Teriyaki Glazed Pork Burgers with Grilled Pineapple Slices

Y’all know how I love a good burger. We’re always searching for a flavor combo to add to the menu rotation.  

If you’re looking for a new way to serve burgers, how about trying a ground pork burger? 

Ground pork is so versatile. It’s great for tacos, chili, spaghetti sauce and yes, especially burgers! 

These get an extra layer of flavor by the addition of a teriyaki glaze. As Southern Living says with its recipes, “for testing purposes,” I used Kikkoman Teriyaki Baste and Glaze.  

As we all know, pineapple is the perfect partner for pork. Why else would we put pineapple rings on baked ham? For added deliciousness, I glazed the pineapple rings along with the burgers. Don’t forget to butter the buns and place them on the grill during the last few minutes of cooking the burgers. I’ve found that the leafy lettuce variety compliments the pork and pineapple. 

1 1/2 to 2 pounds ground pork 

1 t. salt 

1 t. granulated garlic 

Kikkoman Teriyaki Baste and Glaze

Pineapple slices 

Leafy lettuce 

Hamburger buns 

Butter 

In a large bowl, lightly mix the ground pork, salt and granulated garlic. Shape into six patties. Preheat a gas grill or prepare a charcoal grill. Place burgers on the grill, and when grill marks are present on the bottom (5 to 6 minutes), turn them a quarter turn. In 3 to 4 minutes, turn the burgers over and repeat the process. Brush with the teriyaki glaze and let the burgers continue cooking for a few minutes, flip and glaze the other side. When the internal temperature reaches 160 degrees, the burgers are done. 

For the pineapple slices: 

Drain pineapple and place the slices on a paper towel. Pat the rings dry with another paper towel. While the burgers are grilling, place the pineapple rings on the grill and turn them like the burgers. When you have beautiful grill marks on the pineapple rings, brush them with the teriyaki glaze. After a few minutes on either side to allow the glaze to set, remove from grill. 

For the buns: 

While the burgers are grilling, lightly butter the buns and place them on the grill for a few minutes to toast. 

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment.  

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.