Sesame-Ginger Pork Patty with Grilled Pineapple
Ditch the bun and serve this Asian-inspired pork burger with sweet grilled pineapple on top of a zesty watercress-and-carrot salad. We like the taste and texture of fresh pineapple for this recipe, but canned pineapple rings work well too. Serve with short-grain brown rice.
- 3 tablespoons of reduced-sodium soy sauce
- 2 scallions chopped
- 2 cloves of garlic minced
- 2 teaspoons of Olive Oil Marketplace Toasted Sesame Oil purchase here, divided
- 1 pound of ground pork
- 2 tablespoon of Olive Oil Marketplace White Honey Ginger Balsamic purchase here
- 4 pineapple rings 1/4 inch thick
- 4 cups of watercress about 1 large bunch, tough stems removed
- 1 cup of shredded carrot
- 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.
- 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.
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