Island-Style Teriyaki Pork Burgers
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.
PREP TIME
20 minutes
COOK TIME
12 minutes to 14 minutes
INGREDIENTS
11
Serves: 4
Ingredients
- 1 lb1 lb1 lb US Wellness Meats Pork Burger Patties, 4 (4oz each) pork patties; thawed
- 0.5 cup0.5 cup0.5 cup Teriyaki Sauce, I used a thicker teriyaki marinade/sauce; divided use
- 1 cup1 cup1 cup Pineapple, Fresh pineapple; cut into large chunks
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise, I used an egg-free mayonnaise but use your preferred mayonnaise
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, Fresh cilantro; chopped
- 0.5 tsp0.5 tsp0.5 tsp Lime Zest, Freshly grated
- 2 Tbsp2 Tbsp2 Tbsp Green Onion (Scallion), Sliced
- 0.125 tsp0.125 tsp0.125 tsp Kosher Salt
- 12 pieces12 pieces12 pieces Red Cabbage, Thinly sliced
- 8 pieces8 pieces8 pieces Butter Lettuce, 8 leaves
- 4 whole4 whole4 whole Hamburger Buns, Soft hamburger buns, split
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Process
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.
Notes
To make gluten-free, substitute your choice of gluten-free hamburger buns. Dairy-free. Egg-free. Nut-free.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Meat Nightshade Free Nut Free Poultry Shellfish Free| 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. | |
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2 responses to “Island-Style Teriyaki Pork Burgers”
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These burgers look absolutely delicious and so flavorful! Yum!!
Thank you so much, Alli! So tasty and a hit with the kiddos too!