Wednesday, 3 July 2013

Hawaiian burgers with chargrilled pineapple.

I love to make a good burger and I have found a wide variety of versions of the humble patty since purchasing The Burger cookbook, published by Love Food. The famous Hawaiian combination of pork and pineapple is reworked into a burger in the form of pork mince, topped with char grilled pineapple. This was the first time of making a burger with pork mince and it resembled chicken mince, but contained more fat in the mince which meant I did not have to add breadcrumbs. The recipe, as with all the burger recipes I use is quick and easy to make and tastes delicious. For those who have kiddies, it's a sneaky way of getting them to have 1 of their 5 a day with the sneaky pineapple.
Here is hoe my pork burgers with char grilled pineapple turned out:
Hawaiian burgers

Hawaiian burgers

Hawaiian burgers

Recipe for pork burgers.
Makes 4
450g fresh pork mince
salt, pepper and mixed herbs
3 tbsp teriyaki sauce, plus extra for spreading
4 slices canned pineapple
onion slices
vegetable oil, for brushing
4 bread rolls
lettuce leaves.

1) Preheat the barbecue to medium-high. Place the mince into a medium-sized bowl and season with the teriyaki sauce, mixing gently until in-cooperated. Divide into four equal-sized portions and form each portion into a patty.
2) Lightly brush pineapple and onion with oil. Place the patties, onion and pineapple on the rack and cover. Cook the onion and pineapple for 3-4 minutes on each side and marked. Cook the burgers for 4 minutes on each side until brown and cooked through.
3) Spread both halves of the buns with the teryaki sauce. Put the burgers in the buns with the pineapple, onion and lettuce and serve immediately.

1 comment

  1. this will be perfect for my dinner tonight!


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