Grilled Pork Burger with a Hawaiian-Style Bun

Grilled Pork Burger with a Hawaiian-Style Bun topped with coleslaw and dressed with Cherry Chipotle Sauce.

This grilled pork burger is not just a burger patty made from ground pork. There's lots of good stuff in the patty, like shallots, garlic, thyme, chiles, chorizo, and bacon.

Put all those flavors together, grill, top with some fresh coleslaw, and serve it on a grilled Hawaiian-style bun slathered in Not Ketchup Cherry Chipotle Sauce created by my friend Erika, who wanted to create sugar free, corn syrup free, and artificial sweetener free sauce for grilling and dipping. (Update: Erika has decided to discontinue Not Ketchup).

I also made my own Hawaiian-style burger buns for these grilled pork burgers. I cut this recipe for Hawaiian rolls in half and shaped the dough into eight burger buns. I love the subtle sweet flavor of the bread, and think it goes so well with pork.

Rest assured, you can use the delicious Hawaiian rolls from your grocery store, or any burger bun of your choice. You'll still create a delicious grilled burger.

pork, burger, grilled, coleslaw, breads,

Burgers, grilling

American

Yield: 6 burgers

Grilled Pork Burger with a Hawaiian-Style Bun

ingredients:

For the Burger

• 3 tablespoons extra-virgin olive oil, plus more for grilling
• 1/2 cup diced shallots
• 1 1/2 teaspoons ground cumin
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme
• 3 fresh Thai chiles, minced
• 2 pounds ground pork
• 1/4 pound fresh Mexican chorizo
• 3 ounces bacon, minced
• 2 tablespoons chopped Italian parsley
• 6 Hawaiian-style burger buns (see note above)
• 1 recipe Coleslaw (see below)
• Cherry chipotle sauce or sauce of your choice

For the Coleslaw

• 12 ounces of bagged coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon milk
• 1 tablespoon white wine vinegar
• 1 tablespoon thinly sliced chives
• 1 scallion, thinly sliced
• Salt and pepper to taste

instructions:

To make the burgers:

1. Heat the olive oil in a skillet over medium low heat. Add the shallots and cook for a few minutes until the shallots begin to soften. Add the cumin, garlic, thyme, and the minced chiles. Add 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground pepper. Cook for 3 to 4 more minutes. Turn off the heat and cool. 
2. In a large bowl, gently mix the ground pork, chorizo, bacon, cooked shallot mixture, and parsley, 1 1/4 teaspoons of salt, and 1/2 teaspoon of pepper with your hands. Form the mixture into 6 patties. If you are not using them right away, wrap them individually and refrigerate. 
3. Brush the patties on both sides with olive oil and cook the patties on the grill or on a grill pan about 4 minutes per side, until they are browned on both sides and the interior of the burgers reaches at least 150 to 160 degrees F. Remove the burgers to a plate and tent with foil. 
4. While the burgers are resting, grill the buns briefly to brown. 
5. Spread the bottom bun with the cherry chipotle sauce, add the burger patty, top with cole slaw, and add the top of the bun. 

To make the coleslaw:

1. Add the coleslaw mixture to a medium bowl. 
2. In another bowl, mix the mayonnaise, milk, vinegar, chives, scallion, and salt and pepper. 
3. Add the mayonnaise mixture to the vegetables, and toss. Refrigerate until ready to use. 

https://www.karenskitchenstories.com/2018/05/grilled-pork-burger-with-hawaiian-style.html

This recipe was inspired by Suzanne Goin's grilled pork burger on Food 52. 

See what the bloggers served up Monday for #BBQWeek

• Asian Grilled Asparagus by Books n' Cooks 
• Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal 
• Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures 
• Double Blueberry Bison Burgers by Culinary Adventures with Camilla 
• Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Grilled Caesar Asparagus by 4 Sons 'R' Us 
• Grilled Fruit & Cake Kabobs by Red Cottage Chronicles 
• Grilled London Broil with Chimichurri Sauce by Cookaholic Wife 
• Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories 
• Meat Lover’s Kebabs by Cindy’s Recipes and Writings 
• Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.