Bar-B-Q Pork Burgers

These bar-b-q pork burgers borrow a trick from luau plates: pair grilled pork with charred pineapple. The fruit’s natural acidity cuts through the rich pork while the grill brings out caramelized edges that taste like a Hawaiian backyard.

The burger blend is built for grill-side. Romano cheese folded into the meat keeps the patties moist as they cook (cheese inside browns rather than running out), and seasoned bread crumbs absorb the juices that would otherwise drip into the coals. A couple of tablespoons of barbecue sauce mixed straight into the meat builds smoky-sweet flavor from the inside, not just on top.

Grilling the pineapple alongside the burgers takes about the same time. The slices get tigered grill marks and softened sweetness while the patties cook through. Stack pineapple, red onion, tomato, and lettuce on the bun for that classic teriyaki-burger silhouette.

Pro Tips

• Cook ground pork to 160°F (71°C) internal. The center should not be pink. Use a thermometer.
• Don’t press the patties on the grill. Squeezed juices end up in the coals instead of in the burger.
• Use thick (½ inch) pineapple slices. Thin slices burn through to the grate.
• Toast the buns directly on the grill for the last 30 seconds. A crisp crust holds up under juicy fillings.

Variations

• Brush the patties with a glaze of barbecue sauce mixed with pineapple juice during the last minute on the grill.
• Add a slice of pepper jack on top for melty heat.
• Swap Romano for crumbled cotija for a Mexican-style pork burger spin.