Pork Teriyaki Burgers

This is a recipe I came up with to satisfy a craving for teriyaki pork and a burger at the same time. It really does merge the flavor of teriyaki pork into the incredibly handy format of the burger and the flavor coming off the grill adds the perfect compliment to everything.

This is also the perfect companion recipe to yesterday’s Asian Coleslaw because between the two you will use up a small can of crushed pineapple and a most of a can of sliced water chestnuts. And because the flavors compliment each other so well the paring is perfect and a wonderful twist on the typical burger and coleslaw dinner for a warm day.

I have made these burgers both over a grill and in a skillet they work wonderfully either way, you could also broil them if you would prefer. I do use one of those burger-grilling baskets over the gill since they are a bit on the soft side to prevent crumbling.

I think this recipe would be equally good with ground chicken although I haven’t tried it that way yet.

If you are also serving fries with this you might want to double up on the Teriyaki Mayo since it also makes a great dipping sauce for fries.

Pork Teriyaki Burgers

¼ cup crushed pineapple (well drained)

¼ cup diced water chestnuts (canned)

2 Tablespoons Teriyaki sauce

Salt and pepper to taste

1 1/3 to 1 ½ pound ground pork

Teriyaki Mayo

4 Tablespoons mayonnaise

2 Tablespoons Teriyaki sauce

Tabasco sauce to taste

4 Large size hamburger buns

Lettuce

Combine the burger ingredients and mix gently but thoroughly. Form into 4 burger patties, wrap each in plastic wrap and refrigerate for at least 1 hour (up to all day)

Combine the ingredients for the Teriyaki Mayo, cover and refrigerate until serving time.

Heat grill.

Oil burger grilling basket and place burgers in the basket

Cook through

Toast buns on grill

We like these with the Teriyaki Mayo spread on both halves of the buns and lettuce on the sandwich too.