Pork Luau Burgers | with Pineapple Relish and Green Salad

Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Mince or grate garlic until you have 1 tsp (you may have a clove over). Chop cilantro. Halve, peel, and thinly slice onion. Drain pineapple.

In a medium bowl, combine pork, cilantro, garlic, soy sauce, and 1 tsp honey (we sent more). Form into two ¾-inch-thick patties. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Toss pineapple into pan and cook until lightly browned, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat a drizzle of olive oil in same pan over medium-high heat. Add burgers to pan and cook until browned on bottom, 4-5 minutes. Flip, cover pan, and cook on other side until no longer pink in center, 3-4 minutes more.

Meanwhile, thinly slice cucumber. Split buns in half and toast in oven or toaster oven until golden brown, 3-5 minutes. (TIP: Place the buns on a baking sheet first if you’re toasting them in the oven.) In another medium bowl, toss cucumber, mixed greens, 1 tsp white wine vinegar (we sent more), and a drizzle of olive oil. Season with salt and pepper.

Spread buns with mayonnaise. Place burgers on bun bottoms, then top with relish and a small amount of salad. Place top halves of buns on top. Divide between plates and serve with remaining salad on the side.