It doesn’t get much better than this. Do I really have to tell you what I’ll be up too? Trying to squeeze in all the cooking I can do as well as the enjoyment of family and friends! Summer is upon us and the time to eat light and grill is here. I love to try new grill recipes, and grilling pineapple is one of my favorite things to do! This recipe was a nice light meal and it was so incredibly tasty! I will certainly be making this more often this year! I served this with a Corn and Avocado Salsa… MMMM *YUMMY*
3 tablespoon(s) reduced-sodium soy sauce
2 scallions, chopped
2 clove(s) garlic, minced
1 tablespoon(s) minced fresh ginger (I used powdered ginger)
2 teaspoon(s) sesame oil, divided
2 tsp sesame seeds
1 pound(s) ground pork
1 tablespoon(s) rice vinegar
4 (1/4-inch-thick) pineapple rings
4 cup(s) (about 1 large bunch) red leaf lettuce
Preheat grill to medium-high
Combine soy sauce, scallions, garlic, ginger, sesame seed 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. Grill the burgers, turning once, do not turn or squish the burgers they will retain a nice juicy texture you don’t want to squish that out onto the grill! Cook about 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.
Rinse the lettuce and shake dry then place 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.
I accompanied this recipe with my Corn and Avocado Salsa
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