Hawaiian Pineapple Burger
Wine Recommendation
Sutter Home Tropical Pineapple Fruit Infusions
Ingredients
- Jalapeño Buttermilk Spread:
- 1 cup mayonnaise
- 2 Tbsp minced canned jalapeño
- 1 Tbsp buttermilk
- 1 tsp garlic powder
- ¾ tsp freshly ground black pepper
- Burgers:
- 2 lb ground pork
- 3 Tbsp pineapple preserves
- 1 Tbsp ancho chile powder
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1½ tsp salt
- ½ tsp ground black pepper
- Other ingredients:
- 6-½ inch slices peeled and cored pineapple
- ½ cup packed chopped fresh cilantro leaves
- ½ cup finely diced red onion
- 12 slices pre-cooked or freshly cooked bacon
- 1 lime, cut in half
- 6 sweet onion hamburger buns, split
Instructions
- For the spread, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate.
- Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.
- For the burgers, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into six patties.
- Brush the grill with vegetable oil. Place the pineapple slices on the grill and cook until grill marks show and the slices are heated through, 3 to 5 minutes per side. Remove and set aside.
- Place the burgers on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
- To assemble, spread the toasted sides of the buns generously with the spread. Top each bun bottom with a tablespoon each of cilantro and red onion, 2 bacon slices, a patty, a slice of pineapple and a squeeze of lime. Add the bun tops and serve.
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