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Pork and Pineapple Smash Burger

Pork and Pineapple Smash Burger
Hands On:
30 minutes
Total Time:
45 minutes


  • ¼ cup plus 2 Tbsp. Hy-Vee teriyaki sauce, divided
  • 1 tbsp bottled minced garlic
  • 1 tbsp gingerroot, grated
  • 1 tbsp fresh parsley, chopped
  • 1 lb fresh ground pork
  • 4 slices fresh pineapple
  • Hy-Vee kosher salt
  • Hy-Vee coarse-ground black pepper
  • 4 Hy-Vee Bakery brioche hamburger buns, split
  • Honey barbecue sauce, for serving
  • Avocado, pitted, peeled, and sliced for serving
  • Pickled jalapeno slices, for serving
  • Hy-Vee lightly salted crispy onions, for serving
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Combine teriyaki sauce, minced garlic, gingerroot, and parsley in a medium bowl. Add pork; gently mix. Shape into 4 meatballs. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, toss pineapple slices with teriyaki sauce; marinate at room temperature for 10 minutes.
Preheat a charcoal or gas grill for direct cooking over high heat. Place a large cast-iron griddle on grill rack to preheat. Remove meatballs from refrigerator; sprinkle with kosher salt and black pepper. Place meatballs 1 inch apart on hot griddle. Sear for 30 seconds. Smash burgers to ¼-inch thickness using a large spatula. Cook 6 to 8 minutes or until edges begin to brown. Turn over burgers; cook 4 to 6 minutes more or until burgers reach 160°. During the last 3 to 5 minutes, place pineapple slices on grill grate; grill until charred and softened.
Butter and toast brioche hamburger buns. To assemble, brush bun bottoms with honey barbecue sauce; top each with a burger, avocado slices, pickled jalapeno slices, crispy onions, additional barbecue sauce, and bun top.

Nutrition Facts

Serving Size: 4
Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 31g 40%
Saturated Fat: 11g
Cholesterol: 115mg 38%
Sodium: 1200mg 52%
Total Carbohydrate: 58g 21%
Dietary Fiber: 3g 11%
Sugars: 23g 46%
Protein: 22g 44%

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