I love when a burger is more than just ‘a burger’. Sometimes you want something with a little more flare to help you celebrate the beloved grilling season. Unfortunately, our apartment building does not allow barbequing on the balcony (although, with all of Andrew’s plants, I’m not sure where we would put it!!) However, we received this lovely grill pan from my sister last year and it has helped us cope until we are able to finance a yard.
We halved the recipe below as found on Skinnytaste and from it made 3 burgers. I regret halving the sauce though…because you can never have enough sauce. Try not to slice the pineapple too thick or it could overwhelm the burger. The red onion and cilantro were not originally listed, but I love red onion and pineapple together…and it was very tasty!
Pineapple Teriyaki Sauce
½ tablespoon cornstarch
¼ cup cold water
¼ cup low sodium soy sauce
½ pineapple juice
3 tablespoons brown sugar
½ teaspoon finely grated fresh ginger
1 small garlic clove, finely minced
2 lbs lean ground beef (we used half extra lean ground beef, half ground chicken)
½ cup grated carrot
2-3 scallions, roughly chopped
1 teaspoon finely grated fresh ginger
1 tablespoon low sodium soy sauce
1 teaspoon siracha sauce (we used a dash of chili flakes!)
slices fresh pineapple (1 slice per burger)
whole wheat burger buns (1 bun per burger)
¼ cup diced red onion
Small handful of cilantro leaves, chopped
Pineapple Teriyaki Sauce
- Combine cornstarch with water until dissolved. Set aside
- Combine soy sauce, pineapple juice, brown sugar, ginger, and garlic in a small sauce pan. Bring to a boil and simmer over medium low heat for about 15-18 minutes, until reduced by about half.
- Add the cornstarch mixture and simmer for about 2 minutes – the sauce will thicken.
- Remove from heat and set aside. This will be drizzled on your finished burger
- Combine ground meat, carrots, scallions, ginger, soy sauce and hot sauce. Hand mix the ingredients, careful not to over mix. Form into equal sized patties of desired size.
- Preheat your grill/grill pan. Brush with oil to prevent major stickage.
- Place the patties on the grill, flipping just once after 5-7 minutes. You should see some good colour on the meat. Cook for another 5-7 minutes or until cooked through.
- Depending on your grill surface size, grill the pineapple slices for about 2-3 minutes per side while the burgers are cooking/after removing the cooked burgers from the heat. Grill marks aren’t just pretty, they’re delicious.
- Place lettuce on the bottom bun. Add patty. Drizzle desired amount of sauce directly on top of burger. Top with slice of pineapple, red onion, and cilantro. Dig in.