Hawaiian Pork Burgers with Pineapple Relish and Cucumber Salad

If you love the classic pairing of pork and pineapple, these burgers are for you. Juicy ground pork patties are seasoned with garlic, soy sauce and a touch of honey, then topped with a warm pineapple relish that’s both sweet and savory. A bright cucumber salad adds crunch and freshness, making every bite a tropical delight.

This recipe comes together quickly-perfect for a busy weeknight when you want something special without spending hours in the kitchen. Serve the burgers on toasted brioche buns with a side of the cucumber salad for a complete meal that will transport your taste buds to the islands.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a toaster oven or regular oven to 400°F (200°C). Wash and dry all produce. Mince or grate enough garlic to measure 1 teaspoon. Chop the cilantro. Halve, peel and thinly slice the red onion. Drain the pineapple.
2. In a medium bowl, combine the ground pork, chopped cilantro, minced garlic, soy sauce and 1 teaspoon honey (you’ll have extra honey). Mix gently and shape into two 3/4-inch-thick patties. Season both sides with salt and pepper.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add the drained pineapple and cook until lightly browned, 2-3 minutes more. Season with salt and pepper. Transfer the pineapple relish to a bowl and set aside.
4. In the same skillet, heat another drizzle of olive oil over medium-high heat. Add the pork patties and cook until browned on the bottom, 4-5 minutes. Flip, cover the skillet and cook until no longer pink in the center, 3-4 minutes more.
5. While the burgers cook, thinly slice the cucumber. Split the brioche buns in half and toast them in the toaster or oven until golden, 3-5 minutes (if using the oven, place buns on a baking sheet). In a medium bowl, toss the sliced cucumber with the mixed greens, white wine vinegar and a drizzle of olive oil. Season with salt and pepper.
6. Spread the cut sides of the toasted buns with mayonnaise. Place a burger patty on each bottom bun, top with a generous portion of the pineapple relish and add a small amount of the cucumber salad. Close the burgers and serve with the remaining salad on the side.

Recipe Tips

FAQ

Can I use canned pineapple for the relish?

Yes, canned pineapple works well. Just make sure to drain it thoroughly before adding it to the pan.

What can I use instead of brioche buns?

Any soft burger bun or even ciabatta rolls will work. For a gluten-free option, use gluten-free buns.

Can I make the patties ahead of time?

Absolutely! Form the patties and refrigerate them up to 24 hours in advance. Cook directly from the fridge, adding a minute or two to the cooking time.