A dog friendly spaghetti inspired by Lady & The Tramp featuring ground chuck and ground pork with a mouthwatering sauce. You can use regular pasta or raise the healthy bar using supergreens pasta. Kirby and Kenzie give it 4 paws up so I know your dog will too.Read More
Americans will be celebrating Independence Day this Wednesday. This holiday, more commonly called the 4th of July, is an annual celebration of our country's independence from Great Britain who is now one of our greatest allies. A main staple of this celebration includes cookouts with family and friends. Today many people include their dogs in the festivities.
Hawaii, our 50th state, is the only state to experience warfare on American soil when Japan attacked Pearl Harbor in 1941. The final count of American soldiers who died while serving our country numbered 1,987.
I wanted to come up with some sort of patriotic meal for the Fourth of July that was safe for Kirby so when I knew Hawaiian Burgers would be a great choice. We make ours with pineapple slices on top of the burger and of course, served on a bun. I decided to put the pineapple inside the burger. I cut way back on the barbeque sauce and added an egg to help bind the meat. The patty just looked so naked sitting there without a bun so I decided to whip up a quick, healthy sauce with the extra crushed pineapple.
Cook Time: 30 minutes
Nutrition facts: 140 Calories each, 31 Calories from fat each Total fat: 3.4g or 5% (1.1g saturated fat, 0.0g trans fat)
- 1 lb ground pork
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground egg shell
- 1/2 cup crushed pineapple, fresh or canned
- 1 tablespoon plain barbecue sauce (no onions)
- 1 large egg
- Using your hands mix all of the ingredients together in a bowl until just combined. Don't knead too much or the burgers will be tough.
- Stovetop: Form patties and place in frypan. Cook over medium low heat, flipping halfway through until completely cooked. Remove and let them rest 5 minutes.
- Oven: Gently press equal amounts in a muffin tin, with a slight indentation in the middle (the burgers will contract as they cook, the indentation helps keep the burgers from bulging in the middle too much). Bake at 350 degrees for 25 - 30 minutes.
- Grill: Form patties separated with wax paper and store them for a few hours in the refrigerator before grilling. This will firm them up. Cover and cook on medium heat for 5-7 minutes. Flip the burgers and cook for another 5 to 7 minutes, until cooked through. Remove and let them rest 5 minutes.
- 3 to 4 tablespoons plain greek yogurt
- 2 to 3 tablespoons crushed pineapple, fresh or canned
- 1 tablespoon pineapple juice
- Place yogurt in a small bowl and stir in crushed pineapple and juice.
- Mix with spoon and ladle onto plate or over patty.
Kirby says mmmm, aloha! And then he licked the plate clean.