Chef Nino from Rouses shows us this tropical-style burger with pineapple, cilantro and lime zest.
WHAT YOU WILL NEED:
- 2 pounds ground pork
- 2 cups finely chopped fresh pineapple
- ¼ cup finely chopped cilantro
- 6 garlic cloves, finely chopped
- 1 tablespoon lime zest (use a Microplane grater)
- 2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- 1½ cups Italian bread crumbs
- 2 tablespoons milk
- 1 small onion, grated
- 2 large eggs
- 4 tablespoons Rouses Olive Oil
- 8 hamburger buns
HOW TO PREP:
Preheat oven to 350° Fahrenheit.
In a medium mixing bowl combine pineapple, cilantro, chopped garlic, lime zest, cumin, granulated garlic and onion, salt, pepper, paprika and cayenne pepper (if using), and mix completely.
Now add bread crumbs, milk, grated onion and eggs to the spice mixture, and mix completely.
Add ground pork and mix completely.
Divide mixture into 8 equal portions; shape them into 8 patties.
In a large skillet heat olive oil over medium-high heat. Arrange patties in the skillet and cook until browned, 3-5 minutes on each side.
Transfer browned patties to a 9" x 13" baking dish, and place the pan in the preheated oven.
Bake for about 10 minutes, or until internal temperature reads 155° Fahrenheit on a meat thermometer.
Serve burger patties on hamburger buns.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
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- Saraland, AL 36571
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- 7765 Airport Boulevard #609
- Mobile, AL 36608
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- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.