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.