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ground pork scallions garlic sesame oil sriracha hot chili-garlic kosher salt ground black pepper pineapple canola oil buns romaine lettuce hoisin sauce
Viewed: 37 - Published at: 9 years agoIngredients
- 1 12 lbs ground pork (80 to 85% lean)
- 3 scallions, finely chopped (white and light green parts only)
- 2 teaspoons minced garlic
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha hot chili-garlic sauce
- 1 teaspoon kosher salt
- 14 teaspoon fresh ground black pepper
- 4 fresh pineapple slices, each 1/2 inch thick, core removed
- canola oil
- 4 hamburger buns, split
- 4 leaves romaine lettuce
- 4 teaspoons hoisin sauce
Method
- Prepare the grill for direct cooking over medium heat (350 to 450F).
- In a large bowl gently combine the patty ingredients.
- With wet hands, form four loosely packed patties of equal size, each shaped to fit the buns and about 3/4 inch thick.
- Dont compact the meat too much or the patties will be tough.
- Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.
- This will help the patties cook evenly and prevent them from puffing on the grill.
- Brush the pineapple slices with canola oil.
- Brush the cooking grates clean.
- Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 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.
- 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.
