Peppers, Pineapple & Pork Burger
May 20, 2017
"A sightly differnt twist on a burger. The sauce on the pineapple is excellent & I think you'll enjoy it. This recipe is from Taste of Home Magazin by Hope Wasylenki The recipe was originally or BBQ grilling I changed it to skillet, stovetop."
- Serving Size: 1 (1292.5 g)
- Calories 703.8
- Total Fat - 28.9 g
- Saturated Fat - 9.6 g
- Cholesterol - 107.1 mg
- Sodium - 720.1 mg
- Total Carbohydrate - 73.5 g
- Dietary Fiber - 14.9 g
- Sugars - 42 g
- Protein - 44.3 g
- Calcium - 314 mg
- Iron - 7.9 mg
- Vitamin C - 33 mg
- Thiamin - 1.6 mg
Mix together the mustard, honey & teriyaki sauce, set aside.
In another bowl combine the pork,onions, ginger, allspice & pepper. Be gentle but mix well.
Shape into 2 burger patties 1/2 inch thick.
Place the burgers in a large, lightly oiled, skillet (you want the skillet large enough to hold the pepper slices & pineapple) over medium heat.Cook over medium heat for 3 minutes each side.
Add the pineapple painted with the mustard sauce to the skillet with the burgers
Cook the pineapple rings 1 1/2 minutes each side or until lightly browned, flip paint with sauce continue cooking for a further 1 1/2 minutes.
One minute into the pineapple cooking time, add the pepper rings, cook for 1-2 minutes.
Cut the pineapple & pepper rings in half.
Serve the burgers on the toasted buns with the remaining mustard sauce, some lettuce, pepper ring & pineapple.
Tips & Variations
No special items needed.