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.


★★★★★ 1 vote

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
  • 4
    soft kaiser rolls, split
  • 2 c
    coarsely chopped mixed greens
  • 3 Tbsp
    chopped cilantro

How to Make Island Picnic Pork Burgers


  1. 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.
  2. In a small bowl, stir together mayonnaise, sour cream, orange zest, orange juice, and mint. Cover; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Printable Recipe Card

About Island Picnic Pork Burgers

Course/Dish: Pork Burgers

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