Pork Burger With Zesty Kraut And Pineapple Salsa

Serves 4


1 pound ground pork

1 teaspoon salt

1 teaspoon dried onion flakes

8 hot and spicy pickled pepper rings, chopped

4 Pineapple rings

1 cup sauerkraut

1 teaspoon hot pepper flakes (optional)


Combine pork, salt, onion flakes and chopped pickled pepper rings. Form into four patties and pan fry over medium heat about 4 to 5 minutes on each side or until no pink juice exude from the center. Remove to a plate and keep warm. Add pineapple rings, sauerkraut, pickled pepper rings and hot pepper flakes to pan; heat through, stirring occasionally. (Add a little pineapple or sauerkraut juice to help loosen bits of meat in pan.) Transfer the pineapple to four plates and place a burger on top of each. Top each burger with kraut mixture; serve hot.

Tip: Serve homemade nacho chips with these burgers – brush 4 small corn tortillas with oil and sprinkle with cayenne pepper. Cut into triangles and bake at 350 degrees about 5 minutes or until crisp.

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