Teriyaki Edamame Burgers With Grilled Pineapple Food

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.

TERIYAKI EDAMAME BURGERS WITH GRILLED PINEAPPLE

Steps:

• Preheat oven to 350°F.
• Pulse the edamame in a food processor until it's coarsely chopped. Transfer the edamame to to a large bowl. Stir in the rice, sesame seeds, soy sauce, garlic, and ginger. Fold in the egg.
• Line a large baking sheet with parchment paper. Divide the burger mixture onto the baking sheet in 4-6 mounds (4 for bigger burgers, 6 for smaller ones), then press each mound into a patty. Bake the burgers for 15 minutes, then brush with the teriyaki marinade and bake for 10 minutes more.
• While the burgers are baking, heat an indoor grill to Sear (or High if yours doesn't have a Sear setting; a grill pan works too if you don't have an indoor grill). Spray the grates with oil and grill both sides of the pineapple and onions until the pineapple is has grill marks and the onions are crispy. Break the onions into small pieces.
• Toss the coleslaw mix with the vinegar, sesame oil, and salt and pepper to taste.
• Place each burger patty on a bun, then top with grilled pineapple, slaw, and crispy green onions.

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.

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.

GRILLED TERIYAKI BURGERS

Steps:

• Stir together first 4 ingredients.
• Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside.
• Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties.
• Brush with remaining soy sauce mixture.
• Grill over medium-high heat (350°-400°) 4 minutes on each side or until beef is no longer pink.
• Coat cut sides of buns with cooking spray, and grill, cut side down, 2 minutes.
• Spread buns evenly with mayonnaise mixture, and fill with the patties.

GARLIC TERIYAKI EDAMAME

Steps:

• Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

TERIYAKI EDAMAME

Steps:

• Combine teriyaki sauce, sesame oil, rice vinegar and dark brown sugar. Set aside.
• In a skillet bring water to a simmer and add the frozen edamame.
• Stirring often, cook until the edamame is thawed, and almost all of the water evaporated (about 3 minutes).
• Add the teriyaki mixture and bring to a boil.
• Cook over high heat until mixture is thick and syrupy (about 3 minutes).
• Toss with sesame seeds and serve immediately.

CHICKEN TERIYAKI BURGERS WITH GRILLED PINEAPPLE AND RED ONIONS

Steps:

• To make the onions: Place onion slices in a shallow baking dish. In a small saucepan, combine coriander seeds, thyme, wine, oil, and lemon juice; bring to a boil over medium heat. Let cool slightly, then pour mixture over onions. Cover and refrigerate for 2 hours.
• To make the burgers: In a large bowl, combine cubed bread with teriyaki sauce and let rest for 5 minutes. Fold in ground meat. In a small pan, sauté onions, garlic, and parsley in sesame oil for 1 minute. Add to ground meat mixture and combine. Add mustard, egg, salt, pepper, nutmeg, and hot sauce. Mix well. Mold into 4 patties and refrigerate, covered, for 1 hour.
• To make the pineapple: Place pineapple slices on paper towels to drain. Remove and sprinkle with pink peppercorns and salt. Spray lightly with oil. Set aside.
• Spray burgers lightly with oil and place in center of cooking grate. Grill 6 to 8 minutes until well done and internal temperature registers 180ºF/82ºC, turning once halfway through grilling time. Place onions on grill for 4 to 6 minutes, turning once halfway through grilling time, and grill pineapple for 1 to 2 minutes, turning once halfway through grilling time. Place burgers on grilled buns; top with pineapple and onion.