This is a [SERIOUSLY] good, hearty burger. Delicious barbecued marinated pork steak and pineapple, served on an open bun with salad and a good dollop of aioli.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
225 g can Golden Circle Pineapple Slices in Juice, drained and juice reserved
1 ½ Tbsp Lea & Perrins Worcestershire Sauce,
2 Tbsp brown sugar
¼ tsp Chinese five spice
4 pork steaks, approx 2cm thick
1 small ciabatta loaf
4 Tbsp HEINZ [SERIOUSLY] GOOD™ Aioli or Aioli Lite
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How do I make it ?
Place reserved pineapple juice, Lea & Perrins Worcestershire Sauce, brown sugar and five spice in a bowl. Add pork steaks and toss to coat.
Remove the pork from the marinade and barbecue over medium heat for 3 minutes on each side, brushing with marinade during cooking. Remove from heat and allow pork to rest for 3 minutes.
Barbecue the pineapple slices, basting with the reserved marinade until hot and caramelised. Cut the ciabatta loaf in half lengthwise and then in half again to make 4 pieces. Toast one side of the bread on the barbecue.
To build the burgers, spread HEINZ [SERIOUSLY] GOOD™ Aioli or Aioli Lite on the toasted ciabatta slices. Top with lettuce leaves, tomato slices, pork steak and finish with pineapple slices.
Kraft Kitchen Tips!
Resting the pork allows the juices to reabsorb ensuring succulent streaks.