RECIPES: Recipe Details

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241 Burgers

Created by a college student, the number 241 represents the apartment number of the creator when the burger was created. This burger, in typical collegiate fashion, represents the best of using what

Ingredients 

For the burger:
2 lb. ground beef, thawed
1/2 c. soy sauce
1/3 c. Worcestershire sauce
1 T. Tabasco sauce
1-1/2 t. each: black pepper, salt, chili powder
2 t. each: garlic powder, cumin, Italian seasoning (crushed)
1/4 c. pineapple juice (from the can of slices)

For the ketchup:
1/2 c. ketchup
1/4 c. pineapple juice (from the can of slices)
1/2 t. each: black pepper, salt

Also:
1 large can sliced pineapple
6 large bagels, split (onion flavored)
6 slices swiss cheese

Instructions 

Combine all ingredients for the burger and mix by hand to ensure even distribution of all ingredients. Chill and let marinate for one hour.

While beef is marinating:
Combine ingredients for ketchup and stir thoroughly. Set aside.
Toast bagels on the grill on both sides until golden brown. Remove from heat and set aside.

Remove beef from refrigerator/cooler and form into patties, just larger than the size of the bagels. Using the cap of a water bottle, remove a hole from the middle of the burger. Re-use inner circle for another patty. Place patties on hot grill and let stand for five minutes with cover on, or bottom has browned. Flip, cover, and let stand for another five minutes or until patty is cooked through. Remove hole from the middle of cheese slices and place on top of patty so holes line up. Cover the grill and let stand until cheese is melted, then remove from heat.

Coat top half of bagel with pineapple ketchup. Stack burger and one slice of pineapple on bottom half, making sure that center hole all line up. Stack top half on top. Serve immediately.

Comments 

My roommate and I often have Iron Chef competitions for fun in our house. I made this for our pineapple-themed Iron Chef and they were a huge hit. It combines a lot of different flavors into one really enjoyable dish, and the combination of dry spices and sauces in the meat ensures a moist burger. I have made these many times since, with and without the pineapple to great success.