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.
I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables and you have what might just be the perfect pork burger.
I substituted a hot pepper instead of adding bell pepper. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs.
Also try my maple mustard pork burgers. They’re crazy good too.
Asian Pork Burgers
These burgers are so packed with flavor that they really don't require any toppings.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 8 servings
- 2 pounds ground pork
- 1 small apple peeled, cored, finely chopped
- 1/2 red onion finely chopped
- 1/2 green or red bell pepper finely chopped (I substituted a small chili pepper)
- 1/4 cup teriyaki sauce
- 1/4 cup apple cider
- 1 teaspoon ground ginger
- 1/2 cup bread crumbs
- 1 teaspoon freshly ground black pepper
- 1 teaspoon soy sauce
- 8 hamburger buns
Place the pork in a large bowl.
Add the remaining ingredients except for the buns.
Divide into 8 equally-sized portions and form into patties.
Wrap in wax paper and refrigerate for 30 minutes.
Fire up your grill.
Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
Toast the buns, if desired.
Our local grocery store had cheap steak on sale even cheaper, so I picked up one for lunch. Working from home has its advantages, and one is being able to toss a steak onto the charcoal grill during the day. As much as I love just salt and pepper on a steak, sometimes I want something a little different. I had Asian flavors on the brain, so well, you can guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat.
I loved the combination of heat and sweet in the Asian steak marinade. I would not be afraid to add more chili paste, though. That’s just me. I like a bit of spicy in all of my dishes.
You do want to be careful cooking the steaks over high heat. Too long and they’ll char. Sear them quickly and then move them to indirect heat to let them finish cooking.
Also try my molasses chili steak marinade.
Asian Steak Marinade
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 2 servings
- 1 1/2 - 2 pound steak
- 1/4 cup low salt soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
Place the steak into a resealable bag or container.
In a small bowl whisk together the remaining ingredients.
Pour over the steak and flip to coat both sides.
Cover and refrigerate for 30 minutes.
Fire up your grill for direct and indirect cooking.
Sear the steak on both sides, quickly. The honey in the marinade can tend to caramelize over high heat, so you don't want to leave it there for long.
Transfer to indirect heat and continue cooking until done.
The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Like these smoked or grilled Asian ribs. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.
I picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs.
These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.
Smoked (Or Grilled) Asian Ribs
Prep Time2 hrs
Cook Time6 hrs
Total Time8 hrs
Servings: 4 -6
- 2 racks St. Louis-style ribs trimmed, membrane removed
For the marinade/basting sauce
- 1 cup hoisin sauce
- 1 cup oyster sauce
- 1 cup soy sauce
- 1/2 cup minced garlic
- 1 teaspoon cayenne pepper
Place the ribs in a large resealable baggie or container.
Combine all of the marinade ingredients.
Add all but 1 cup of the marinade.
Seal and toss to coat.
Marinade for 2 hours.
Set up your smoker for cooking at 225 F.
Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
Let rest before slicing.