Bell Pepper and Pineapple Burgers

Bell pepper and pineapple burgers have a tropical flavor. If desired, it can be enhanced by adding a little chili pepper. To do this, chop it finely (with or without seeds) and mix with the minced meat. And, of course, such hamburgers need a decent accompaniment, for example, bright cocktails and freshly squeezed juices.

Ingredients

• 800 g minced pork
• 1 red bell pepper
• 4 tbsp. l. vegetable oil for frying
• 1 onion
• 2 bananas
• 0.5 tsp curry powder
• 200 ml heavy cream
• 50-70 ml pineapple juice
• 6 pineapple slices
• 6 rolls
• 6-10 lettuce leaves or iceberg lettuce, or Chinese cabbage
• Salt and freshly ground black pepper

Directions

1. Put the minced meat in a bowl and pepper. Peel the bell peppers and chop finely. Add to the minced meat bowl, stir and shape into 6 patties. Refrigerate before use.
2. Heat 2 tbsp in a saucepan. l. vegetable oil, fry chopped onion, 5 minutes. Add bananas, peeled and diced, and season with curry. Pour in the cream and pineapple juice. Cook over medium heat for 5-6 minutes, stirring constantly. The cream should be thicker.
3. Fry cutlets and pineapple slices with vegetable oil, preferably in a grill pan. Cutlets, salting on both sides, until cooked through, 3-4 minutes each. from each side. Fry pineapple rings over high heat - 1-2 minutes each. from each side. Cut the buns in half and heat a little on the inside in a dry skillet, about 1 minute.
4. Put green salad, cutlet, pineapple circle on the bottom of the first bun, pour over the sauce and cover with the top of the bun. So collect the rest of the burgers. Serve immediately with the remaining sauce.