Hawaiian Burger Maui Luau

Ingredients:

• 0.7 kg of minced pork
• 0.5 cup finely chopped parsley
• 1.5 tsp coarse salt
• 2 cloves garlic, finely grated
• 0.5 tbsp. fruit barbecue sauce
• 4 canned pineapple rings
• 16 very thin slices red onion
• 1/4 - 0.5 cup of beer
• 4 Easy Hamburger Buns
• 2-3 tbsp (45 g) salted butter, melted
• 1 package (280-330 g) of salted plantain chips (long ones are best, but round ones will work too)

Preparation:

1. In a large bowl, combine ground pork, parsley, salt, garlic, 1/4 cup barbecue sauce, and black pepper. Mix thoroughly, then divide into 4 balls and let rest at room temperature for 1 hour.
2. Place the pineapple rings in a single layer in a shallow dish, then top each ring with 4 onion slices. Spread the remaining 1/4 cup barbecue sauce over the rings. Pour beer into the dish to no higher than the pineapples. Let sit at room temperature for 1 hour.
3. Preheat an outdoor grill, using direct and indirect heat. Form the meatballs into patties slightly larger than the buns. Place them over direct heat and cook on one side for 6-8 minutes. Flip them over indirect heat and cook until the internal temperature reaches 150°F (68°C). Remove from the grill, cover the patties loosely with aluminum foil, and let them rest for 5 minutes.
4. Meanwhile, shake off any excess marinade from the pineapple and onion. Grill the pineapple rings on one side until they are crispy and release easily from the grill; then grill on the other side until they are crispy. In a grill pan, grill the onion until soft and crispy, about 15 minutes. Let rest for 5 minutes.
5. Brush the outside of the buns with butter and place them on the grill, butter side down. Cook until golden brown but still shiny, 1-2 minutes. Assemble the burgers, starting with the bottom half of the bun, then top with the patty, pineapple ring, onion, and a handful of plantain chips, and top with the top half of the bun.