This is definitely being made here SOON 
Luau Pork Burgers with Grilled Pineapple and Sweet Peppers
GLAZE
3/4 cup packed dark brown sugar
1/4 cup plus 2 TB. soy sauce
3 TB. ketchup
1 1/2 TB. sherry vinegar
1 1/2 tsp. crushed black or Szechwan peppercorns
1 1/2 tsp. aniseed
1 1/2 tsp. kosher salt
2 lbs. ground pork
6 slices pineapple
3 bell peppers cut into 1/3" strips
6 hamburger buns, split
1. In a saucepan whisk the glaze ingredients. Bring to a simmer of medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove from the heat
and let cool. Pour 1/4 cup plus 2 TB. of the glaze into a large bowl and pour 1/4 cup into a medium bowl. Reserve the remaining glaze in the saucepan.
2. To the large bowl with the glaze add the pork and mix. Gently form six patties. Refrigerate the patties until ready to grill.
3. Prepare the grill for direct cooking over medium-high heat and preheat a perforated grill pan.
4. To the medium bowl with the 1/4 cup glaze add the pineapple and bell peppers and turn to coat evenly.
5. Spread the pineapple and bell peppers in a single layer on the grill pan and place the patties on the cooking grates. Grill over direct medium-high heat,
with the lid closed, until the pineapple and bell peppers are tender and the patties are cooked to medium doneness (160F), 8 to 10 minutes, turning the
patties once and the pineapple and bell peppers occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns and generously brush the
patties with the remaining glaze in the saucepan.
Source: Weber's Big Book of Burgers-Jamie Purviance-2007
Luau Pork Burgers with Grilled Pineapple and Sweet Peppers
GLAZE
3/4 cup packed dark brown sugar
1/4 cup plus 2 TB. soy sauce
3 TB. ketchup
1 1/2 TB. sherry vinegar
1 1/2 tsp. crushed black or Szechwan peppercorns
1 1/2 tsp. aniseed
1 1/2 tsp. kosher salt
2 lbs. ground pork
6 slices pineapple
3 bell peppers cut into 1/3" strips
6 hamburger buns, split
1. In a saucepan whisk the glaze ingredients. Bring to a simmer of medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove from the heat
and let cool. Pour 1/4 cup plus 2 TB. of the glaze into a large bowl and pour 1/4 cup into a medium bowl. Reserve the remaining glaze in the saucepan.
2. To the large bowl with the glaze add the pork and mix. Gently form six patties. Refrigerate the patties until ready to grill.
3. Prepare the grill for direct cooking over medium-high heat and preheat a perforated grill pan.
4. To the medium bowl with the 1/4 cup glaze add the pineapple and bell peppers and turn to coat evenly.
5. Spread the pineapple and bell peppers in a single layer on the grill pan and place the patties on the cooking grates. Grill over direct medium-high heat,
with the lid closed, until the pineapple and bell peppers are tender and the patties are cooked to medium doneness (160F), 8 to 10 minutes, turning the
patties once and the pineapple and bell peppers occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns and generously brush the
patties with the remaining glaze in the saucepan.
Source: Weber's Big Book of Burgers-Jamie Purviance-2007
