Ingredients

• Fresh baby arugula – 1 1/2 cups. (Packed)
• Honey mustard salad dressing – 1/2 cup. (You can keep some more)
• Large tomatoes – 2 nos. (They should be cut in sixteen 1/4-inch slices)
• Kaiser rolls – 8 nos. (Split)
• Swiss cheese – 8 slices.
• Ground cloves – 1/4 teaspoon.
• Spicy brown mustard – 1 tablespoon.

• Unsweetened crushed pineapple – 1/3 cup.
• Brown sugar (Packed) – 1/3 cup.
• Graham cracker crumbs – 2/3 cup.
• Large eggs – 2 nos.
• Ground pork – 3/4 pound.
• Boneless ham (Fully cooked) – 1 1/2 pounds.
• Pineapple – 3 tablespoons.

Cooking guidelines

Ham should be pulsed in a food processor and you need ensure that it is finely ground.

Cloves, mustard, pineapple, pineapple juice, brown sugar, cracker crumbs, eggs and pork have to be combined. All these ingredients need to be mixed thoroughly.

This mixture should be shaped into eight patties.

A shallow indentation should be made in the center of each patty with the help of your fingertips. The purpose of this indentation is to keep the patties flat while grilling.

The patties must be refrigerated for 60 minutes.

After greasing a rack, burgers need to be grilled covered for 5 to 6 minutes. Heat has to be kept at medium-high.

They should be turned and grilled for another 3 to 4 minutes.

A slice of cheese has to be added to each burger and they should again be grilled covered for 1 or 2 minutes. (You can stop grilling when cheese melts and take them out from heat when a thermometer reads 160 Degree Celsius)

A burger has to be placed on each roll’s bottom half.

Two tomato sliced have to be added and one tablespoon honey mustard dressing must be drizzled in.

Arugula should be divided among rolls in an even manner.

Each burger has to be topped with a few sprigs and top half of roll must be replaced.

You can serve it with extra dressing.