Gourmet Pork and Pineapple Burgers

This month's Taste magazine recipe that I have adapted, is on the front cover, which makes my photo a poor comparison. I think I need to learn the art of food styling!

Anyway, these are delicious burgers, but I have changed the recipe slightly - by removing the chorizo, as it is really not needed. I wouldn't have thought the kidney beans would work either, but the combination with the spices is fabulous. I also used pineapple chutney, that a friend had given us, and it really complemented the pork extremely well - sorry, it's not available on shop shelves as yet!

Our guests loved them!

Ingredients (serves 4)
For the patties:
600g pork mince
50g breadcrumbs, mixed with 1 Tbsp sesame seeds
1 Tbsp Spanish paprika
1 clove garlic, crushed
1 Tbsp ground cumin
1 tsp ground chilli powder
1 egg, beaten
1 Tbsp chopped flat-leaf parsley
100g red kidney beans, drained and rinsed
2 Tbsp olive oil
100g chorizo sausage, minced and fined chopped and pre-cooked (optional)
Grilled pineapple:
4 fresh pineapple rings
1 tsp honey
1 tsp lime juice
To serve:
4 slices aged cheddar
your choice of bread for 4 burgers
4 Tbsp good quality pickle
4 lettuce leaves
8 slices tomato
8 olives and small skewers (optional)
American yellow mustard

Method:
1 For the patties, combine ll of the ingredients, except olive oil, in a bowl and season. Mould mixture into 4 equal sized patties (more, depending on how big you want them, as I made 6) and refrigerate for 15mins.
2 Brush pineapple rings with honey and lime juice and then grill on the BBQ on both sides and set aside.
3 Cook patties in the BBQ hotplate for 8-10 mins on each side or until cooked to your liking. Rest meat for 4-5 mins. Place a slice of cheese on top of each patty so the cheese softens.
4 Cut bread in half and place on BBQ grill just to colour. Spread 1 Tbsp pickle on each base, then top with lettuce, tomato slices, a meat patty and grilled pineapple. Spread other half of bread with mustard and place on top. Put 2 olives on each skewer, if using, and push through burger to secure. Serve.