Hawaiian Pork Burger Archives

This Hawaiian pork burger is exactly why we all 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. These were a very welcomed change from my usual beef burgers.

The BBQ Sauce Makes A Difference

I’d happily 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.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Weber Original Burger Press, Black

Also try my super-crazy-good pork burgers.

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4 from 1 vote

Hawaiian Pork Burger

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.

Course Main

Cuisine American

Keyword burgers, pineapple, pork

Prep Time 2

Cook Time 20

Total Time 2 20

Servings servings

Calories 540kcal

Author Based on a recipe from Simply Recipes

Ingredients

1 pound ground pork
¼ cup green onion minced, green parts only
½ teaspoon ground ginger
⅛ teaspoon ground allspice
Pinch freshly ground black pepper
vegetable oil
4 pineapple slices
¼ cup your favorite BBQ sauce
4 burger buns
4 green leaf lettuce
4 slices ham sandwich meat

Instructions

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.