Teriyaki Sliders

In a mini chopper, combine mushrooms, scallions and fresh ginger (if using the stuff in a jar, don’t add it yet). Pulse until finely chopped. Transfer to a medium-sized bowl and add pork, stir-fry sauce and bread crumbs (if using jarred ginger, this is the time to add it in). Stir to blend.

Shape mixture into 12 equal-sized patties, a scant 1/4 cup for each. Place patties on grill and cook until an instant-read thermometer registers 160° when inserted into the center of the burgers. Also grill pineapple slices. Put 1/4 of a slice of provolone on each patty just before they are done to melt the cheese.

To build the sliders, place 1/2 ring of pineapple on a dinner roll, followed by a patty, about 1 teaspoon teriyaki barbecue sauce, and a few additional diced scallions. Spread a little mayo on the lid of the slider.