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212 Burger

Labor day is fast approaching, and we're all trying to figure ways to relish the very last days of summer. Try serving...

Labor day is fast approaching, and we're all trying to figure ways to relish the very last days of summer. Try serving this 212 Burger created by Tommy Bahama Bar and Grill — it will be a hit at your end-of-summer barbecue.


For the pineapple chutney:

  • 2 Cups fresh pineapple, diced
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped yellow onion
  • 1/3 Cup unseasoned rice vinegar
  • 1/3 Cup packed light brown sugar
  • 1 Tablespoon peeled and minced fresh ginger
  • 1 Teaspoon dry mustard
  • 1 small fresh red chile, such as Thai or serrano, seeded and minced
  • 1 star anise pod
  • 1 garlic clove, minced
  • 1/2 Teaspoon kosher salt

For the sriracha mayonnaise:

  • 1/2 Cup mayonnaise
  • 2 Tablespoons tomato ketchup
  • 1 Teaspoon sriracha or chile garlic paste

For the pork burgers:

  • 1 Pound ground pork
  • 2 green onions, white and green parts, minced
  • 3 garlic cloves, crushed through a press
  • 2 Tablespoons soy sauce
  • 1 Teaspoon kosher salt
  • 1 Teaspoon freshly ground black pepper
  • vegetable oil, for brushing
  • 6 soft hamburger buns
  • 6 slices bacon, halved crosswise and cooked until crisp
  • 6 red lettuce leaves


For the pineapple chutney:

In a non-reactive saucepan over high heat, bring the ingredients to a boil, stirring to dissolve the sugar.

Reduce the heat to medium-low and cook, stirring occasionally, until the juices have reduced by half, for about 20 minutes.

Increase the heat to high and cook, stirring often, until the juices have evaporated, about 5 minutes.

Transfer the chutney to a bowl and let cool. Discard the star anise. (The chutney can be covered and refrigerated for up to 3 days. Remove from the refrigerator 1 hour before serving.)

For the sriracha mayonnaise:

Stir the ingredients together in a small bowl. Cover and refrigerate until ready to use.

For the pork burgers:

In a medium bowl, mix the ingredients together until combined. Shape into 6 patties, each about 3 1/2 inches (9 centimeters) in diameter.

Make a deep, wide indentation in each burger to keep it from shrinking into a dome during cooking. Refrigerate the patties until ready to cook.