Sesame Pork Burgers with Bacon Pineapple Jam
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Looking for a delicious burger recipe with an Asian twist? These sesame pork burgers, featuring bacon-pineapple jam, cilantro mayo, quick-pickled cucumbers, and gochujang sauce, are packed with bold flavors. I make them whenever I want to impress my guests or treat my family to something better than takeout. Let’s get cooking!
I love making burgers all summer long: they’re easy, crowd-pleasing, and perfect for busy weeknights. Honestly, no matter the question, burgers are the answer. Don’t feel like cooking? Burgers. Want big flavor without the effort? Burgers. Got friends coming over? Obviously, burgers.
Last summer, I decided to mix things up with a new recipe. I wanted them to be as easy as any burger recipe, but something new and exciting. So, I thought about an Asian-inspired burger. I landed on the pork patties because they’re similar to the pork filling I use for dumplings, and pork is always so juicy.
There are four components to these burgers, and they all come together to make one incredibly delicious meal. We’ve got an amazing smoky-sweet bacon pineapple jam that sits atop the sesame scallion pork burgers. And the spicy gochujang sauce is the perfect contrast to the creamy cilantro mayo and crunchy pickled cucumbers. You’ll love every bite!
Key ingredients needed to make this recipe
Despite the layers of flavors you’ll find in these pork burgers, they take relatively few ingredients. You may even have most of them in your kitchen right now!
These burgers use mostly familiar ingredients, but here are a couple quick notes on the ones you might have questions about:
- Pineapple tidbits: This size works best for the jam and I love when I bite into a piece of pineapple. I’ve also tried making the jam with crushed pineapple, and while it works well and is more jammy, you miss the obvious bites of pineapple.
- Gochujang sauce: Look for this Korean chili sauce in the Asian aisle at most grocery stores, or at your local Asian market. It’s similar to gochujang paste, but sweeter and more pourable.
Serving suggestions
These burgers are the star of the show, so I like to keep the sides simple. This Asian slaw with a tasty sesame orange dressing pairs perfectly with the burgers, especially on an easy, breezy summer night. If I’m serving these burgers on cooler nights, I like them with my sautéed bok choy with ginger and garlic on the side. Or, if fries are calling your name, serve your burgers with some delicious crispy eggplant fries or sweet potato fries.
Make-ahead and storage instructions
Bacon Pineapple Jam: You can make this ahead of time and store it in a covered container for up to 5 days. It also freezes well for up to 3 months! Just thaw it in the fridge the day before you want to enjoy it.
Cilantro Mayo: This keeps well in the fridge for at least a week. Store it in a sealed jar or container and give it a quick stir before using. Make extra and use it in other recipes, too!
Pork Burger Patties: You can form these patties ahead of time, keep them in a covered container, then cook them when you’re ready to eat. You can also freeze them for up to 3 months.
Quick-Pickled Cucumbers: These will last about 2 weeks in your fridge.
Sesame Pork Burgers with Bacon Pineapple Jam
Ingredients
Quick Pickled Cucumbers
- ¼ cup hot tap water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 pinch EACH: salt and pepper
- 2 mini cucumbers (thinly sliced)
Bacon Pineapple Jam
- 4 slices bacon (chopped)
- ½ cup minced onion
- ½ cup pineapple tidbits
- 2 tablespoons brown sugar
- Salt (to taste)
Cilantro Mayo
- ½ cup mayonnaise
- ¼ cup finely minced cilantro
- 1 teaspoon rice vinegar (or lime juice)
- ¼ teaspoon sea salt
Sesame Pork Burgers
- 1 ½ lb ground pork
- 1 tablespoon toasted sesame oil
- 3 scallions (minced)
- 1 ½ teaspoons salt
Burger Extras
- 4 Brioche buns
- Cilantro
- Gochujang sauce
Instructions
- Quick-Pickled Cucumbers: In a bowl, mix the hot water, vinegar, sugar, salt, and pepper until the sugar has mostly dissolved. Add the cucumber and mix well. Set the bowl aside on your counter and stir it a few times while you prepare the rest of dinner.¼ cup hot tap water, 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, 1 pinch EACH: salt and pepper, 2 mini cucumbers
- Bacon Pineapple Jam: Add the bacon to a medium frying pan over medium heat and cook until the bacon is mostly crispy and has rendered its fat. Drain most of the fat from the pan (save it for the burgers, if desired), add the onion, and cook until it's tender, about 3 minutes. Add the sugar and a splash of juice from the pineapple can, and cook until the juice has evaporated. Taste and add salt if needed.
- Cilantro Mayo: Mix the ingredients in a small bowl.½ cup mayonnaise, ¼ cup finely minced cilantro, 1 teaspoon rice vinegar, ¼ teaspoon sea salt
- Pork Patties: Add the pork, sesame oil, scallions, and salt to a medium mixing bowl and mix well. Form into four patties. Preheat your grill or frying pan to medium-high heat. Oil the grates or add a splash of oil (or the reserved bacon fat) to the pan. Cook the burgers for 3-4 minutes per side, or until they reach an internal temperature of 165 degrees Fahrenheit.1 ½ lb ground pork, 1 tablespoon toasted sesame oil, 3 scallions, 1 ½ teaspoons salt
- The Burgers: Warm up the buns on the grill or in the pan. Slather with cilantro mayo, then top with a burger patty, some of the bacon pineapple jam, cilantro, pickled cucumbers, and some gochujang sauce.4 Brioche buns, Cilantro, Gochujang sauce
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More delicious burgers to try next
For more inspiration, check out all of my burger recipes!
