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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Sweet barbecue sauce and zingy pineapple are a natural combo, and the English muffin buns are just the right size for the burgers. From Sunset magazine. Ingredients:
1 (8 ounce) can crushed pineapple, drained |
1/3 cup barbecue sauce |
1 tablespoon soy sauce |
1 lb ground pork |
1/4 cup plain dried breadcrumbs |
2 tablespoons minced onions |
1 tablespoon minced fresh ginger |
1 tablespoon packed light brown sugar |
1/8 teaspoon cayenne |
1/8 teaspoon salt |
4 english muffins, split and toasted |
8 large fresh basil leaves |
Directions:
1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). In a small bowl, combine pineapple, barbecue sauce, and soy sauce. Set aside.
2. In a medium bowl, combine pork, bread crumbs, onion, ginger, brown sugar, cayenne, and salt. Shape mixture into 4 patties. Cook, turning once, until slightly charred and cooked the way you like them, about 7 minutes total for medium.
3. Put each burger on a muffin half. Top each with 2 basil leaves, about 2 tablespoons sauce, and the muffin top.
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