This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.
I’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.
Also try my super-crazy-good pork burgers.
Hawaiian Pork Burger
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 4 servings
- 1 pound ground pork
- 1/4 cup minced green onion green parts only
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch freshly ground black pepper
- Vegetable oil
- 4 pineapple rings
- 1/4 cup BBQ sauce
- 4 burger buns
- 4 green leaf lettuce leaves
- 4 slices smoked ham sandwich meat
In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
Fire up your grill. Clean the grates well.
Lightly oil the outsides of the patties. Not much, just a bit so they don't stick.
Grill the patties on one side for 5 minutes.
Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren't used to pink pork even though it's fine to consume.
Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
Remove the patties and let rest for 5 minutes.
Meanwhile, toast your buns if desired.
Assemble the burgers by brushing BBQ sauce on the inside of the buns.
Top the bottom bun with the ham, followed by the lettuce and pineapple.
Add the pork burger and serve.
I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.I used bell pepper, onion and zucchini when I made Asian grilled vegetables, but really you can use any vegetables you can find as long as they all have the about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients.
Also check out my broccoli in Hoison sauce, made on the grill too but just as easy on the stovetop.
Asian Grilled Vegetables
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Servings: 4 -6 servings
- 1 red bell pepper cut into squares
- 1 onion quartered and separated
- 3 zucchini cut into 1/2" slices
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flake
Fire up your grill for indirect cooking.
Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often,
Transfer ingredients to a grill basket. If you don't have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.
This copycat of the Asian wings from Hooters is beyond incredible. These are easily my favorite Asian-flavored wings. I could not possibly eat too many of them. I quickly regretted not making a bigger batch as they disappeared in minutes. The sauce is the boss here. It’s a bit sweet with a bit of soy flavor. Reduced to a thick glaze, the sauce is almost candy-like in texture. And like candy, it’s impossible to resist.
These copycat Hooters Asian wings are not spicy in any way, shape, or form. I’m usually a ‘hot’ hot wings guy, but these opened my eyes to wings with a sweeter inspiration. If you want your wings to have some kick, add dried red pepper flake or cayenne to the sauce as you reduce it down. I would not add hot sauce as it would change the color of the sauce.
Serve these wings with my copycat of Hooter’s fried pickles.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Copycat Hooters Asian Wings
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 6 -8 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper to taste (don't be shy with the pepper)
For the Asian sauce
- 2/3 cup water
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons finely minced fresh ginger or use 1 teaspoon dried ginger
For the sauce (start cooking when you start the wings)
Combine ingredients in a sauce pan.
Bring to a boil then reduce heat to a simmer and continue simmering, stirring often, until the sauce forms a thick glaze, about 30 minutes.