| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 35 min |
| Yield: | 4 burgers |
Ingredients
- 1 1/2 pounds ground pork
- 1/2 cup finely chopped fresh parsley
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic, finely grated
- 1/2 cup fruity barbecue sauce
- Freshly cracked black pepper
- 4 canned pineapple rings
- 16 very thin slices red onion
- 1/4 to 1/2 cup beer
- 4 regular hamburger buns
- 2 to 3 tablespoons salted butter, melted
- One 10- to 12-ounce bag salted plantain chips (lengthwise strips are best, but discs work too)
Instructions
- In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour.
- In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour.
- Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook’s Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes.
- Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes.
- Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1174 |
| Total Fat | 68 g |
| Saturated Fat | 25 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 6 g |
| Sugar | 25 g |
| Protein | 36 g |
| Cholesterol | 142 mg |
| Sodium | 1052 mg |
Reviews
Used a teriyaki bbq sauce and omg they’re great, will keep these in rotation at my house, my 5yr old ate 2 of them.
Easy to make and what a great combination of flavors!
Fantastic recipe! I followed the burger recipe to the letter, only changing the toppings. We grilled sliced onion and sliced jalapeño in a grilling basket and just grilled the pineapple separately. I just wanted to add some spicy to the sweet and it was perfect. I’m not even a huge fan of pork but these were very good.
My husband made these exactly as the recipe is written except for the plantain chips (they aren’t sold here). Absolutely delicious. The flavors meld beautifully and the meat is incredibly juicy and unctuous. This is a definite keeper! Thank you Sunny.
We made these for the 4th of July and they were nothing short of awesome. Probably the best burger I’ve ever made. We used the French fried onions too. My son ate three of them!
These are a great alternative to traditional burgers. The combination of flavors was so fresh and different. I used the stovetop to oven method and it worked great, thanks for the added notes. I didn’t have plantains either but will try the French fried onions next time.
Used the recipe as written. Didn’t have or use plantains, however, this was simply fantastic! Very well balanced and I’m not a “mixing my sweet and savory” kinda person! This is now in the grilling rotation. Thank you!
Three small changes…used french fried onions for the “crispy element” in place of the grilled onions and plantains…added a small amount of sambal to the meat for some heat to balance the sweetness…and used King’s Hawaiian hamburger buns. Got singing praise from the family! Thanks, Sunny!