Hawaiian Burgers

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  Pineapple, Canned, In Juice, Drained(567g)
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  Green Onion (Scallion)
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  Cheese, Monterey Jack, 2%(57g)
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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Teriyaki sauce(90g)
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  Yellow Onion
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  Vegetable oil(15g)
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  Bread Roll, Onion
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  Mayonnaise, Regular(60g)
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  Sriracha sauce(15g)

Instructions

1. 1Drain the canned pineapple, reserving the juice. Finely chop enough pineapple into small pieces to measure about ¼ cup. Slice the green onions into thin rings. Shred the Monterey Jack cheese. In a large bowl, combine the ground pork, chopped pineapple, green onions, cheese, and 2 tablespoons teriyaki sauce. Mix by hand until evenly incorporated.
2. 2Divide the pork mixture into four equal portions and shape each into a patty about ¾ inch thick, slightly wider than your burger buns since they will shrink during cooking. Set the patties aside on a plate.
3. 3Thinly slice the onion. Heat ½ tablespoon vegetable oil in a large skillet over medium-high heat until the oil shimmers. Add the onion slices and cook 4–5 minutes, stirring occasionally, until the bottoms are golden brown. Continue cooking without stirring for another 2–3 minutes until deeply caramelized and softened. Transfer to a bowl and set aside.
4. 4Reduce heat to medium, add the remaining ½ tablespoon oil to the skillet, and swirl to coat. Place the burger patties in the skillet and cook 5–7 minutes until the bottom is golden brown and releases easily. Flip carefully and cook the second side 5–7 minutes until golden brown and the internal temperature reaches 160°F. Transfer the cooked burgers to a clean plate.
5. 5Pat four pineapple rings dry with a paper towel. Add them to the same skillet over medium heat and cook 2–3 minutes per side until heated through and golden brown, allowing caramelized bits from the skillet to adhere to the fruit.
6. 6While the pineapple cooks, combine the mayonnaise and sriracha sauce in a small bowl and stir until smooth.
7. 7Assemble each burger: spread about 1 tablespoon sriracha mayo on the bottom bun, add one burger patty, drizzle with 1 tablespoon teriyaki sauce, top with one pineapple ring, add several caramelized onions, and close with the top bun.
8. 8Serve immediately or divide evenly into 4 airtight containers while hot for meal prep storage.