Pineapple Teriyaki Burgers Food

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.

PINEAPPLE TERIYAKI BURGERS

Steps:

• Make Carrot Pickle: In a bowl combine cucumber, carrot, radish, rice vinegar, sugar, and ⅛ teaspoon salt. Cover and chill until ready to serve.
• In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add scallions; cook 1 to 2 minutes or just until scallions have wilted. Remove from heat.
• In a bowl combine the next six ingredients (through crushed red pepper). Reserve 1 tablespoon to use on pineapple.
• In a large food processor combine mushroom mixture, panko, rice, walnuts, flaxseed meal, and the remaining soy sauce mixture. Cover and pulse until chunky but not pureed. Season with salt and black pepper. Shape into six patties, pressing firmly. Chill at least 20 minutes.
• Brush pineapple slices with the reserved 1 tablespoon soy sauce mixture. Grill pineapple and burgers, covered, over medium 8 minutes, turning once.
• Place each burger on a lettuce leaf. Top with grilled pineapple and Carrot Pickle.

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.

TERIYAKI BURGERS

Steps:

• In a large mixing bowl, combine the breadcrumbs, onion, water, sugar, soy sauce, garlic, and ginger. Add ground beef and mix together well.
• Shape mixture into 6 patties.
• Grill burgers to your desired degree of doneness.
• Serve on toasted buns topped with cucumbers and lettuce.

PINEAPPLE-TERIYAKI CHICKEN BURGERS

Steps:

• Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
• Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
• Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if 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.