Mortons Luau Burgers Food

SUNNY'S MAUI LUAU BURGER

Steps:

• In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour.
• In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour.
• Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook's Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes.
• Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes.
• Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun.

MORTON®'S LUAU BURGERS

Steps:

• Mix ground beef with onion, 1/2 teaspoon Morton® Coarse Kosher Salt, pepper and three tablespoons sweet-and-sour sauce. Shape mixture into 4 patties; set aside. In small bowl, combine remaining sweet-and-sour sauce with hot mustard; set aside. Pour water into a 9-1/2x10-3/4x1-inch baking pan. Sprinkle Morton® Coarse Kosher Salt over water to form a solid layer of salt. Place patties on moistened salt.
• Bake at 350 degrees F until desired doneness (about 25 minutes for well done, internal temperature of 160 degrees F). Do not turn patties. Transfer burgers to plate and keep warm. Discard salt bed. In skillet, saute pineapple slices and green peppers in reserved tablespoon of pineapple juice. Stir in sweet-and-sour sauce/mustard mixture; cook until pineapples and peppers are hot. Place one pineapple slice on bottom half of bun, then burger. Top with peppers/sweet and sour sauce mixture. Cover with top half of bun; serve.