Pineapple "ham"burgers
From mbelisle 13 years ago
- 2 hours to make
- Serves 18
The recipe that I saw initially was to make meatballs. I played around with it a bit and made patties for a different take on burgers. Great to do in the oven during the winter when grilling is not always an option.
Ingredients
- Patties: shopping list
- 1/2 pound elder smoked or maple side bacon, diced shopping list
- 2 pounds honey ham, diced shopping list
- 2 pounds lean ground pork shopping list
- 4 eggs shopping list
- 2 cups breadcrumbs, (4 large slices of bread, ripped to small pieces) shopping list
- 4 Tbsp brown sugar shopping list
- 4 teaspoons dry mustard shopping list
- 1 teaspoon salt shopping list
- 4 Tbsp pineapple juice shopping list
- Glaze: shopping list
- 2 cups pineapple juice shopping list
- 1 cup apple cider vinegar shopping list
- 1 cup brown sugar shopping list
- 2 Tbsp ketchup shopping list
- 4 teaspoons dry mustard shopping list
- 1 teaspoon cayenne (optional) shopping list
- 3 teaspoon corn starch mixed with4 Tbsp cold water shopping list
How to make it
- Preheat the oven to 350°F.
- Put the bacon and ham into a food processor in small batches and pulse briefly 3-4 times to chop fine. Do not purée. Place the mixture in a large bowl with the other patty ingredients and mix well to combine. Using your hands, form 18 patties (1/3 lb each).
- Arrange the patties in a pan (I used jellyroll pans) and put in the oven for about 1 hour 10 minutes.
- Make the glaze when you put the patties in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes.
- Baste the patties once they have cooked for 20 minutes, then flip them and baste again at 40 minutes.
- Serve on buns with remaining glaze and pineapple rings.
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