Pork & Pineapple Burger

It’s difficult to beat burger night, especially if you have an unbeatable recipe, Chef! A juicy homemade pork patty is fried until golden perfection, then placed on a toasted bun with crisp lettuce and mayo. Topped with caramelised onion and sweet pineapple for extra yumminess. Completed with crispy potato wedges and mayo for dunking to put an extra ‘m’ in your ‘mmmm’.

Pork & Pineapple Burger

with That Mayo & mini potato wedges

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
Photo of Pork & Pineapple Burger
  1. MINI WEDGES

    Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. SWEET Onions

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped Pineapple Pieces and cook until caramelised. Remove from the pan, season, and cover.

  3. PERFECT PATTY

    In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 1 patty about 2cm thick.

  4. MMMAYO

    In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.

  5. INTO THE FRYING PAN

    When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.

  6. TOASTED BUNS

    Spread butter (optional) or oil over the cut-sides of the Burger Bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.

  7. BURGER NIGHT!

    Top the bottom bun half with the shredded leaves, the patty, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun half and close up the burger. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!

  1. MINI WEDGES

    Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. SWEET Onions

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped Pineapple Pieces and cook until caramelised. Remove from the pan, season, and cover.

  3. PERFECT PATTY

    In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick.

  4. MMMAYO

    In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.

  5. INTO THE FRYING PAN

    When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.

  6. TOASTED BUNS

    Spread butter (optional) or oil over the cut-sides of the Burger Bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.

  7. BURGER NIGHT!

    Top the bottom bun halves with the shredded leaves, the patties, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!

  1. MINI WEDGES

    Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).

  2. SWEET Onions

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped Pineapple Pieces and cook unitil caramelised. Remove from the pan, season, and cover.

  3. PERFECT PATTY

    In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 3 patties about 2cm thick.

  4. MMMAYO

    In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.

  5. INTO THE FRYING PAN

    When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.

  6. TOASTED BUNS

    Spread butter (optional) or oil over the cut-sides of the Burger Bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.

  7. BURGER NIGHT!

    Top the bottom bun halves with the shredded leaves, the patties, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!

  1. MINI WEDGES

    Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).

  2. SWEET Onions

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped Pineapple Pieces and cook until caramelised. Remove from the pan, season, and cover.

  3. PERFECT PATTY

    In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4 patties about 2cm thick.

  4. MMMAYO

    In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.

  5. INTO THE FRYING PAN

    When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.

  6. TOASTED BUNS

    Spread butter (optional) or oil over the cut-sides of the Burger Bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.

  7. BURGER NIGHT!

    Top the bottom bun halves with the shredded leaves, the patties, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!

Frequently Asked Questions

What is the preparation time for Pork & Pineapple Burger?

The preparation time for Pork & Pineapple Burger with That Mayo & mini potato wedges is between 25 and 40 minutes.

What is the total time required to make Pork & Pineapple Burger with That Mayo & mini potato wedges?

The total time required to make Pork & Pineapple Burger with That Mayo & mini potato wedges is between 40 and 55 minutes.

How many servings does Pork & Pineapple Burger provide?

4 servings

What are the main ingredients in Pork & Pineapple Burger?

Baby Potato, Burger Bun, Burger Buns, Green Leaves, Onion, Onions, Pineapple Pieces, Pork Mince, That Mayo (Original)

What is the nutritional information of Pork & Pineapple Burger?

Calories: 1014, Carbs: 101 grams, Fat: grams, Protein: 38.5 grams, Sugar: 20.2 grams, Salt: 591 grams

How do I prepare Pork & Pineapple Burger?

MINI WEDGES: Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SWEET ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped pineapple pieces and cook until caramelised. Remove from the pan, season, and cover. MMMAYO: In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside. PERFECT PATTY: In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick. INTO THE FRYING PAN: When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes. TOASTED BUNS: Spread butter (optional) or oil over the cut-sides of the burger bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes. BURGER NIGHT!: Top the bottom bun halves with the shredded leaves, the patties, and the caramelised onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!

What should be prepared from my kitchen to make Pork & Pineapple Burger?

Baby Potato, Burger Bun, Burger Buns, Green Leaves, Onion, Onions, Pineapple Pieces, Pork Mince, That Mayo (Original)

How many calories does Pork & Pineapple Burger have?

1014 calories

How much fat content does Pork & Pineapple Burger have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 840