This hybrid dessert recipe with pecans, caramel sauce, and black rum is fantastic if you like cheesecake and bananas.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 burgers |
Ingredients
- 1 fresh pineapple, cored and cut into 1-inch pieces
- 2 poblano peppers, seeded and chopped
- 2 tablespoons olive oil, divided
- 1 small red onion, coarsely chopped
- ¼ cup orange juice
- ½ teaspoon kosher salt
- ground black pepper to taste
- ¼ cup chopped fresh cilantro
- 2 pounds ground pork
- 3 teaspoons seasoned salt
- 2 teaspoons paprika
- 2 teaspoons dried dill weed
- 2 teaspoons garlic powder
- 1 ½ teaspoons hot pepper sauce
- ½ teaspoon ground red chile pepper
- 8 hamburger buns, split
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
- Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
- Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
- Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
- Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
- Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
- Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
- Place burgers on buns and garnish with pineapple salsa.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 792 mg |
| Sugars | 19 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |