Good evening everyone! A slight technical glitch caused my recipe from last week to vanish into the ether of the internet. As such, last week’s post…never happened. Instead, you’re getting TWO burgers of summer this week! (Lucky ducks). We’ll get things started by sharing our take on a classic – the Hawaiian Burger.
Depending on the menu you’re looking at or the part of the world you hail from – the phrase “Hawaiian burger” can mean many different things. I knew when I started the burgers of summer series that I wanted to try at least one Hawaiian burger, but I quickly found the market was highly diversified and there was little in the way of consistency when it came to a true Hawaiian burger. Does it have ham? Does it have BBQ sauce? Do you season the pineapple? Grill the pineapple? There was nothing in the way of consensus – so I did the only logical thing. I made my own recipe. Let’s get cooking!
The Recipe: Hula-Hula Burger
This is an Out of the Culinary Original Creation
What You’ll Need:
1 Crackin’ Burger Recipe
1 Can Pineapple Rings (Whole slices)
2 Tablespoons Low Sodium Soy Sauce
1 Teaspoon Sriracha Chile Sauce
½ Teaspoon Garlic Powder
1 Tablespoon Pineapple Juice (From the canned slices)
Begin, as most of our burger recipes have, by preparing the crackin’ burger recipe. Once the patties are formed, open the pineapple rings and season each ring (one per burger) with a pinch of kosher salt.
Preheat your grill to 500 degrees, clean the grates and reduce the temperature to 300 degrees. Turn off one side of the grill and cook only over the side with the burners on. Next, add the pineapple to the grill – placing it directly on the grill grates. (We want the sugars to caramelize slightly, so the pineapple rings need a head start over the burgers). After about two minutes, add the burgers to the grill. Cook the burgers for 4 to 6 minutes per side, or until they’re cooked through. The Pineapple rings should take about 5 minutes per side to nicely caramelize (thus, the head start).
Shortly before you’re ready to remove the burgers, combine the soy sauce, Sriracha, garlic powder and pineapple juice in a small dish. Using a basting brush spread the mixture over the burgers (liberally covering them). Allow the sauce to thicken on the burgers (over the heat, this should only take about 30 to 45 seconds) before flipping the patties and basting again. Repeat this process twice for each side.
Once basted to perfection, transfer the patties to a bakery fresh bun and top with the grilled pineapple ring. Serve and enjoy!
We opted to create a teriyaki style sauce for our burger patties in an attempt to bring out a little heat / spice to balance the pineapple. The soy sauce / sriracha combination did just that. It added a nice element of depth and complexity that balanced the especially sweet (since we caramelized the sugars) pineapple.
This burger provided just the right blending of summer time sweetness with savory seasons – it will certainly hit the spot on any summer day.
That’s all we have for you this evening. I’m back again night with ANOTHER burger recipe. We’ll follow that up with a new dish from Maggie before closing the week with a product review. It’ll be a busy week here - so be sure to stop back each night and see what we’ve got cooking. Until then,