After the failure of my XL Chili Verde Pork Burger I wanted something to enter into the Burger Throwdown so I took another shot this evening.
My plan was to make a Caribbean-style burger with a fresh salsa topping. I decided on a Pineapple Mango salsa.
For the salsa I used this recipe...
For the burgers I used 1 lb of ground pork, 1 Egg, 1/4 cup diced pineapple and 2 tablespoons of St. John Jerk Seasoning from St. John Spice.
I shaped them into small patties for sliders and grilled them in the Memphis Pro at 600 degrees.
When they were done I topped each burger with a slice of colby-jack cheese and then served the slider on a King's Hawaiian roll with the Grilled Pineapple Mango Salsa on top. I also made a pineapple slaw (my normal slaw recipe with chopped pineapple added) and garnished with a grilled pineapple ring.
My plan was to make a Caribbean-style burger with a fresh salsa topping. I decided on a Pineapple Mango salsa.
For the salsa I used this recipe...
- 1 cup chopped peeled mango
- 1 cup pineapple tidbits
- 1/2 cup diced sweet red pepper
- 3 tablespoons minced fresh cilantro
- 2 tablespoons sweet onions, sliced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 jalapeno pepper, finely chopped
For the burgers I used 1 lb of ground pork, 1 Egg, 1/4 cup diced pineapple and 2 tablespoons of St. John Jerk Seasoning from St. John Spice.
I shaped them into small patties for sliders and grilled them in the Memphis Pro at 600 degrees.
When they were done I topped each burger with a slice of colby-jack cheese and then served the slider on a King's Hawaiian roll with the Grilled Pineapple Mango Salsa on top. I also made a pineapple slaw (my normal slaw recipe with chopped pineapple added) and garnished with a grilled pineapple ring.
