Sesame Ginger Pork Patty with Grilled Pineapple by Eatingwell.com
- 3 tablespoon(s) reduced-sodium soy sauce
- 2 scallions, chopped
- 2 clove(s) garlic, minced
- 1 tablespoon(s) minced fresh ginger
- 2 teaspoon(s) sesame oil, divided
- 1 pound(s) ground pork
- 1 tablespoon(s) rice vinegar
- 4 (1/4-inch-thick) pineapple rings
- Preheat grill to medium-high
- Combine soy sauce, scallions, garlic, ginger, and 1 teaspoon sesame oil in a small bowl. Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick. Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
- Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees 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.
- Toss mixed greens 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.
Note: after making these I would propose a few changes. Despite letting the pork marinate overnight before cooking, the burgers don’t have much Asian flavor. Also, the pork is too fatty. Because of this, I would switch to lean turkey (93%), add all of the sauce, and add bread crumbs as needed to get the correct consistency.
Side Dish: we served this with a teriyaki slaw. Dice up the remaining pineapple from the can, mix with broccoli slaw mix, and mix in teriyaki sauce until just coated. Let sit overnight. Serve chilled.