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Indian style Pork Burger with Caramelized Pineapple

Course: Sandwich
Cuisine: Modern Indian
Servings: 8 pork patties


For the burger;

  • 1 kg pork mince use any meat that you want
  • 1 large red onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 inch ginger finely chopped
  • 1 large green chilli finely chopped

Indian spice blend

  • 2 tsp Coriander seeds
  • 2 tsp Dry chilli flakes
  • 1 tsp Cumin seeds
  • Salt to season
  • 1 egg

For the final sandwich;

  • Burger buns
  • 1 pineapple cut into thick slices
  • Cos lettuce shredded
  • 1 to mato sliced
  • ½ red onion sliced finely
  • A few sprigs of fresh coriander leaves
  • Barbeque sauce


  • To prepare the spice blend, dry roast the coriander and cumin seeds. Cool, add the chilli flakes and grind to a fine powder. I used the entire blend as I was wanted a good kick of the spices but you can add just enough to suit your taste preferences.
  • If you are using a food processor, throw in all the ingredients for the burger including the spice blend; or finely chop the onion and aromatics and then mix all ingredients together for the burger patties.
  • Form the mince into circular patties and keep aside. Again, the thickness of the patty is entirely upto your preferences; I make thick ones and for a kilo of mince, made 10 patties.
  • Heat a grill pan, brush with oil and grill the burgers till done; flip around after giving a couple of minutes on each side to get the char grilled marks. Rest the burgers for at least two minutes before preparing the sandwich.
  • Grill the pineapple slices (make sure the grill is smoking hot to instantly caramelize the sugars which keeps the crunch intact and seals the juices inside; on low heat, the pineapple slices go limp and soggy).
  • Cut the burger buns in half and grill for that extra crunch.
  • To assemble the sandwich, place shredded lettuce on the bottom half of the bun and layer up – patty, barbeque sauce, pineapple slice, tomato, onions and coriander leaves.