24 1.25 oz. Flaked Wheat Dinner Rolls 2 oz honey 2 oz water Toasted sesame seeds (bun topping) Mini Burgers: 2 lbs lean ground pork 8 oz crushed pineapple ¼ small cabbage (chopped) 2 tablespoons garlic 1 oz soy sauce 1 ½ tablespoons salt ½ tablespoon pepper ¼ cup pretzel/bread crumbs Cabbage Topping: ¾ small cabbage (shredded) 5 oz crushed pineapple 1 teaspoon garlic (minced) ¼ teaspoon salt 1 tablespoon vegetable oil Dressing: 6 oz mayonnaise 1 oz soy sauce 11 oz crushed pineapple
Take out frozen rolls and arrange them on a parchment lined sheet pan. Cover with plastic wrap and let thaw for about 1 hr.
In a large mixing bowl, make burgers by combining all burger ingredients until well incorporated. Portion out to about 1 ½ oz meatballs then smash into mini patties. Place patties on a parchment lined sheet pan and bake @350°F for 8 minutes.
Once rolls are thawed let proof covered until doubled in size.
To make cabbage, in a heated pan with oil combine all cabbage topping ingredients. This is a quick cook to brighten cabbage and slightly soften, maybe 1 minute.
In a small mixing bowl combine mayo and 1 oz soy sauce to make the dressing. Transfer to squeeze bottle.
In a small mixing bowl combine 2 oz honey and 2 oz water until honey is dissolved to make honey wash.
When rolls are proofed (doubled in size) brush well with honey wash, top with sesame seeds and bake for 14 minutes @375°F. Let cool then slice about ½ inch from the bottom with a serrated knife.
Finish off burgers in a pan, grill or Panini press to re-warm and melt cheese.
Build burger as such: bottom bun, soy mayo, Pineapple, burger (1 or 2), cabbage, soy mayo, top bun.