Easy Lunch: Sassy Hawaiian Pork Burgers
This was yesterday’s lunch:
It’s, easy, yummy, with an unexpected twist!
Here’s the recipe, adapted from Kathleen Hanna’s Got2Go: Feeding Families Fast.
Sassy Hawaiian Pork Burgers
1 1/4 – 1 1/2 pounds ground pork
1 can (8 oz) water chestnuts, drained and chopped finely
1 large egg, beaten (or egg substitute)
2 green onions, chopped
1/2 teaspoon ground ginger
6 tablespoons seasoned breadcrumbs
4 tablespoons teriyaki sauce (divided)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 can (8 oz) pineapple rings, drained
1. In a large bowl, combine everything except 2 tablespoons of teriyaki sauce and pineapple rings; mix well.
2. Wet hands and form meat mixture into 8 patties.
3. Fry patties in hot oil over medium-high heat, about 10 minutes per side. Baste occasionally with remaining 2 tablespoons of teriyaki sauce.
4. Serve burgers on large sandwich or hamburger buns, with your choice of leaf lettuce, tomatoes and the pineapple rings.
***
At first, I wasn’t sure about the water chestnuts. But it turned out to give a really nice and unexpected crunch to each bite of the patty.
Other recipes from the same cookbook are:
