Grilled Pork Burger with a Hawaiian-Style Bun

Grilled Pork Burger with a Hawaiian-Style Bun topped with coleslaw and dressed with Cherry Chipotle Sauce.

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

This grilled pork burger is not just a burger patty made from ground pork. There's lots of good stuff in the patty, like shallots, garlic, thyme, chiles, chorizo, and bacon.

Put all those flavors together, grill, top with some fresh coleslaw, and serve it on a grilled Hawaiian-style bun slathered in Not Ketchup Cherry Chipotle Sauce created by my friend Erika, who wanted to create sugar free, corn syrup free, and artificial sweetener free sauce for grilling and dipping. (Update: Erika has decided to discontinue Not Ketchup).

I also made my own Hawaiian-style burger buns for these grilled pork burgers. I cut this recipe for Hawaiian rolls in half and shaped the dough into eight burger buns. I love the subtle sweet flavor of the bread, and think it goes so well with pork.

Rest assured, you can use the delicious Hawaiian rolls from your grocery store, or any burger bun of your choice. You'll still create a delicious grilled burger.

I made this burger for barbecue week. Check out the available prizes, and after the recipe, be sure to enter for an opportunity to win. Here are all of the details:

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. After the recipe, be sure to check out the rest of the links to recipes, and enter to win one of our prizes. 

Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100).

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh. 

Prize Number 2: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30).

Adams Extract: From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

pork, burger, grilled, coleslaw, breads,

Burgers, grilling

American

Yield: 6 burgers

Grilled Pork Burger with a Hawaiian-Style Bun

ingredients:

For the Burger

• 3 tablespoons extra-virgin olive oil, plus more for grilling
• 1/2 cup diced shallots
• 1 1/2 teaspoons ground cumin
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme
• 3 fresh Thai chiles, minced
• 2 pounds ground pork
• 1/4 pound fresh Mexican chorizo
• 3 ounces bacon, minced
• 2 tablespoons chopped Italian parsley
• 6 Hawaiian-style burger buns (see note above)
• 1 recipe Coleslaw (see below)
• Cherry chipotle sauce or sauce of your choice

For the Coleslaw

• 12 ounces of bagged coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon milk
• 1 tablespoon white wine vinegar
• 1 tablespoon thinly sliced chives
• 1 scallion, thinly sliced
• Salt and pepper to taste

instructions:

To make the burgers:

1. Heat the olive oil in a skillet over medium low heat. Add the shallots and cook for a few minutes until the shallots begin to soften. Add the cumin, garlic, thyme, and the minced chiles. Add 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground pepper. Cook for 3 to 4 more minutes. Turn off the heat and cool. 
2. In a large bowl, gently mix the ground pork, chorizo, bacon, cooked shallot mixture, and parsley, 1 1/4 teaspoons of salt, and 1/2 teaspoon of pepper with your hands. Form the mixture into 6 patties. If you are not using them right away, wrap them individually and refrigerate. 
3. Brush the patties on both sides with olive oil and cook the patties on the grill or on a grill pan about 4 minutes per side, until they are browned on both sides and the interior of the burgers reaches at least 150 to 160 degrees F. Remove the burgers to a plate and tent with foil. 
4. While the burgers are resting, grill the buns briefly to brown. 
5. Spread the bottom bun with the cherry chipotle sauce, add the burger patty, top with cole slaw, and add the top of the bun. 

To make the coleslaw:

1. Add the coleslaw mixture to a medium bowl. 
2. In another bowl, mix the mayonnaise, milk, vinegar, chives, scallion, and salt and pepper. 
3. Add the mayonnaise mixture to the vegetables, and toss. Refrigerate until ready to use. 

https://www.karenskitchenstories.com/2018/05/grilled-pork-burger-with-hawaiian-style.html

This recipe was inspired by Suzanne Goin's grilled pork burger on Food 52. 

See what the bloggers served up Monday for #BBQWeek

• Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes 
• Asian Grilled Asparagus by Books n' Cooks 
• Blackened Chicken, Asparagus & Avocado Salad by Tip Garden 
• Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal 
• Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures 
• Double Blueberry Bison Burgers by Culinary Adventures with Camilla 
• Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids 
• Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste 
• Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen 
• Grilled Caesar Asparagus by 4 Sons 'R' Us 
• Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory 
• Grilled Eggplant Caprese Salad by Everyday Eileen 
• Grilled Fruit & Cake Kabobs by Red Cottage Chronicles 
• Grilled London Broil by Hezzi-D's Books and Cooks 
• Grilled London Broil with Chimichurri Sauce by Cookaholic Wife 
• Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories 
• Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made 
• Meat Lover’s Kebabs by Cindy’s Recipes and Writings 
• Southwestern 7 Layered Dips by The Freshman Cook 
• Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table 
• Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime

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Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.