- 4 pounds ground pork
- ¼ tsp nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon paprika
- 2 tsp curry powder
- ¼ teaspoon cinnamon
- ½ cup honey (as always, we used Scandia honey – available in our Calgary stores)
- one can full-fat coconut milk
- one lime
- one clove garlic
- lots of patience
Assemble your ingredients.
Combine all the burger ingredients and form individual burger patties.
Separate patties using wax paper and put them in the fridge to ‘settle’ for 4-6 hours. (Tip: brush some olive oil on the pan/tray before you put the burgers on it to prevent sticking later.)
Now the mayo. Start with the can of coconut milk…
…add juice of one lime…
…one mashed garlic clove…
…and simmer. For a long time. We had this on the stove on low simmer for about three hours. Once it starts to thicken up it ‘burps’ and makes quite a mess so keep an eye on it.
Eventually we emulsified it by pulsing it in the food processor and it thickened up beautifully. Looks like mayo – tastes like coconuts. Yummy.
Slice your pineapple. Since we want slices for this recipe we’re doing it a bit different than our usual way.
Cut into burger-sized portions. Thinner is better so your burger doesn’t end up being too tall.
Grill slices on direct medium heat for about 8 minutes total. When you take the slices off the grill stack them together so they retain some of their juices as their cooling.
Grill your burgers using direct medium heat. Should take about…12 minutes or so.
Coat a bun GENEROUSLY with coconut mayo, add the burger, the pineapple and whatever other toppings you desire (we splashed a bit of teriyaki sauce on top just for fun). This turned out to be a scrumptious recipe. I believe one of our tweens even described it as her “…favourite burger ever”. So…give it a try.