BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 3 2014

Sesame-Ginger Pork Patty with Grilled Pineapple

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    3 tablespoon(s) reduced-sodium soy sauce
    2 scallions, chopped
    2 clove(s) garlic, minced
    1 tablespoon(s) minced fresh ginger
    2 teaspoon(s) sesame oil, divided
    1 pound(s) ground pork
    1 tablespoon(s) rice vinegar
    4 (1/4-inch-thick) pineapple rings
    4 cup(s) (about 1 large bunch) watercress, tough stems removed
    1 cup(s) shredded carrot

Preheat grill to medium-high.
Combine soy sauce, scallions, garlic, ginger, and 1 teaspoon sesame oil in a small bowl. Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick. Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F, 4 to 5 minutes per side. During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
Combine watercress and carrot in a large bowl. Toss with 2 tablespoons of the reserved sauce. Divide the salad among 4 plates. Top each portion with a pineapple ring and a burger. Drizzle any remaining sauce on top.