Hawaiian Pork Burger with Citrus Grilled Pineapple, Zucchini & Onion

Directions

1. If using wooden skewers, soak 4–6 skewers in water until ready to use.
2. Wash and dry all fresh produce.
3. Trim the zucchini into 1-inch rounds and cut the onion into 1-inch wedges; place them in a medium bowl.
4. Prepare pineapple by removing the skin and core, reserving a few thin slices for topping and cutting the rest into large chunks to mix with the veggies.
5. Zest the lime into the bowl with the pineapple and vegetables, then drizzle with oil, add a pinch of salt, and toss to combine.
6. Thread the veggies and pineapple onto skewers or set the pieces aside to cook directly on the grill pan later.
7. Heat a grill pan or skillet over medium-high heat, then cook the skewers, turning until the vegetables are charred and tender; transfer to a plate and loosely cover with foil.
8. In a separate bowl, mince the garlic and ginger and mix with ground pork, bread crumbs, soy sauce, salt, and pepper; form two patties and place on a plate.
9. When the vegetables are finished, lightly oil the grill and cook the pork patties without moving them for about 5 minutes, then flip and cook another 3–4 minutes until cooked through; set aside.
10. Slice the lime into wedges, toast the buns if desired, then spread mayonnaise on the bottom buns, add a pork patty and two pineapple slices, and cap with the tops.
11. Serve by plating the burgers with the skewers and squeeze lime over the vegetables for a bright finish.