Pork apple burger with fresh pineapple on portabella mushroom 'bun'.
(I halved this recipe, but I used 1 whole egg still instead of 1/2 an egg. I also completely left out the teriyaki sauce and sprinkled a little seasoning salt (whole30 ok stuff I bought locally.) I also added a little dried parsley to the mixture. I pan fried the burgers and the pineapple slice in coconut oil (med-high for 3:30 per side, covered during the 2nd side). I roasted the mushrooms at 450 degrees for 12 minutes. (sprayed w/ cooking spray before then S&P after coming out.)
2 pounds ground pork
1 Granny Smith apple - peeled, cored and chopped
1 sweet onion, finely chopped
3 cloves garlic, minced
1/4 cup teriyaki sauce
8 hamburger buns
1 (20 ounce) can sliced pineapple, drained
Preheat grill for medium-high heat.
In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.
O. M. G. This was good. Do not skip the pineapple, it really made it awesome. It was VERY messy for me to eat. The kids had theirs on bread and were fine but the mushroom with the pineapple and the burger, juice was dripping everywhere. The mushroom as a bun, genius. it was soo good and I never missed the bread. I ate it with a fork. The kids loved it too and they didn't have the pineapple.
Definitely a keeper and we will be making this again. I did not eat the potato, I was too full. I am keeping it for after I workout tonight I think.