Y’all know how I love a good burger. We’re always searching for a flavor combo to add to the menu rotation.
If you’re looking for a new way to serve burgers, how about trying a ground pork burger?
Ground pork is so versatile. It’s great for tacos, chili, spaghetti sauce and yes, especially burgers!
These get an extra layer of flavor by the addition of a teriyaki glaze. As Southern Living says with its recipes, “for testing purposes,” I used Kikkoman Teriyaki Baste and Glaze.
As we all know, pineapple is the perfect partner for pork. Why else would we put pineapple rings on baked ham? For added deliciousness, I glazed the pineapple rings along with the burgers. Don’t forget to butter the buns and place them on the grill during the last few minutes of cooking the burgers. I’ve found that the leafy lettuce variety compliments the pork and pineapple.
TERIYAKI GLAZED PORK BURGERS WITH GRILLED PINEAPPLE
• 1 1/2 to 2 pounds ground pork
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• Kikkoman Teriyaki Baste and Glaze
• Pineapple slices
• Leafy lettuce
• Hamburger buns
• Butter
In a large bowl, lightly mix the ground pork, salt and granulated garlic. Shape into six patties. Preheat a gas grill or prepare a charcoal grill. Place burgers on the grill, and when grill marks are present on the bottom (5 to 6 minutes), turn them a quarter turn. In 3 to 4 minutes, turn the burgers over and repeat the process. Brush with the teriyaki glaze and let the burgers continue cooking for a few minutes, flip and glaze the other side. When the internal temperature reaches 160 degrees, the burgers are done.
For the pineapple slices:
Drain pineapple and place the slices on a paper towel. Pat the rings dry with another paper towel. While the burgers are grilling, place the pineapple rings on the grill and turn them like the burgers. When you have beautiful grill marks on the pineapple rings, brush them with the teriyaki glaze. After a few minutes on either side to allow the glaze to set, remove from grill.
For the buns:
While the burgers are grilling, lightly butter the buns and place them on the grill for a few minutes to toast.
AIR FRYER SWEET POTATO FRIES
While I was outside enjoying the beautiful afternoon on the deck at the grill, I put the air fryer to work indoors for sweet potato fries. If you’re unfamiliar with air fryers, as the name implies, no oil is needed; hot air circulates to cook the food. Different brands have either baskets or racks to place the food for cooking. The hot air needs to be able to circulate around the food to cook it properly.
I like my sweet potato fries a tad crispy on the outside, but soft and fluffy inside.
If you’re new to air fryers or haven’t tried french fries, here are a few ideas that may assist you:
• Select longer rather than rounder sweet potatoes. Longer sweet potatoes will slice better into fries.
• Make sure to cut the potatoes as close in size as possible. This will help the potatoes cook evenly. The thinner you slice the potatoes, the crispier they will be.
• Preheat the air fryer so that it’s ready to go, and begin cooking your fries as soon as you place them in the fryer.
• If your air fryer has a basket, don’t crowd the potatoes. You want the hot air to be able to circulate freely to produce a crisp exterior. If your fryer has racks, spread them out in a single layer without touching, if possible. Halfway through cooking, turn the potato slices over to ensure even cooking. After you peel the potatoes, cut off the ends so you have a rectangular shape. Cut each potato in half lengthwise, place the cut side down, and slice into half-inch slices, and then cut into quarter- to half-inch pieces aka french fries.
Ingredients
• 2 large sweet potatoes, peeled and sliced into quarter- to half-inch slices
• 1 to 2 tablespoons olive oil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon smoked paprika (optional)
• Kosher salt
Preheat the air fryer to 400 degrees. Place the french fries into a large bowl and drizzle with the olive oil. Sprinkle on the granulated garlic and smoked paprika, if using. Using your (clean!) hands, toss the sliced potatoes until they are thoroughly coated. Place potatoes in a single layer, either in the basket or on the racks. Cook for 6 minutes and then remove from the air fryer and turn slices over. Return to the fryer for an additional 6 minutes. If french fries are not browned enough for your liking, return to the fryer for a few more minutes. When the fries are done, remove and season with kosher salt. Serve immediately.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.
May 19, 2021 at 04:13AM
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FOOD: Versatile ground pork works for burgers, too - Montrose Daily Press
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