Island Picnic Pork Burgers

Naylet LaRochelle


On a recent trip to the Caribbean, I fell in love with the sweet and spicy flavors typical of their cooking. I ate a similar burger with fresh papaya at a beachside café, where all the grilling was done right on the beach! When I got home, I wanted to recreate this delicious burger. So, I made my version with pineapple and an orange-mint mayonnaise. For crunch, I add crispy shoestring sweet potatoes. This burger can be grilled indoors, or if the day is perfect for grilling, take the cooking outdoors.

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30 Min


20 Min


1 lb
ground pork meat
2 tsp
grated garlic
3/4 tsp
kosher salt or to taste, divided
1/2 c
2 Tbsp
sour cream
1 tsp
grated orange peel
2 tsp
orange juice
2 tsp
finely chopped mint
2 Tbsp
olive oil
1/2 c
thinly sliced onion
1/2 c
thinly sliced red bell pepper
1/2 c
thinly sliced orange bell pepper
3/4 tsp
jerk seasoning, or more to taste
3 Tbsp
pineapple-coconut juice blend
3/4 c
chopped pineapple
vegetable oil, for frying
1 1/4 c
very thinly sliced match-stick size sweet potatoes
nonstick cooking spray
soft kaiser rolls, split
2 c
coarsely chopped mixed greens
3 Tbsp
chopped cilantro

Directions Step-By-Step

In a large bowl, combine ground pork, garlic, and 1/2 teaspoon kosher salt (or to taste). Handling the meat as little as possible, mix well. Divide mixture into 4 equal portions; form into 4 patties to fit the buns. Cover.
In a small bowl, stir together mayonnaise, sour cream, orange zest, orange juice, and mint. Cover; set aside.
In a medium saucepan, over medium high heat on stovetop, add olive oil. When oil is hot, add onions and red and orange bell pepper. Cook, stirring ocasionally, 4-5 minutes or until softened. Add 1/4 teaspoon kosher salt, Jerk seasoning, and pineapple-coconut juice. Cook, stirring occasionally, 3-5 minutes or until most of the liquid has evaporated. Remove from heat; stir in pineapples. Cover to keep warm.
In a medium frying skillet, over medium high heat, pour vegetable oil to cover bottom and about 1/2 inch up sides. Fry sweet potato sticks, in batches if needed, until crisp and golden, about 3-5 minutes. Transfer to a paper-lined plate to drain. Do not cover.
Preheat a large grill pan over medium high heat. Lightly spray grill pan with nonstick cooking spray. When pan is hot, grill patties, flipping once, about 4-5 minutes per side or until desired doneness. Place buns, cut side down, on grill; grill 1-2 minutes or until lightly toasted.
To serve, spread orange-mint mayonnaise over cut side of each bottom bun. Top each with greens, a patty, onion-pepper relish, sweet potato fries, dividing all components into equal portions. Sprinkle with cilantro. Top with top buns. Serve immediately.

About this Recipe

Course/Dish: Pork, Burgers