Pork Luau Burgers
with Pineapple Relish and Green Salad
Pork and pineapple is one of those combos that will make your tastebuds do the hula, glow with sunshine, and ride the wave to Flavor Beach. Naturally, we had to find a way to turn that into a burger. Ground pork’s savoriness is amped up further by garlic and soy, and then with a touch of honey that complements the sweetness of the warm pineapple relish spiked with slivers of onion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
(Contains Milk, Eggs, Soy, Wheat)
White Wine Vinegar
Not included in your delivery
Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Mince or grate garlic until you have 1 tsp (you may have a clove left over). Chop cilantro. Halve, peel, and thinly slice onion. Drain pineapple.
In a medium bowl, mix together pork, cilantro, garlic, soy sauce, and 1 tsp honey (we sent more). Form into two ¾-inch-thick patties. Season with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Toss pineapple into pan and cook until lightly browned, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.
Heat a drizzle of olive oil in same pan over medium-high heat. Add burgers to pan and cook until browned on bottom, 4-5 minutes. Flip, cover pan, and cook on other side until no longer pink in center, 3-4 minutes more.
Meanwhile, thinly slice cucumber. Split buns in half and toast in toaster or oven until golden brown, 3-5 minutes. (TIP: Place the buns on a baking sheet first if you’re toasting them in the oven.) In another medium bowl, toss cucumber, lettuce, 1 tsp vinegar (we sent more), and a drizzle of olive oil. Season with salt and pepper.
Spread buns with mayonnaise, then fill with burgers, pineapple relish, and a small amount of salad. Divide between plates and serve with remaining salad on the side.