Pork

Hawaiian Burgers

Asian flavors play a large role in Hawaiian cuisine

Add in pork and fresh pineapple and we immediately think of the islands which is what inspired this particular dish

We were in the mood for grilled burgers but weren’t “feeling” the traditional take so enter in our Hawaiian Burgers!

Lets start with the meat

We are using 2 pounds of ground pork

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Now let’s talk about some Asian flavors

We will need 1 cup of Panko (Japanese bread crumbs), 2 eggs whisked,  1/4 cup of Teriyaki sauce, 1 tablespoon of freshly grated ginger, 2 grated garlic cloves, 2 scallions diced, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper

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Add these ingredients to the pork

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Using your hands, gently fold all of the ingredients together

You can add more Panko as needed to bind the mixture

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Line a sheet pan with parchment paper that has been sprayed with cooking oil

Using a 1/2 cup measure start dropping the meat out onto the parchment

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Repeat until you have used all of the meat

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Roll the meat into a ball between your palms then flatten into a patty

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Using your thumb make a small indent in each patty

This will keep them from puffing up into a ball on the grill

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Drizzle each burger with a little more Teriyaki

Cover and refrigerate for 30 minutes before grilling

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While the burgers are getting a well deserved rest in the fridge, let’s work on a sauce

We will need 1 cup of mayonnaise, 2 tablespoons of Go Ju Jang (Korean Chili paste), 1 teaspoon of rice wine vinegar and 1 teaspoon of honey

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Add these ingredients into a bowl along with a teaspoon of garlic powder

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Whisk until well combined and refrigerate

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So we have the burgers (check), we have the sauce (check)

Now we need a great topping to go with it

Heat your grill to around 400 F direct heat

I set the burners to Medium, Low, Medium

Next up we have 8 slices of fresh pineapple with the core removed

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We will need 1/4 cup of Teriyaki sauce, 2 tablespoons of honey, 1/2 tablespoon of freshly grated ginger

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Whisk the ingredients together

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Brush this over the pineapple

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Lay the pineapple down on the grill and cook 5-6 minutes

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Flip and cook another 5-6 minutes

You want nice marks on the pineapple and you want it a little cooked but not so much that it falls apart

Remove and set aside

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Next lay the burgers on the grill

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Cook around 4-5 minutes then turn (not flip)

Cook another 2-3 minutes

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Flip and cook another 4-5 minutes

Then turn (not flip) and cook another 2-3 minutes or until cooked through

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Even though we are working with Asian inspired flavors a burger just isn’t a burger without cheese

We decided to use Muenster which is mild and will work great with our flavors

Lay a slice of cheese over each burger

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Cook for 1-2 minutes until the cheese melts

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Remove and set aside

Allow the burgers to rest to reabsorb their juices

While they rest, let’s toast the rolls a bit

Lay them open side down on the grill and toast for 2 minutes just to get a little brown on them (optional)

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Time for some assembly

Let’s start with our sauce and a roll

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Add sauce to both sides of the roll

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Lay a burger down on a roll

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Top with a slice of grilled pineapple

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I don’t know about you but I’m drooling!

Pair this with a refreshing Pineapple Madras cocktail and make your trip to the Islands complete!!!

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Enjoy!!!

Simply Sundays! ~ Hawaiian Burgers

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients

For the burger

2 pounds of ground pork

1 cup of Panko (more if needed)

2 eggs whisked

1/4 cup of Teriyaki sauce

1 tablespoon of freshly grated ginger

2 grated garlic cloves

2 diced scallions

1 teaspoon each of kosher salt and ground black pepper

1/2 teaspoon of crushed red pepper

8 slices of muenster cheese

8 burger rolls (toasted, optional)

For the sauce

1 cup of mayonnaise

2 tablespoons of Go Ju Jang (Korean Chili paste)

1 teaspoon of rice wine vinegar

1 teaspoon of honey

1 teaspoon of garlic powder

For the pineapple

8 slices of fresh, cored pineapple

1/4 cup of Teriyaki sauce

2 tablespoons of honey

1/2 tablespoon of freshly grated ginger

Directions

For the burger

Add 2 pounds of ground pork to a large bowl.  Next add in 1 cup of Panko (Japanese bread crumbs), 2 eggs whisked,  1/4 cup of Teriyaki sauce, 1 tablespoon of freshly grated ginger, 2 grated garlic cloves, 2 scallions diced, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper

Using your hands gently fold all the ingredients together.  Line a sheet pan with parchment paper that has been sprayed with cooking oil.  Using a 1/2 cup measure start dropping the meat out onto the parchment.  Repeat until you have used all the meat

Roll the meat into a ball between your palms then flatten into a patty.  Using your thumb make a small indent in each patty.  This will keep them from puffing up into a ball on the grill.  Drizzle each burger with a little more Teriyaki.  Cover and refrigerate for 30 minutes before grilling

While the burgers are chilling you can move onto the sauce and pineapple preparations.  Heat your grill to around 400 F direct heat.  I set the burners to Medium, Low, Medium.  Lay the burgers on the grill.  Cook around 4-5 minutes then turn (not flip).  Cook another 2-3 minutes.  Flip and cook another 4-5 minutes.  Then turn (not flip) and cook another 2-3 minutes or until cooked through

Lay a slice of cheese over each burger.  Cook for 1-2 minutes until the cheese melts.  Remove and set aside.  Allow the burgers to rest for a few minutes to reabsorb their juices.  While they rest place the rolls face down on the grill and lightly toast for 2 minutes (optional)

For the sauce

In a bowl whisk together 1 cup of mayonnaise, 2 tablespoons of Go Ju Jang, 1 teaspoon of rice wine vinegar, 1 teaspoon of honey and 1 teaspoon of garlic powder.  Refrigerate until use

For the pineapple

Lay 8 slices of fresh, cored pineapple in a sheet pan.  In a bowl whisk together 1/4 cup of Teriyaki sauce, 2 tablespoons of honey and 1/2 tablespoon of freshly grated ginger.  Brush this over the pineapple slices

Heat your grill to around 400 F direct heat.  Set the burners to Medium, Low, Medium.  Lay the pineapple down on the grill and cook 5-6 minutes.  Flip and cook another 5-6 minutes.  You want nice marks on the pineapple and you want it a little cooked but not so much that it falls apart.  Remove and set aside

For assembly

Spread some of the sauce on both sides of the roll.  Lay a burger down on the bottom.  Top with a slice of grilled pineapple.  Top with the roll and serve

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Good Grips Flat Wire Whisk

© Simply Sundays 2018
All rights reserved

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