Pineapple Hawaiian Teriyaki Burgers Food

HAWAIIAN BURGER

Steps:

• Preheat the oven to 200 degrees F.
• Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
• Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
• Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.

TERIYAKI BURGERS WITH PINEAPPLE

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear., Grill or boil pineapple rings until lightly browned. Place burgers on roll bottoms. Top with pineapple and roll tops.

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half.
• Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (

ALOHA BURGERS

Steps:

• Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple slices; toss to coat and set aside. , Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. , Remove burger patties from marinade; discard marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. , Remove pineapple slices from marinade; discard marinade. Place pineapple on grill or under broiler to heat through. Layer bottom buns with lettuce and onion. Top with burgers, cheese, pineapple and bacon. Replace tops.

HAWAIIAN TERIYAKI BURGERS WITH GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill or a grill pan rubbed with a little oil.
• In a large mixing bowl, combine ground beef, panko, teriyaki sauce, and a pinch of salt and pepper until thoroughly mixed. Divide meat into four, large and round equal portions to make the patties. Flatten to the approximate size of your burger buns. Press your thumb into the center of each patty, forming an indent, to allow for even cooking.
• Place burger patties on the grill surface. Cook one side for about 4-5 minutes. Flip and cook the other side for about 3-4 minutes for a medium rare patty. For a medium patty, cook 5-6 minutes one side, and 4-5 minutes on the other. Add provolone cheese on top and cook for another minute, until melted. Remove from heat and rest the patties for about 5 minutes.
• While burgers are resting, place pineapple slices and red onion rounds on the grill. Cook 2-3 minutes per side until charred. Remove from heat.
• Optional: toast the buns on the grill for 2 minutes, face down, until slightly golden. Remove from heat and spread a little teriyaki sauce on each bun.
• Assemble the burgers, layering as follows: Bottom bun, butter lettuce, provolone burger patties, red onion rounds, pineapple slices, drizzle of teriyaki sauce, and top bun. Serve immediately.

HAWAIIAN BURGERS

Steps:

• For the sauce: Stir together the mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside.
• For the burgers: Set a grill pan over medium-high heat (you can also use a skillet).
• Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes.
• Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
• Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute.
• Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping.

PINEAPPLE TERIYAKI BURGERS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spray a broiling rack with cooking spray.
• Place pineapple slices on a baking sheet and broil just until lightly browned, about 1 minute per side. Set the pineapple slices aside.
• Thoroughly mix ground beef, bread crumbs, water chestnuts, teriyaki sauce, egg, minced ginger, Asian seasoning blend, onion powder, and garlic powder in a bowl; divide in half and form 2 large patties. Place the patties onto the prepared broiling rack.
• Broil patties until burgers are browned and no longer pink inside, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the middle of a burger should read at least 160 degrees F (70 degrees C).
• Place half the lettuce onto the bottom half of each bun; top with a burger and a slice of pineapple. Place bun tops on sandwiches and serve.

HAWAIIAN TERIYAKI BURGERS

Steps:

• Mix all ingredients.
• Form into patties.
• Grill or fry for around 15 min or until done to your likeness.

RED ROBIN TERIYAKI AND PINEAPPLE BURGER

Steps:

• Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.
• Marinate pineapple ring in bowl #2 of teriyaki sauce for 30 minutes.
• Remove burger patty and grill on high heat to desired doneness.
• Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
• Grill pineapple ring on medium heat for 1 minute on each side.
• Spread mayo on both halves of the bun.
• On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).
• On top of burger patty, stack the pineapple ring and shredded lettuce.
• Put the two together and you've got a signature Red Robin burger; one that's both sweet, salty and hearty.

TERIYAKI BURGERS WITH GRILLED PINEAPPLE

Steps:

• Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
• In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.
• Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
• Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.

VEGAN TERIYAKI BURGERS

Steps:

• MAKE THE BEET PUREE: First, make your beet puree by dumping the whole can (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 cup from this mixture and set it aside to use in your burger.
• SAUTE THE VEGGIES: Next, melt the refined coconut oil in a large deep saute pan on medium heat. Add the minced red onion, garlic, and ginger and stir to coat. Then, add the bouillon powder and black pepper and stir again to make sure everything is coated. Saute for 3-5 minutes until the mixture is nice and fragrant.
• REHYDRATE THE TVP: Then, turn the heat to low and add the TVP, 1 cup of the beet puree, teriyaki sauce, soy sauce and scallions. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.
• ADD THE GLUTEN: Remove the pan from heat and transfer the mixture to a large mixing bowl. Then, stir in your vital wheat gluten, + allow the mixture to cool down for about 10 minutes. . When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2 minutes. This will activate the gluten and make the burgers super meaty!
• FORM THE BURGERS: Measure out 1/2 cup of the mixture and use clean, dry hands to form your patties. Start by rolling the mixture into a ball and squeezing tightly to make sure the mixture is as compact as possible. Then, gently flatten your burger ball into a patty and finish by fixing any cracks that form around the edges.
• TO BAKE: Bake these vegan teriyaki burgers on a lightly oiled baking sheet at 400F for 10 minutes, then carefully flip each burger and bake another 10-15 minutes.
• TO PAN FRY: Pan-fry your burgers, 2 at a time, in 1 Tbsp refined coconut oil on medium - medium high heat for 3-4 minutes on each side.
• TO AIR FRY: We have a small basket air fryer, so we air fry them 2 at a time. Lightly spray the air fryer basket with oil (optional) and air fry at 400F for about 15 minutes.
• FINISHING TOUCHES: Make the spicy teriyaki mayo by mixing together all the ingredients in a small bowl until combined. To cook your pineapple slices, pan-fry them in a non-stick pan over medium high heat until lightly browned on each side.
• FOR SERVING: Serve these vegan teriyaki burgers on a bun topped with the pineapple slice, sliced red onion, lettuce, and a slathering of spicy teriyaki mayo next to a big pile of sweet potato fries. Leftovers can be stored in the fridge for a week or the freezer for up to 8 weeks.

ISLANDS HAWAIIAN TERIYAKI BURGERS

Steps:

• Preheat grill to medium-high heat.
• Tear off a sheet of Reynolds Wrap Non-Stick Foil long enough to cover entire grill grate. Make drainage holes in the non-stick foil with a grilling fork; set aside.
• Combine terriyaki sauce, Worcestershire sauce, ground beef, and salt and pepper in a large bowl until well blended.
• Shape beef mixture into 8 burgers, 4 inches round and 1/2-inch thick.
• Place foil sheet with holes on grill grate with non-stick (dull) side facing up. Immediately place burgers and pineapple rings on foil.
• Grill burgers and pineapple uncovered 5 minutes; turn. Brush burgers with remaining terriyaki sauce; grill 5 minutes.
• Remove pineapple rings from foil. Turn burgers; brush with terriyaki sauce. Grill 3 minutes longer or until burgers are done.
• Lightly toast hamburger buns on grill. Top burgers with 1 slice cheese before removing from grill.
• Spread buns with mayonnaise and add lettuce, onion and tomato.
• Place burgers on buns; top with grilled pineapple rings.
• Serve with additional teriyaki sauce, as desired.

PINEAPPLE BURGERS

Steps:

• Divide meat into 4 equal patties.
• Drain pineapple.
• Put 1-1/2 slices on each of two patties.
• Put remaining patties on top of pineapple-meat patties and seal edges (You now have two meat patties with pineapples inside).
• Broil patties to desired doneness.
• SAUCE: Put ketchup, brown sugar,and mustard into saucepan, heat over low heat until bubbly,stirring so sugar does not stick.
• Remove burgers when done, and pour sauce over burgers.
• Serve with dinner roll, or rice.

TERIYAKI BURGER

Steps:

• Mix together the ground beef and diced onions in a mixing bowl. Set aside.
• Make the teriyaki sauce next. In a small pot, combine the sugar, soy sauce, water, garlic, and ginger. Warm over medium-low heat for 5 minutes until all the sugar is dissolved and the ginger and garlic has flavored the sauce. Remove from heat and let cool. Strain out the ginger and garlic.
• Mix half of the teriyaki sauce mixture into the ground beef mixture. Form into four patties.
• Pan fry or grill each patty for a few minutes on each side until nice and browned. Brush each side of the patty with the remaining teriyaki sauce while cooking.
• Place a slice of cheese on the patty and let warm/melt for 30 seconds.
• Slide the patties onto toasted buns. Add onions, tomatoes, and lettuce (optional). Eat hot and enjoy!

PINEAPPLE TERIYAKI BURGERS

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

SPICY TERIYAKI BURGER WITH GRILLED PINEAPPLE

Steps:

• Prepare the teriyaki sauce by combining water, soy sauce, honey, mirin, brown sugar, cornstarch and sriracha.
• Bring the sauce ingredients to a boil in a saucepan over medium-high heat. Stir or whisk the sauce until it thickens.
• Season the burger patties generously with salt, pepper and garlic powder.
• Gently place the burger patties on a grill or cast iron skillet.
• Allow the burger to sear for about 2 minutes before flipping them over and searing the other side for another minute (or longer if you prefer your burgers well done).
• Baste each side of the burger with the teriyaki sauce while it is still on the grill/skillet. When the burger patties are cooked, set them aside.
• Set the pineapple rings on the grill or skillet. Grill for 1 minute per side.