Big Island Pork Burgers with Pineapple

🥘 Ingredients

• black pepper
  ¼ tsp
• brioche bun
  2 pieces
• chicken stock concentrate
  1 tbsp
• cilantro
  1 bunch
• coleslaw mix
  3 c
• cooking oil
  1 tbsp
• ground pork
  1 lb
• lime
  1 unit
• mayonnaise
  ¼ cup
• panko breadcrumbs
  ¼ cup
• pineapple
  1 c
• salt
  1 tsp
• sriracha
  1 tbsp
• sugar
  1 tsp

🍳 Cookware

• large bowl
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. In a large bowl , drain pineapple , reserving half the juice. Roughly chop cilantro . Halve lime .

   pineapple: 1 c, cilantro: 1 bunch, lime: 1 unit
2. 

   2

   To the bowl with pineapple juice, add ground pork , chicken stock concentrate , panko breadcrumbs , ½ tsp salt , and black pepper . Mix until combined. Form mixture into two patties, each slightly wider than a brioche bun . Heat a drizzle of cooking oil in a large pan over medium heat. Add patties and cover pan; cook until browned and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side.

   ground pork: 1 lb, chicken stock concentrate: 1 tbsp, panko breadcrumbs: ¼ cup, salt: 1 tsp, black pepper: ¼ tsp, brioche bun: 2 pieces, cooking oil: 1 tbsp
3. 

   3

   While patties cook, in a medium bowl , combine coleslaw mix , half the cilantro, half the mayonnaise , juice from half the lime, ½ tsp sugar , and ½ tsp salt. Set aside, tossing occasionally, until ready to serve. In a small bowl , combine remaining mayonnaise with as much sriracha as you like.

   coleslaw mix: 3 c, mayonnaise: ¼ cup, sugar: 1 tsp, sriracha: 1 tbsp
4. 

   4

   Halve and toast brioche buns. Spread cut sides of buns with as much spicy mayo as you like. Fill with patties, pineapple, and remaining cilantro. Divide burgers between plates; serve with slaw on the side.