1. Preheat grill.

2. Prepare the slaw. In a large bowl, combine coleslaw mix, pineapple, vinegar, sesame oil, and salt. Toss well to combine. Set aside.

3. In a separate bowl, mix ground pork, 3 Tbsp. of the sweet-and-sour sauce, bell pepper, scallions, ginger, soy sauce, and garlic until evenly blended. Form the mixture into 4 patties (about 4 inches in diameter and 3/4 inch thick). These patties will seem soft but will firm up on the grill.

4. Grease hot grill with cooking spray. Place burgers on the grill and cook undisturbed for 6 to 7 minutes until well marked. Spray the tops of the burgers with cooking spray and turn. Cook for an additional 5 to 6 minutes until cooked through. If desired, toast the buns. Grill them on the inside for about 1 minute.

5. Assemble the burgers. Spread 1/2 Tbsp. of the remaining sweet-and-sour sauce on the bottom half of each bun. Top with a burger, followed by about 1/2 cup slaw, then the top bun. Serve.

Source: Hannaford fresh Magazine, July - August 2015