Pork Burgers grilled to juicy perfection, then brushed with a luscious teriyaki sauce are the ideal backyard barbecue treat. Stack them high with lettuce, sweet red onions, Havarti cheese, and ring of grilled pineapple for that perfect island bite.
Grilled summer fruits add interest and depth of flavour to any dish you add them to. Whether it’s a Grilled Peach Fruit Salad with Burratta or a simple slice of grilled pineapple paired with Honey Teriyaki Sauce on a burger.
Teriyaki Pork Burgers
Do I have time to squeak one more burger recipe in before the end of summer grilling? Truthfully, I’ve been dreaming up this recipe all summer long and finally had the chance to create it one lazy weekend at home.
My original idea was to also have some Spam either in the burger or fried and used as a topping. If you’re a Spam lover, I encourage you to add it to these Teriyaki Pork Burgers.
How to Season Pork Burgers
The burgers are made from lean ground pork seasoned with salt and pepper. I drizzled in some Teriyaki Sauce, then added extra minced garlic and ginger as another flavour boost. Sliced green onions complete the burger flavour profile.
How to Cook Ground Pork Burgers
While the barbecue is preheating, gently form the ground pork mixture into four even thick patties. Place on a cleaned barbecue grill and grill over high heat for at least 5-6 minutes, or until the patty has firmed up slightly.
If you care about grill marks, lift each patty and turn it 90 degrees (without flipping it) and place it back down on the grill for a few more minutes. Keep an eye out for flare-ups as often happens when grilling with pork.
Flip the patties, then brush a liberal amount of Honey Teriyaki Sauce on the cooked side. Grill for another 5-6 minutes, then give it another 90 degree turn. Brush sauce on the patties a second time and allow to cook for another few minutes. Flip one last time and brush sauce on the second side.
How to Tell if Pork Burger are Cooked
Unlike beef burgers, these burgers should be cooked to an internal temperature of 160 F. This is the time to be a keener and break out the meat thermometer, just to be sure.
To get them most accurate temperature reading, insert the thermometer into the center of the pork patty. Do not cut the patty or you’ll lose all that awesome pork juice!
Repeat for each patty as barbecues will often have hot spots where the meat cooks quicker that other spots.
We always use our thermometer when we are cooking pork because it is the most accurate way to measure doneness. Pork can still be slightly pink and be entirely safe to consume. However, if you wait for all of the pink to be gone you may end up with a dry overcooked burger.
In addition to the juicy pork patty and mouthwatering Teriyaki glaze it’s the toppings that make this burger a stunner. I’m a huge fan of buttery brioche style buns but feel free to use the burger buns you prefer.
Grilled Pineapple – Adding heat to many fruits bring out an intense sweetness. It’s the perfect partner to the sweet, sour umami flavours in the Teriyaki Sauce. Just brush a thin layer of oil on each side of the pineapple ring and grill until slightly softened.
Red Onions – If the onions are fresh, simply slice into rounds and use them raw. If they are very strong, slice them and soak in cold water for an hour or two before using. Additionally, fry them in oil and use cooked red onions.
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Cheese – These burgers were topped with a thin slice of Havarti, however a mild Gouda would work as well.
Other options – Feel free to add your own toppings to this burger. As previously mentioned Teriyaki fried Spam would be great, as well as avocado, grilled mango, coleslaw (instead of lettuce), roasted red peppers, pineapple salsa, fried eggs, and mushrooms.
How to Re-heat Burgers
Place the burgers in a pan and add a 1/4 cup water. Cover and re-heat on medium/high until warmed through. Top with more Teriyaki Sauce.