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.