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Recipe by Jamie Purviance

Sesame-Hoisin Pork Burgers with Grilled Pineapple

Print

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    11 to 16 mins

People
Serves 4
Prep Time
15 mins
Grilling Time
11 to 16 mins

the Ingredients

20151023095408 Row Pork 25

Patties

  • 1 pound / 455 grams ground pork (80 to 85% lean)
  • 3 scallions (white and light green parts only), finely chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon hot chili-garlic sauce, such as Sriracha
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
 
  • 4 fresh pineapple slices, each ½ inch thick, core removed
  • Canola oil
  • 4 hamburger buns, split
  • 4 leaves romaine lettuce
  • 4 teaspoons hoisin sauce

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. Brush the pineapple slices with oil.
  • 03 Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 10 to 15 minutes, turning once or twice. At the same time, grill the pineapple over direct medium heat until lightly charred and softened, about 8 minutes, turning once. Remove from the grill as they are done.
  • 04 Grill the buns, cut side down, over direct medium heat until lightly toasted, about 1 minute. Build the burgers on toasted buns with lettuce, a patty, hoisin sauce, and a pineapple slice. Serve warm. 
Ingredients
Instructions

  • the Ingredients

    20151023095408 Row Pork 25

    Patties

    • 1 pound / 455 grams ground pork (80 to 85% lean)
    • 3 scallions (white and light green parts only), finely chopped
    • 2 teaspoons minced garlic
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon hot chili-garlic sauce, such as Sriracha
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
     
    • 4 fresh pineapple slices, each ½ inch thick, core removed
    • Canola oil
    • 4 hamburger buns, split
    • 4 leaves romaine lettuce
    • 4 teaspoons hoisin sauce

  • Instructions

    • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
    • 02 Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. Brush the pineapple slices with oil.
    • 03 Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 10 to 15 minutes, turning once or twice. At the same time, grill the pineapple over direct medium heat until lightly charred and softened, about 8 minutes, turning once. Remove from the grill as they are done.
    • 04 Grill the buns, cut side down, over direct medium heat until lightly toasted, about 1 minute. Build the burgers on toasted buns with lettuce, a patty, hoisin sauce, and a pineapple slice. Serve warm. 

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