Yesterday I was hungry for a grilled burger. But not just any ordinary burger. I had two pounds of Smithfield ground pork in the refrigerator. A look around the pantry turned up these two wonderful items!
And, just like that, I had a mouth-watering flavor profile. Pork pairs wonderfully with Caribbean seasonings and the sweetness of the grilled pineapple slices tempers the spicy flavor just enough.
With the two pounds of ground pork, I made eight patties. If you don't need that many, half the recipe below. But, the leftovers are wonderful!
2 lbs. Smithfield ground pork
1 t. kosher salt
1 t. granulated garlic
Dole's Deluxe Gold Pineapple Slices
Hamburger Buns
Butter
Butter lettuce leaves
Place ground pork in a medium bowl and sprinkle in the salt and granulated garlic. Mix lightly with your hands and gently shape into 8 patties.
Open pineapple slices, drain the juice, and place the pineapple slices on paper towels. Pat dry.
Preheat gas grill or prep charcoal grill.
Place patties onto grill 4 - 5 minutes per side or until internal temperature reaches 160 degrees F. Pour a half bottle or so of the marinade into a small bowl and brush on both sides of the burgers. Leave on the grill just long enough to set the sauce. Remove to a warmed plate and cover with foil.
While the burgers are resting, place pineapple slices onto the grill for 1 - 2 minutes each side. Brush the marinade on the pineapple slices and remove from grill.
Spread hamburger buns with butter and place on the grill for a minute or so. Add butter lettuce, burgers, and top with the pineapple slices.
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