Big Island Pork Burgers with Pineapple

🥘 Ingredients

• brioche buns
  4 unit
• chicken stock concentrate
  2 unit
• cilantro
  ½ oz
• coleslaw mix
  8 oz
• cooking oil
  1 tsp
• ground pork
  20 oz
• lime
  1
• mayonnaise
  1/2 c
• panko breadcrumbs
  ½ cup
• pepper
• pineapple
  8 oz
• salt
• sriracha
  2 tsp
• sugar
  1 tsp

🍳 Cookware

• large pan
• medium bowl
• small bowl

1. 

   1

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

   pineapple: 8 oz, cilantro: ½ oz, lime: 1
2. 

   2

   To bowl with pineapple juice, add ground pork , chicken stock concentrate , panko breadcrumbs , ½ tsp salt , and pepper ; mix until combined. Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger 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, ⏱️ 3-5 minutes per side.

   ground pork: 20 oz, chicken stock concentrate: 2 unit, panko breadcrumbs: ½ cup, salt, pepper, cooking oil: 1 tsp
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. (For 4 servings, use juice from all the lime, 1 tsp sugar, and 1 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: 8 oz, mayonnaise: 1/2 c, sugar: 1 tsp, sriracha: 2 tsp
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. Ground pork is fully cooked when internal temperature reaches 160°.

   brioche buns: 4 unit