Island-Style Teriyaki Pork Burgers (Edit recipe)

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Make these burgers and pretend you’re on vacation! Every mouthwatering bite transports your taste buds to a lush tropical island. Flavorful teriyaki-glazed US Wellness Meats pork burgers are smothered in a tangy fresh pineapple-cilantro-lime mayo with crunchy red cabbage and butter lettuce on a soft bun. So delicious.

20 minutes

12 minutes to 14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	468
Fat:	37 g
Carbohydrates:	13 g
Protein:	19 g
Cholesterol:	85 g
Sodium:	143 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.

Serves: 4

Ingredients

1 lb US Wellness Meats Pork Burger Patties, 4 (4oz each) pork patties; thawed
0.5 cup Teriyaki Sauce, I used a thicker teriyaki marinade/sauce; divided use
1 cup Pineapple, Fresh pineapple; cut into large chunks
2 Tbsp Mayonnaise, I used an egg-free mayonnaise but use your preferred mayonnaise
1 Tbsp Cilantro, Fresh cilantro; chopped
0.5 tsp Lime Zest, Freshly grated
2 Tbsp Green Onion (Scallion), Sliced
0.125 tsp Kosher Salt
12 pieces Red Cabbage, Thinly sliced
8 pieces Butter Lettuce, 8 leaves
4 whole Hamburger Buns, Soft hamburger buns, split

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Arrange pork patties in a single layer on parchment-lined, rimmed sheet pan. Brush top sides only with 1/4 cup teriyaki marinade. Place pan in fridge for 20 minutes.
Heat a nonstick grill pan over medium heat. Please pork patties, teriyaki side-down, in hot grill pan. Brush remaining 1/4 cup teriyaki marinade over top sides of pork patties. Cook about 5-7 minutes, before flipping burgers over. Cook additional 4-7 minutes, or until burgers are just cooked through.
Meanwhile, place pineapple chunks in food processor. Pulse “grind” or “chop” for 1 second; only 2 or 3 times (you want the pineapple to be in various sizes, ranging from tiny to 1/2-inch with a little bit of pulp). Place pineapple in small bowl.
To bowl with pineapple, stir in mayonnaise, cilantro, lime juice, green onions, and salt.
To assemble burgers, line each bottom bun with 2 lettuce leaves, top with a small dollop of pineapple mayo, then top with pork burger. Top pork burger with sliced red cabbage and more pineapple mayo. Add top buns. Serve immediately.