• Preheat grill to medium-high (or see Stovetop Variation).
• Combine soy sauce, scallions, garlic, 1 Tbs Olive Oil Marketplace White Honey Ginger Balsamic (purchase here) and 1 teaspoon Olive Oil Marketplace Toasted Sesame Oil (purchase here), divided in a small bowl.
• Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without over-mixing. Form into 4 patties, about 3/4 inch thick.
• Add the remaining 1 teaspoon Toasted Sesame Oil and 1 Tbs White Honey Ginger Balsamic to the remaining sauce mixture and set aside.
• Grab your Mesh Grilling Basket (purchase here)
• Grill the burgers, turning once, until an instant-read thermometer (purchase here) inserted in the center registers 155°F, 4 to 5 minutes per side.
• During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
• Combine watercress and carrot in a large bowl. Toss with 2 tablespoons of the reserved sauce. Divide the salad among 4 plates. Top each portion with a pineapple ring and a burger.
• Drizzle any remaining sauce on top.

Stovetop Variation:

• Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes.
• Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.