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■ Ground pork patties

■ Grilled sliced pineapple

■ Roasted red pepper strips

■ Pickled ginger

■ provolone cheese slices

■ Bread & Butter pickle slices

■ Barbeque sauce


For the pickled ginger: Peel one large piece (8 ounces) ginger root. Slice thinly, using a mandoline for even slices. Bring to a boil ½ cup vinegar, 6 tablespoons sugar, 2 tablespoons water and ½ teaspoon salt. Pour over the ginger, submerging in the liquid. Cover tightly and refrigerate for at least 2 hours or up to 48.

For the roasted red pepper: Over open flame or under broiler, heat red pepper until skin blisters. Remove from heat and wrap tightly in foil for 20 minutes to soften the outer skin. Remove stem end, peel and discard seeds. Slice into thin strips.

For the grilled pineapple: Peel, slice and core 1 pineapple, yielding 10-12 slices, depending on size. Place slices on hot grill for 60-90 seconds, until grill marks are dark and the slices are easy to flip. Grill an additional 60 seconds. Remove and set aside.

To build your burger: Grill the pork until no pick remains, then top with a slice of cheese to melt while you toast both halves of a bun. Spread barbecue sauce on bottom bun. Top with a slice of pineapple, the red pepper strips and the cheese-topped burger. Add drained ginger strips and pickle slices. Top with the remaining half of bun.