toast the burger buns on the hot grill until the edges brown nicely, about 1-2 minutes.
To construct the burger, lay some lettuce on the bun, add the burger patty and paint with a little more barbecue sauce. Top with the ham, then the pineapple, then the other bun.
These are phenomenal. The combination of the seasoned pork, ham, pineapple, and barbecue sauce works amazingly well. As for sauce/dipping, Steve prefers more barbecue sauce at the table, but I actually loved the addition of – surprise – sriracha! I lay it on pretty thick, too, and the tangy, zingy heat blends perfectly with the other flavors. You could also add mayo/spicy mayo. Whatever floats your boat!