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  • Texas Luau Burger

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  • 1 pound ground chuck
    4 King's Hawaiian hamburger buns, or regular hamburger buns
    Teriyaki-barbecue sauce (1 cup teriyaki sauce mixed with 1 cup barbecue sauce)
    8 slices thick-cut, hickory-smoked bacon
    4 pineapple slices
    4 jalapenos, halved, stemmed and seeded
    4 slices goat cheddar cheese, or other cheddar cheese
    Manoa or butter lettuce, for garnish (optional)
    Maui or Vidalia onion slices, for garnish (optional)
    Heat grill. Gently form the ground chuck into 4 (3/4-inch-thick) burger patties; each patty should be about 4 inches in diameter. Chill burgers on a waxed paper-lined plate, covered, until ready to grill.
    Grill the buns, cut sides-down, until grill marks appear, for 30 seconds to a minute. Brush cut sides of buns with the teriyaki-barbecue sauce and remove from grill.
    Place patties with the bacon, pineapple slices and jalapenos onto grill, brushing them with teriyaki-barbecue sauce. When each is done on 1 side (timing will vary depending on item; burgers will be ready after about 5 minutes), flip over and continue cooking, brushing other side with teriyaki-barbecue sauce.
    Place a slice of grilled pineapple on top of each patty, while still on grill. Top each pineapple slice with 2 slices of jalapeno. Brush with additional teriyaki-barbecue sauce. Place a slice of the goat cheddar cheese on each patty. Close grill and continue to cook just until cheese melts, for 1 to 2 minutes.
    Serve burgers in toasted buns, each topped with 2 slices of crisp bacon, garnishing if desired with the lettuce and onion; offer additional teriyaki-barbecue sauce on the side.
    Makes 4 servings.
    — Recipe from Richard Amiel, Santa Cruz, Calif.
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