Peppers, Pineapple & Pork Burger

2
Servings
15m
Prep Time
12-15m
Cook Time
27m
Ready In


"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."

Original recipe yields 2 servings
OK

Nutritional

  • 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

Step 1

Mix together the mustard, honey & teriyaki sauce, set aside.

Step 2

In another bowl combine the pork,onions, ginger, allspice & pepper. Be gentle but mix well.

Step 3

Shape into 2 burger patties 1/2 inch thick.

Step 4

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.

Step 5

Add the pineapple painted with the mustard sauce to the skillet with the burgers

Step 6

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.

Step 7

One minute into the pineapple cooking time, add the pepper rings, cook for 1-2 minutes.

Step 8

Cut the pineapple & pepper rings in half.

Step 9

Serve the burgers on the toasted buns with the remaining mustard sauce, some lettuce, pepper ring & pineapple.

Tips & Variations


No special items needed.

Related