How to make a Hawaiian Burger with Teriyaki Dressing

I was starving this afternoon and pulling all the good looking books off the shelf I find “The Burger” by Tara Duggan. A book lovingly received from Mrs P a while ago and thanks to the amazing title and pictures it was just what I needed. So looking through I find a number of suitable burgers to whet my appetite, there’s one involving orange marmalade and a Moroccan looking speciality but the mix of meat and pineapple wins me over. After a quick visit to the shops we’re disappointed that there’s no Teriyaki sauce to mix with the pork for the burgers and dressing after. Whops! After a quick google search I’m assured it’s easy to make so why not! Teriyaki Dressing – Enough for Three Burgers [tabs tab1=”Ingredients” tab2=”Method”] [tab id=1]

• 1/4 Cup of Soya Sauce (We use the low salt one)
• 1 Tablespoon of Water
• 1 Tablespoon of Brown Sugar
• 1 1/2 Tablespoons of Honey
• 1/2 Clove Garlic (Crushed)
• 1/2 Teaspoon of Ginger (I used powder but you can emulsify)

• Basically mix all the ingredients together in a sauce pan and bring to a simmer.
• Using a wooden spoon mix until it’s all dissolved.
• You’ll then need to transfer into a cold container to thicken and prepare for use with the pork.
• I found this as the best time to cut up the pineapple.

• 450-500g of freshly minced pork.
• Salt and pepper.
• Teriyaki dressing from earlier.
• Brioche/Over Bottom Rolls
• Spinach
• [/tab] [tab id=2]
• Using a large mixing bowl get your “Clean” hands stuck into the pork and work in lots of salt and pepper.
• When it’s starting to form a ball include 3 tablespoons of Teriyaki dressing and mix it through the pork mince.
• When fully mixed form three balls of pork meat which will form your patty.
• I used a potato masher but you can use whatever you like to make shapes that resemble burgers.
• Put your pan on to a high heat and lightly oil. You’ll want to sear the patties so it needs to be hot.
• You’ll want to stick your chips or whatever’s in the oven at this point as they normally take 20 minutes.
• If the pans aren’t quite hot enough you run the risk of a Jenga burger and we’ve all had that before.
• You’ll want the burgers to have a nice dark glaze on the outside (Thanks to the sugary dressing) so flip as required.
• Now’s a good time to pop them in the oven to finish cooking so about the last 10 minutes with the chips will do fine.

• With the burgers cooked, throw a few pineapple rings into the pan. They’ll be nice and blackened from the dressing and tasty! For a minute on each side should be fine.
• I always show my spinach the pan too. I like it wilted and tasting of meat haha.
• Stack up the burger with a spinach base, pork first and top with a pineapple ring. If you’ve got any Teriyaki left drizzle over the burger.