Sesame & Ginger Pork Patty with Grilled Pineapple

•3 tablespoons soy sauce
•2 chopped onions
•2 minced cloves garlic
•1 tablespoon minced fresh ginger
•2 teaspoons sesame oil, divided
•1 pound ground pork
•1 tablespoon rice vinegar
•4 pineapple rings, 1/4 inch thick
•4 cups watercress (about 1 large bunch),
•1 cup shredded carrot
1. COMBINE SOY SAUCE, ONIONS, GARLIC, GINGER 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.
2. COAT A NONSTICK PAN WITH COOKING SPRAY AND HEAT OVER HIGH HEAT FOR 1 TO 2 MINUTES. ADD BURGERS, REDUCE HEAT TO MEDIUM AND COOK THE BURGERS 4 TO 5 MINUTES PER SIDE. DURING THE LAST 3 MINUTES OF COOKING, ADD THE PINEAPPLE RINGS TO THE PAN AND COOK, TURNING ONCE, UNTIL DARK GRILL MARKS APPEAR.
3. COMBINE WATERCRESS AND CARROT 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 PATTY. DRIZZLE ANY REMAINING SAUCE ON TOP.


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