10 Must-try Burgers for Summer
Serves: 4 burgers
  • 8-10 slices of prosciutto
  • 8 pineapple rings
  • 4 soft burger buns
  • 4 Tbsp soy sauce
  • 4 Tbsp hoisin sauce
  • 1 lb. ground pork
  • ½ cup fresh cilantro (or parsley), chopped
  • 3 garlic clove, finely diced
  • 1 Tbsp red curry paste (optional)
  • 1-1/2 tsp fresh ginger, minced
  • ¼ tsp pepper
  • ½ head of iceberg lettuce, julienned
  • 2 Tbsp mayo
  • 2 tsp sriracha sauce (optional)
  • 2 tsp black sesame seeds
  1. Make Burger Slaw by mixing all ingredients in a small bowl. Set aside.
  2. In a small bowl whisk together soy and hoisin sauces. In a medium size bowl mix all the burger ingredients with half of the soy sauce mixture (set aside the other half for later). Form into 4 patties.
  3. In a sauté pan over medium heat, toast prosciutto lightly on both sides 1-2 minutes. Remove to paper towel and set aside.
  4. Preheat grill to medium-high. Oil grill plates. Grill pineapple slices 1 minute per side and set aside.
  5. Place pork patties on well oiled grill and cook in closed barbecue for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty – burgers are completely cooked when thermometer reads 160°F (71°C).
To assemble burgers: Place a scoop of Burger Slaw on each bun bottom. Place cooked patty on top of slaw and slather with remaining soy sauce mixture. Top with grilled pineapple rings and toasted prosciutto.
Recipe by Eat In Eat Out at https://eatineatout.ca/10-must-try-burger-summer-2016/