Combine teriyaki sauce, minced garlic, gingerroot, and parsley in a medium bowl. Add pork; gently mix. Shape into 4 meatballs. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, toss pineapple slices with teriyaki sauce; marinate at room temperature for 10 minutes.
Swap ground beef for ground pork and add juicy fresh pineapple from Hy-Vee for a burst of flavor on these crispy-edged smash burgers.
Servings and Ingredients
|¼ c. plus 2 Tbsp. Hy-Vee teriyaki sauce, divided|
|1 tbsp. bottled minced garlic|
|1 tbsp. gingerroot, grated|
|1 tbsp. fresh parsley, chopped|
|1 lbs. fresh ground pork|
|4 slice(s) fresh pineapple|
|Hy-Vee kosher salt|
|Hy-Vee coarse-ground black pepper|
|4 Hy-Vee Bakery brioche hamburger buns, split|
|Honey barbecue sauce, for serving|
|Avocado, pitted, peeled, and sliced for serving|
|Pickled jalapeno slices, for serving|
|Hy-Vee lightly salted crispy onions, for serving|
Things To Grab
- Charcoal or gas grill
- Medium bowl
- Plastic wrap
- Large cast-iron skillet
- Large spatula
Preheat a charcoal or gas grill for direct cooking over high heat. Place a large cast-iron griddle on grill rack to preheat. Remove meatballs from refrigerator; sprinkle with kosher salt and black pepper. Place meatballs 1 inch apart on hot griddle. Sear for 30 seconds. Smash burgers to ¼-inch thickness using a large spatula. Cook 6 to 8 minutes or until edges begin to brown. Turn over burgers; cook 4 to 6 minutes more or until burgers reach 160 degrees. During the last 3 to 5 minutes, place pineapple slices on grill grate; grill until charred and softened.
Butter and toast brioche hamburger buns. To assemble, brush bun bottoms with honey barbecue sauce; top each with a burger, avocado slices, pickled jalapeno slices, crispy onions, additional barbecue sauce, and bun top.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 115mg
- Sodium: 1200mg
- Total Carbohydrates: 58g
- Protein: 22g