The ham and pineapple pizza of burgers! Try this moist pork burger with fresh pineapple chilli chutney when you next fire up the barbecue. Give it a go and let us know what you think?

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pork burger with fresh pineapple chilli chutney

• 500g Ritchies pork mince
• ½ medium red onion, finely diced
• 3 tablespoons fresh coriander, chopped
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil

for the chutney

• 1 medium red onion, peeled and finely sliced
• 1 tablespoon olive oil
• ½ fresh sweet pineapple, peeled and diced
• 2 long red chillies, deseeded and thinly sliced
• 1 tablespoon fresh ginger, peeled and grated
• 3 tablespoons brown sugar
• ¼ cup red wine vinegar
• ¼ cup water
• 1 teaspoon salt

to serve

• 4 burger buns, split and toasted
• 4 tablespoons mayonnaise
• 100g mixed salad leaves, washed

pork burger with fresh pineapple chilli chutney method

First make the easy fresh chutney. In a medium nonreactive stainless steel or enamel frying pan on medium heat, add the olive oil and sliced onion and sauté for about 4 minutes or until soft and just starting to colour. Add the chilli and ginger, cook for another few minutes or until fragrant. Add the red wine vinegar, water, pineapple, brown sugar and salt and cook stirring occasionally until thick and syrupy. Remove from the heat.

In a medium bowl, mix together the pork mince, finely diced red onion and chopped coriander. Season generously with salt and pepper. Using either your clean hands or a large metal spoon mix again until all the ingredients are well combined and the mince is slightly sticky. Form into 4 large burgers. Add the olive oil to a large frying pan on a medium high heat or a barbecue flat plate, cook the burgers on both sides until golden and cooked through, but still juicy (about 5-6 minutes).

Lightly spread the base of the toasted buns with mayonnaise and then the salad leaves, add the burger, a large spoonful of fresh pineapple relish and finally the lid of the bun. Serve with hot chips and plenty of napkins.

Serves 4. Preparation time 20 minutes. Cooking time 25 minutes.