Prep 15 mins
Cook 16 mins
A dang good burger by Jamie Purviance for Weber Grill.
- 1 1⁄2 lbs ground pork (80 to 85% lean)
- 3 scallions, finely chopped (white and light green parts only)
- 2 teaspoons minced garlic
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha hot chili-garlic sauce
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 fresh pineapple slices, each 1/2 inch thick, core removed
- canola oil
- 4 hamburger buns, split
- 4 leaves romaine lettuce
- 4 teaspoons hoisin sauce
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a large bowl gently combine the patty ingredients. With wet hands, form four loosely packed patties of equal size, each shaped to fit the buns and about 3/4 inch thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Brush the pineapple slices with canola oil.
- Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 10 to 15 minutes, turning once or twice. At the same time, grill the pineapple over direct medium heat until lightly charred and softened, about 8 minutes, turning once. Remove from the grill as they are done.
- Grill the buns, cut side down, over direct medium heat until lightly toasted, about 1 minute. Build the burgers on toasted buns with lettuce, a patty, hoisin sauce, and a pineapple slice. Serve warm.