Prep Time
20 min
Cook Time
15 min
Number of servings
Serves 4
Ingredients
- 1 ½ lb / 0.75 kg lean ground pork
- 3 Tbsp / 45 mL Teriyaki sauce
- 2 cloves garlic, minced
- 1 Tbsp / 15 mL grated ginger root
- 1 Tbsp / 15 mL chopped fresh parsley
- ½ tsp / 2 mL EACH salt and ground black pepper
- 4 hamburger buns, sliced and toasted
- Honey garlic barbecue sauce for serving
- 4 fresh pineapple rings for serving
- 1 avocado, peeled, pitted and sliced for serving
- 1 jalapeno pepper, seeded and thinly sliced for serving
- Crispy onions for serving
Directions
- In large bowl, gently combine ground pork with Teriyaki sauce, garlic, ginger, parsley, salt and pepper; do not overmix.
- Form mixture into 8 balls. Cover and refrigerate for 30-60 minutes to allow flavours to combine.
- Remove balls of meat from refrigerator. Preheat griddle or large non-stick skillet on medium-high to high heat.
- Working in batches, place 2-3 balls onto hot griddle or into hot skillet. Immediately top each ball with a square piece of parchment paper. Smash balls to a ¼-inch thickness using a burger press or metal spatula.
- Remove and discard parchment paper. Cook patties for 2 ½ -3 minutes or just until nicely browned. Flip patties over; cook about 2 minutes more or until instant-read thermometer registers 160°F.
- Remove patties to a clean plate and keep warm. Repeat with remaining balls of meat, carefully wiping griddle or skillet clean between batches.
- To assemble: Brush bottom of buns with barbecue sauce, top each with a pineapple ring, 2 patties, the desired amount of avocado and jalapeno slices, a small mound of crispy onions and additional barbecue sauce. Top with other half of bun.