Grilled Pork Burgers With Pineapple Salsa Food

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA

Steps:

• In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
• To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
• Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA

Steps:

• MAKE THE SPICE RUB:.
• In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
• MAKE THE SALSA:.
• In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
• Let stand while you grill the meat.
• Before serving, adjust the lime juice, salt, and pepper to taste.
• PREPARE THE FIRE AND THE MEAT:.
• Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
• While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
• Clean the hot grate with a wire brush; oil the grate.
• Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
• Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
• Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
• Transfer to a serving platter and let rest for 5 minutes.
• Serve with the paired salsa spooned alongside or over the meat.
• Drink Suggestions.
• If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.

GRILLED TURKEY BURGERS WITH PINEAPPLE SALSA

Steps:

• In a medium bowl, mix together ground turkey, green onion, minced ginger and Thai basil. and combine evenly.
• Using your hands, gently form the burgers into 6 patties about 3/4 inch thick. Take care not to handle the meat too much to keep the temperature as cold as possible at all times.
• Drizzle both sides of patties with oil and season with salt and pepper.
• Place patties in the refrigerator for 30 minutes to set up.
• Preheat barbecue to medium heat (350-375F). Oil grill to prevent sticking.
• Place burgers on the grill and cook for 5-6 minutes per side, or until turkey is cooked through and nice char marks are achieved.
• Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish burgers with lettuce, red onion and mayo if desired.
• SALSA:.
• To prepare the salsa, combine all the ingredients in a medium bowl. mix until all ingredients are evenly combined. Reserve salsa.

PORK BURGERS WITH GRILLED PINEAPPLE & PEPPERS

Steps:

• In a small bowl, mix mustard, honey and teriyaki sauce., In a large bowl, combine pork, onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four 1/4-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 2-3 minutes on each side., Meanwhile, brush pineapple slices with 1 tablespoon mustard mixture. Grill until lightly browned, 2-3 minutes on each side. Grill pepper rings until crisp-tender, 1-2 minutes on each side. Cut pineapple and pepper slices in half. Grill rolls, cut side down, until toasted, 30-60 seconds., Serve burgers on rolls with lettuce, pineapple slices, pepper rings and remaining mustard mixture.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.