Saturday, April 21, 2012
This Little Piggy Got Sold at the Market (Grilled Pork Burgers with Pineapple, Swiss, & Teriyaki Sauce)
Deep in the recesses of my childhood is a magical memory of a whole hog roast at my Aunt Meggie's farm filled with terrific food, hazy summer sun, and hide-and-seek in the cornfields with my cousins. It was a truly stand out day. So, with formative impressions like that, how can I be expected to give up pork? It would be like losing my identity (or at least my driver's license). Why, oh why must it be so delicious? I know those guys are smart and cute, but the bacon... And the pork shoulder (and of course, sausage). Luckily, I'm not a professional ethicist, so I'll leave those questions to those paid to think about them while I focus on a recipe.
Wait! What about the pineapples? You never hear anyone championing their cause. And, to be perfectly forthright, I'm glad. At least I can eat that without feeling the pangs of guilt tearing at my soul. Of course, all you have to do to is lop off the spiky top and stick it in some dirt, and in a year or two, it'll regenerate itself. Did you know that? True story. But, I ramble. Back to the piggy!
Grilled Pork Burgers w/ Pineapple, Swiss, and Teriyaki Sauce
3/4 C of soy sauce
1/2 C of mirin
1/4 C of rice wine vinegar
1 tbs of sesame oil
1/2 C of brown sugar
5 gloves of garlic pressed or finely minced
1 ts dry ginger
1 tbs of chili paste
1/4 ts of black pepper
Set aside 1/2 C of teriyaki sauce to glaze burgers (we're avoiding cross-contamination here, folks).
Combine all ingredients in a sauce pan, bring to a simmer over medium heat, and cook for about 15 minutes (reduce by a little less than 1/2).
Grind 3 pounds of pork shoulder (or use already ground pork) combined with 1 ground (or grated) red bell pepper, 1 ts of salt and a few turns from the pepper grinder.
Form into 6 patties. Grill over direct heat for about 8 minutes aside. Glaze (brush) burgers with teriyaki sauce for last few minutes of the second side's cook time.
Remove from grill onto a clean plate, add swiss cheese, cover loosely with foil, and grill pineapple for a couple minutes per side.
Put the burgers on a bun with pineapple slices on top (of the burger, not the bun). Serve with the uncontaminated teriyaki sauce, and...
Try to keep the snorts and squeals of delight to a minimum-- sighs of enjoyment will suffice. We're already eating the pigs, no need to mock them as well :D