Ingredients
3 tablespoons Dijon mustard2 tablespoons honey1 tablespoon reduced-sodium teriyaki sauce1/2 pound ground pork2 green onions, finely chopped1/2 teaspoon grated fresh gingerrootDash ground allspiceDash pepper2 fresh pineapple slices (about 1/4 inch thick)4 green pepper rings, thinly sliced4 Hawaiian sweet rolls, split2 Bibb or Boston lettuce leaves, halved
Preparation
In a small bowl, mix mustard, honey and teriyaki sauce.
In a large bowl, combine pork, onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four 1/4-in.-thick patties.
Grill burgers, covered, over medium heat until a thermometer reads 160°, 2-3 minutes on each side.
Meanwhile, brush pineapple slices with 1 tablespoon mustard mixture. Grill until lightly browned, 2-3 minutes on each side. Grill pepper rings until crisp-tender, 1-2 minutes on each side. Cut pineapple and pepper slices in half. Grill rolls, cut side down, until toasted, 30-60 seconds.
Serve burgers on rolls with lettuce, pineapple slices, pepper rings and remaining mustard mixture.
