The Caribbean-Style Pork Burgers with Grilled Pineapple Salsa is a very exotic burger, ideal for a anyone that wants to try something new.
Total Time: 1h 15 min
- 2 cups (10 ounces) pineapple cubes or slices
- Organic olive oil
- 1/2 medium red bell pepper, sliced thickly
- 1 medium cucumber, peeled, seeded and diced
- 1/2 red bell pepper, seeded and finely chopped
- 1 tablespoon finely chopped shallots
- 1 scallion, trimmed and finely chopped
- 1/2 to 1 teaspoon very finely minced fresh jalapeno chile
- 1 teaspoon finely grated orange zest (orange part only)
- 1/2 teaspoon finely minced fresh ginger, or more to taste
- 2 teaspoons chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1/4 teaspoon ground allspice
- 1 tablespoon organic olive oil
- Kosher salt and freshly ground black or white pepper, to taste
- Freshly squeezed lime juice, to taste
- 1 pound unseasoned ground pork (not sausage)
- 1 tablespoon soy sauce (gluten-free if needed)
- 1 large shallot, peeled and very finely minced
- 1 clove garlic, very finely minced
- 2 teaspoons fresh thyme leaves
- 1 to 4 teaspoons jerk seasoning blend (store bought or homemade)
- Kosher salt and freshly ground black pepper, to taste
- Preheat grill to medium-high. If using charcoal, set up a medium-hot fire and pile the coals on one side of the grill.
- Make the Salsa: Brush the pineapple pieces lightly with the oil and carefully place on the hot grill. Cook until they develop grill marks, turning as needed to avoid burning. Use tongs to transfer them to a bowl as they are done. Add the bell pepper slices to the grill and lightly cook them just until slightly softened and smoky. Remove from the grill and add to pineapple pieces.
- Chop the pineapple and peppers and transfer to a medium glass bowl. Add remaining salsa ingredients, tossing to combine. Taste and adjust seasonings. Cover and refrigerate to let the flavors blend. Return to room temperature, taste and adjust seasonings again before serving.
- Make the Pork Burgers: In a large bowl, combine the ground pork, soy sauce, shallots, garlic, thyme, and jerk seasoning. Start with a small amount of the jerk seasoning if your family prefers mild foods. You can always add more later. Use your hands to mix all the ingredients together. Pinch off a small piece and cook it in a small skillet until well browned. Taste it and add salt, pepper and more jerk seasoning to the raw meat blend if you want your burgers spicier.
- Gently pat the pork into 3 patties, compressing them just enough to hold together and pressing your thumb in the center to create a depression. The depression will help keep the burgers from bulging while cooking. Place them on a parchment-covered plate and chill for 15 minutes. This will help them hold together on the grill better.
- Use a spatula to carefully transfer the patties to the hot grill, adding more charcoal if needed. Cook without moving until you get grill marks, about 3 to 4 minutes, and then carefully flip the patties to the opposite side. Cook until the interior temperature reaches 150 degrees to 155 degrees, another 3 to 4 minutes depending on the heat of your grill.
- Transfer the patties to a clean platter, tent lightly with foil and set aside while you finish your preparations. The internal temperature will continue to rise as they rest, reabsorbing the liquid that has moved to the exterior of the burgers and coming to their final temperature above 160 degrees. If they are below this temperature, you can finish cooking them in the microwave in about 30 seconds.
- For Serving: Place a lettuce leaf on the bottom half of each hamburger bun, add a burger and top with a dollop of the pineapple salsa. Replace the top half of the buns and serve immediately.