3 scallions, cut in long fine julienne strips 1 inch long
1 lime, juiced & zested
1/4 teaspoon ground cinnamon
2 Pounds ground pork
4 tablespoons melted unsalted butter (1/2 stick.
If salted omit other salt in recipe)
6 fullsized Hawaiian burger buns
3/4 Cup mayonnaise
1/2 head iceberg lettuce, rinsed & drained
2 tablespoons cilantro leaves, rinsed, dried and chopped fine.
Setup grill for indirect heat, preheat for medium high.
Make the spice mix:
Combine all the dry ingredients together in a small prep bowl, set aside.
Melt 4 tablespoons of butter in a small skillet, over low heat.
Add 4 tablespoons of spice mix to the skillet to bloom.
Stir over low heat two minutes and remove from heat.
Prepare the meat:
Combine 1 pound of ground meat, 2 Teaspoons kosher salt and 3 tablespoons of spiced butter in medium mixing bowl, set aside.
Make the slaw:
Combine shredded carrots, scallions, cinnamon, 1 tablespoon cilantro, juice of 1 lime, 1/2 teaspoon of lime zest and let sit until ready to build burgers.
Make the sauce;
Blend mild salsa, fresh ginger and 1 tablespoon of spiced butter in a blender or food processor until smooth.
Pour mixture into medium sized skillet and bring to boil.
Add honey and wine, stir at boil for 1 minute.
Reduce to simmer, stirring occasionally for 15 minutes while sauce reduces.
Stir in peanut butter and stir to combine thoroughly.
Remove from heat, stir in 1 tablespoon cilantro to combine, and and spoon into 1 pint mason jar or serving bowl to cool.
Makes approx. 2 Cups.
Cook the patties:
Separate meat into six equal portions and form into round patties, slightly indented in the middle with your thumb. Grill over indirect heat until temperature probe reads 155, approx. 6-7 minutes each side.
Remove cooked patties to plate, tent loosely with foil and let rest 10 minutes Đ carryover should bring internal temperature up to 160 degrees.
Building the burger:
Lightly toast buns over grill on indirect heat, or in toaster and remove.
Spread 1/2 tablespoon of mayonnaise equally on each bun top & bottom.
Add 4 slices of lettuce leaves sized to cover the top bun.
Place patty on the bottom bun, spread 2 tablespoons sauce over top of meat.
Use approximately 1/4 Cup of slaw to cover each patty, and then invert bun tops over the lower stacked portion.
There will be leftover sauce that you can store covered tightly in refrigerator for at least a week.