Pork Burgers with Pineapple Chutney and Bacon
Everyone loves a good beef burger, but when you want to mix things up a bit, try this pork burger with Hawaiian flavors. It has two (count ’em) “secret sauces”: a sweet-and-tangy pineapple chutney and a spicy Sriracha mayonnaise. To cook the burgers all the way through without burning, be sure to use a medium fire and keep the grill lid closed.
For more island-inspired recipes, be sure to check out our Flavors of Aloha Cookbook.
Serves 6
Pineapple Chutney
2 cups (380g) fresh pineapple, diced 1/4" (6mm)
1/2 cup (65g) chopped red bell pepper
1/2 cup (75g) chopped yellow onion
1/3 cup (75ml) unseasoned rice vinegar
1/3 cup (65g) packed light brown sugar
1 tbsp. peeled and minced fresh ginger
1 tsp. dry mustard
1 small fresh red chile, such as Thai or serrano, seeded and minced
1 star anise pod
1 garlic clove, minced
1/2 tsp. kosher salt
Instructions:
- Bring the ingredients to a boil in a non-reactive saucepan over high heat, stirring to dissolve the sugar.
- Reduce the heat to medium-low and cook, stirring occasionally, until the juices have reduced by half, for about 20 minutes.
- Increase the heat to high and cook, stirring often, until the juices have evaporated, for about 5 minutes.
- Transfer the chutney to a bowl and let cool. Discard the star anise. (The chutney can be covered and refrigerated for up to 3 days. Remove from the refrigerator 1 hour before serving.)
Sriracha Mayonnaise
1/2 cup (120 ml) mayonnaise
2 tbsp. tomato ketchup
1 tsp. Sriracha or chili garlic paste
Instructions:
- Stir the ingredients together in a small bowl. Cover and refrigerate until ready to use.
Pork Burgers
2 lbs. (910g) ground pork
2 green onions, white and green parts, minced
3 garlic cloves, crushed through a press
2 tbsp. soy sauce
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Vegetable oil, for brushing
6 soft hamburger buns
6 slices bacon, halved crosswise and cooked until crisp
6 red lettuce leaves
Instructions:
- Mix the ingredients together in a medium bowl just until combined. Shape into 6 patties, each about 3 1/2" (9cm) in diameter.
- Make a deep, wide indentation in each burger to keep it from shrinking into a dome during cooking. Refrigerate the patties until ready to cook.
- Prepare an outdoor grill for direct cooking over medium-high heat.
- Brush the grill grate clean. Lightly brush the burgers with oil on both sides.
- Grill the burgers, with the lid closed as much as possible, turning them once, until they feel firm when pressed, for 8 to 10 minutes. Transfer to a plate and let stand for 3 minutes.
- Grill the bacon and set aside.
- Toast the buns on the grill, for about 1 minute.
- For each burger, spread the cut sides of a bun with some of the mayonnaise. Place a burger on the bottom half and top with 1 spoonful of chutney, 2 bacon halves, and a lettuce leaf. Add the bun top and serve.
