The Hula Girl’S Pork And Pineapple Burgers With Crab Rangoon, Sweet Chili Sauce, Asian Guacamole, An

Ingredients

  • INGREDIENTS
  • Burger
  • 2 Pounds ground pork
  • 1/2 Cup chopped fresh pineapple (can used canned or frozen)
  • 1/2 Cup panko bread crumbs
  • 1/4 Cup minced sweet onion
  • 2 large cloves garlic, minced
  • 2 Tablespoon. scallions, sliced thin
  • 2 Tablespoon. chopped cilantro (substitute parsley)
  • 1 Tablespoon. grated fresh ginger
  • 1 Tablespoon. sesame oil
  • 1 Tablespoon. soy sauce
  • Kosher salt and pepper
  • Crab Rangoon
  • 8 Ounces cream cheese, room temperature
  • 2 green onions, white and light green parts, sliced thinly
  • 1 Teaspoon. Worchestershire sauce
  • 1 Teaspoon. soy sauce
  • 6 Ounces lump crabmeat, drained and flaked
  • Asian Guacamole *
  • 2 ripe avocados, peeled, pitted, and diced
  • 1/2 Cup diced tomatoes
  • 1/3 Cup diced red onion
  • 1/4 Cup sliced scallions, green part only
  • Juice of one small lime
  • 2 Tablespoon. minced ginger root
  • 1 Tablespoon. chopped cilantro
  • 1 Tablespoon. sesame oil (or vegetable oil)
  • 1 Teaspoon. chile sauce with garlic (also called Sambal Oelek)
  • 1 Teaspoon. minced jalapeno (from seeded and deveined jalapeno
  • 1 Teaspoon. salt
  • Asian Slaw
  • 1 16 Ounces prepared bag shredded cabbage for slaw
  • 2 Tablespoon. olive oil
  • 1 Tablespoon. sesame oil
  • 1-1/2 Tablespoon. soy sauce
  • 1-1/2
  • Tablespoon. rice wine vinegar
  • 1-1/2
  • Tablespoon. sugar
  • Prepared Thai Sweet Chili Sauce
  • Bagged Cabbage Slaw (3 Cups Đ tossed with 2 Teaspoon. rice wine vinegar if desired.)
  • ŇHawaiian-styleÓ Onion Rolls/Buns
  • Minced cilantro
  • *To make the Asian guacamole, save time by purchasing pre-made guacamole and spiking it with ginger root, chile sauce with garlic and sesame oil.

Instructions

  • Prepare Burgers: In a large bowl, mix together the first ten ingredients. Form into 6 patties. (Make them slightly thinner in the middle for even cooking.) Salt and pepper both sides.
  • Prepare Crab Rangoon Topping: Cream together the first four ingredients. Gently fold in the crabmeat.
  • Prepare Asian Guacamole: In a medium bowl, mix all of the ingredients gently leaving the avocado a bit chunky. Can be covered with plastic wrap and refrigerated for two days.
  • Prepare Simple Asian Slaw: In a medium bowl, whisk oils, vinegar, soy sauce and sugar to blend. Season with salt and pepper. Toss with coleslaw mix.
  • Brush the grill with vegetable oil. Place patties on the grill rack and cook for 4 or 5 minutes on each side for medium. During last 2 minutes of cooking, evenly top patties with crab Rangoon mixture, tent with foil to help with melting. Place opened burger buns, cut side down, on the edges of the grill to lightly toast.
  • Assemble: Top each toasted bun bottom with a handful of Asian slaw, top with Asian guacamole, then the Rangoon-topped pineapple pork burger. Drizzle with Thai Sweet Chili Sauce, sprinkle with cilantro and top with toasted bun top.
  • Serves 6.

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