1 can (8 ounces) water chestnuts, drained and chopped
1 egg, lightly beaten
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon ground ginger
2 pounds ground pork
1 can (8 ounces) crushed pineapple, drained
2/3 cup ketchup
1/4 cup white vinegar
1/4 cup orange marmalade
2 tablespoons prepared mustard
8 hamburger buns, split and toasted
In a large bowl, combine the first nine ingredients. Crumble pork over mixture and mix well. Shape into eight patties. Cover and refrigerate for 1 hour.
Meanwhile, in a saucepan, combine the pineapple, ketchup, vinegar, marmalade and mustard. Cook and stir for 5 minutes or until marmalade is melted. Remove from the heat; set aside.
Grill patties, covered, over medium heat for 4-5 minutes on each side until a thermometer reads 160°. Spoon 1 tablespoon of sauce onto each burger during the last 2 minutes of grilling. Serve on buns with remaining sauce.