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Island-Style Teriyaki Pork Burgers Recipe

Pork burger patties island teriyaki pork

Make these burgers and pretend you’re on vacation! Every mouthwatering bite transports your taste buds to a lush tropical island. Flavorful teriyaki-glazed US Wellness Meats pork burgers are smothered in a tangy fresh pineapple-cilantro-lime mayo with crunchy red cabbage and butter lettuce on a soft bun. So delicious.

Island-Style Teriyaki Pork Burgers

By: Sarah Meuser | Foodallergymoms_andmore |

Prep: 20 min
Cook: 12-14 min
Serves: 4

US Wellness Meats Shopping List: Pork Burger Patties


  • 1 lb US Wellness Meats Pork Burger Patties, 4 (4oz each) pork patties; thawed
  • 1/2 cup Teriyaki Sauce, I used a thicker teriyaki marinade/sauce; divided use
  • 1 cup Pineapple, Fresh pineapple; cut into large chunks
  • 2 Tbsp Mayonnaise, I used an egg-free mayonnaise but use your preferred mayonnaise
  • 1 Tbsp Cilantro, Fresh cilantro; chopped
  • 1/2 tsp Lime Zest, Freshly grated
  • 2 Tbsp Green Onion (Scallion), Sliced
  • 1/8 tsp Kosher Salt
  • 12 pieces Red Cabbage, Thinly sliced
  • 8 pieces Butter Lettuce, 8 leaves
  • 4 whole Hamburger Buns, Soft hamburger buns, split
pork burger Teriyaki island-style


  1. Arrange pork patties in a single layer on parchment-lined, rimmed sheet pan. Brush top sides only with 1/4 cup teriyaki marinade. Place pan in fridge for 20 minutes.
  2. Heat a nonstick grill pan over medium heat. Please pork patties, teriyaki side-down, in hot grill pan. Brush remaining 1/4 cup teriyaki marinade over top sides of pork patties. Cook about 5-7 minutes, before flipping burgers over. Cook additional 4-7 minutes, or until burgers are just cooked through.
  3. Meanwhile, place pineapple chunks in food processor. Pulse “grind” or “chop” for 1 second; only 2 or 3 times (you want the pineapple to be in various sizes, ranging from tiny to 1/2-inch with a little bit of pulp). Place pineapple in small bowl.
  4. To bowl with pineapple, stir in mayonnaise, cilantro, lime juice, green onions, and salt.
  5. To assemble burgers, line each bottom bun with 2 lettuce leaves, top with a small dollop of pineapple mayo, then top with pork burger. Top pork burger with sliced red cabbage and more pineapple mayo. Add top buns. Serve immediately.

Chef Notes: To make gluten-free, substitute your choice of gluten-free hamburger buns. Dairy-free. Egg-free. Nut-free.

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We were thrilled to try this creative variation of a regular pork burger, and they absolutely lived up to our expectations! Check out our Discover Blog for more amazing recipes today!


Meet Sarah Meuser, the USWM June 2024 Featured Chef and an award-winning home cook. She’s a mom of two boys, one with food allergies. Sarah enjoys creating allergy-friendly recipes for her son and focuses on healthier, indulgent dishes with unique twists. She emphasizes the importance of texture, flavor, and color in her cooking. Sarah first learned about grass-fed meats while working at a fine dining restaurant in college. As a mom to a child with serious food allergies, Sarah often raises awareness about the dangers of food allergies and emphasizes the importance of proper handwashing, and the necessity of epinephrine as the only effective treatment for anaphylaxis. Help us thank Sarah for her participation and be sure to follow Sarah for more! IG | FoodSocial