Big Island Pork Burgers with Pineapple
plus Tangy Slaw & Spicy Mayo
If you love pork and pineapple, this is your burger! You’ll tuck juicy pork patties into fluffy brioche buns spread with spicy mayo, and top with juicy pineapple. Serve with a creamy, tangy cabbage and carrot slaw tossed with cilantro and lime juice for a bright hit of fresh flavor and crunchiness, and prepare for island vibes all around.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Pineapple
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Ground Pork
1 unit
Chicken Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 ounce
Coleslaw Mix
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
2 unit
Brioche Buns
(Contains Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain pineapple, reserving half the juice in a large bowl. Roughly chop cilantro. Halve lime.
• To bowl with pineapple juice, add pork*, stock concentrate, panko, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Mix until combined. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium heat. Add patties and cover pan; cook until browned and cooked through, 3-5 minutes per side.
• While patties cook, in a medium bowl, combine coleslaw mix, half the cilantro, half the mayonnaise, juice from half the lime, 1⁄2 tsp sugar, and 1⁄4 tsp salt. (For 4 servings, use juice from all the lime, 1 tsp sugar, and 1⁄2 tsp salt.) Set aside, tossing occasionally, until ready to serve. • In a small bowl, combine remaining mayonnaise with as much Sriracha as you like.
• Halve and toast 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°.
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