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Ingredients

Bun:
2 oz honey
2 oz water
Toasted sesame seeds (bun topping)
 
Mini Burgers:
2 lbs lean ground pork
8 oz crushed pineapple
¼ small cabbage (chopped)
2 tablespoons garlic
1 oz soy sauce
1 ½ tablespoons salt
½ tablespoon pepper
¼ cup pretzel/bread crumbs
 
Cabbage Topping:
¾ small cabbage (shredded)
5 oz crushed pineapple
1 teaspoon garlic (minced)
¼ teaspoon salt
1 tablespoon vegetable oil
 
Dressing:
6 oz mayonnaise
1 oz soy sauce
11 oz crushed pineapple
 
 
Preparation
Take out frozen rolls and arrange them on a parchment lined sheet pan. Cover with plastic wrap and let thaw for about 1 hr.
 
In a large mixing bowl, make burgers by combining all burger ingredients until well incorporated. Portion out to about 1 ½ oz meatballs then smash into mini patties. Place patties on a parchment lined sheet pan and bake @350°F for 8 minutes.
 
Once rolls are thawed let proof covered until doubled in size.
 
To make cabbage, in a heated pan with oil combine all cabbage topping ingredients. This is a quick cook to brighten cabbage and slightly soften, maybe 1 minute.
 
In a small mixing bowl combine mayo and 1 oz soy sauce to make the dressing. Transfer to squeeze bottle.
 
In a small mixing bowl combine 2 oz honey and 2 oz water until honey is dissolved to make honey wash.
 
When rolls are proofed (doubled in size) brush well with honey wash, top with sesame seeds and bake for 14 minutes @375°F. Let cool then slice about ½ inch from the bottom with a serrated knife.
 
Finish off burgers in a pan, grill or Panini press to re-warm and melt cheese.
 
Build burger as such: bottom bun, soy mayo, Pineapple, burger (1 or 2), cabbage, soy mayo, top bun.