|Teriyaki Pork Burgers|
Well, it may not be hot outside, but it's still summer.
Tiki culture gained popularity in the late 1930s after a Polynesian inspired restaurant opened in Hollywood. The restaurant was a huge hit--people loved the exotic decor and relaxing atmosphere. Soon after, just up the California coast in Oakland, another similarly themed restaurant opened with equal popularity.
While Tiki culture was inspired by the restaurant industry, it quickly became an integral part of the American landscape. The 1939 Golden Gate Exhibition on Treasure Island (an artificial island off the the San Francisco coast) not only served as the debut of the Golden Gate Bridge, but had an exhibit celebrating Polynesian culture. The exhibit was one of the more popular exhibits of all time.
Right after WWII, the fascination with Tiki culture exploded. Hollywood stars were photographed at exotic spots, such as the Tonga Room, adding to the glamour. Tiki culture dominated the film and culture of the 1940s and 1950s, and why not--it was escapist pleasure at its best and the rum drinks certainly didn't hurt the cause.
History lessons aside, throwing a Tiki inspired party is just plain fun. Even if it's only for two!
Teriyaki Pork Burgers
1 pound lean ground pork
1 garlic toe, finely mince
1 teaspoon pickled ginger, finely minced
1 tablespoon finely minced green onion, green part only
2 tablespoons of soy sauce
2 tablespoons of brown sugar
1 tablespoon toasted sesame oil
4 slices of pineapple
Sriracha Miso Mayo
1. Mix pork with garlic, ginger, green onion, soy sauce, sesame oil and brown sugar.
2. Evenly divide meat and shape into four uniform patties.
3. Cover with waxed paper and refrigerate for 4-6 hours.
When ready to grill...
1. Heat grill to medium high heat.
2. Melt 2 tablespoons of butter in the microwave; add 1 teaspoon of soy sauce.
3. Lightly brush the tops of the buns with the butter and sprinkle with sesame seeds.
4. Gently grill buns, cut side down, until golden; set aside.
5. Brush pineapple slices with melted butter/soy mixture and grill until caramelized; set aside.
6. Brush pork burgers with remaining butter/soy mixture and grill until cooked through; set aside.
To assemble burgers...
1. Top bottom bun with a dollop of the Sriracha Miso Mayo.
2. Top with pork burger and then pineapple slice.
3. If desired, top with shredded green onion tops, another dollop of Sriracha Miso Mayo and the top bun.
Sriracha Miso Mayo
1/2 cup mayo
2 tablespoons of honey
1 tablespoon yellow miso paste
1 tablespoon of Sriracha paste
1 teaspoon soy sauce
1 teaspoon finely minced pickled ginger
1. Whisk all ingredients together; let sit for for 30-45 minutes before using.