Erin Krug representing the MN Pork Board uses pork to make Hawaiian Pork Burgers.
1 pound pork sausage
6 tablespoons teriyaki sauce
2 green onions, sliced
2 oz. shredded Monterey Jack cheese
20 oz can pineapple slices in juice
1/2 red onion
1 tablespoon cooking oil
4 hamburger buns, whichever you prefer
4 tablespoons mayonnaise
1 tablespoon sriracha, or to taste
Combine pork, 1 slice of pineapple (chopped up), sliced green onions, shredded cheese and 2 tablespoons teriyaki sauce in a bowl and mix well together.
Shape the meat mixture into 4 patties. Keep in mind the patties will shrink as they cook, make them flatter than desired outcome. Set aside.
Thinly slice the red onion and sauté/caramelize it in about 1/2 tablespoon cooking oil over medium-high heat. When onions are browned, put them in a separate bowl and set aside.
After adding another 1/2 tablespoon of oil and turning the heat down to medium, add the pork patties to the pan. Cook patties evenly on both sides. Cook until meat reaches an internal temperature of 160 degrees Fahrenheit. This step can easily be done on a grill using the same heat and internal temperatures.
**Fun fact: ground pork still needs to be cooked to 160 degrees Fahrenheit while whole cuts are safe at 145 degrees Fahrenheit. This is due to the meat being exposed to more bacteria’s in the air as it is ground up where whole cuts never get exposed to certain things! Using a meat thermometer is the best way to ensure the proper eating temperature.
To make the sriracha mayonnaise topping combine mayonnaise and sriracha together in a small bowl. Season with sriracha as personally desired.
Assemble the burgers by smearing sriracha mayo onto the bun, add cooked burger, drizzle another tablespoon of teriyaki sauce over the burger, top with one slice of pineapple and caramelized red onion. Enjoy your delicious, filling and nutrition packed pork burger!