RECIPES: Recipe Details
Hawaiian Pineapple Patties with Habanera Cheddar
Enjoy this mixture of fruity and tangy flavors. Just watch out for the kick of the habaneras!
1 slice whole wheat bread
2 lbs. ground chuck
1/3 c. + 1 T. teriyaki sauce, separated
1/3 c. + 1T. Soy sauce, separated
1 tsp grated ginger, separated
1 T. olive oil
1/3 c. chopped onion
Â¼ c. finely diced pineapple
Â¼ c. apple cider vinegar
Â¼ c. ketchup
Â¼ c. brown sugar
2 tsp. cornstarch
6 slices fresh pineapple about Â¼â€Â thick
6 oz. Habanera cheddar cheese, sliced into 12 slices
6 whole wheat Kaiser rolls, split
6 Green leaf lettuce leaves, ribs removed
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high heat. Place the whole wheat bread in a food chopper or food processor and pulse until bread becomes crumbs. Measure Â½ cup of crumbs and set aside. Place ground chuck, 1/3 c. teriyaki, 1/3 c. soy sauce, Â½ tsp. ginger and Â½ c. bread crumbs in a large bowl. Mix thoroughly but gently. Form into 6 patties. Chill for about 1 hour. Meanwhile begin making sauce. Heat the olive oil in a small saucepan on the grill over medium-high heat. Add onions and cook, stirring, until softened, about 1 minute. Add reserved Â½ tsp. ginger and cook, stirring, for about 30 seconds more. Add pineapple, vinegar, ketchup, and brown sugar. Simmer the sauce, whisking, for about 2 minutes. Whisk together the reserved 1 T. soy sauce and 1 T. teriyaki sauce with the cornstarch. Add cornstarch mixture to the sauce mixture. Cook, whisking constantly until thick, about 2 minutes more. Remove from heat and set aside. When ready to cook burgers, brush the hot grill grate liberally with vegetable oil. Arrange burger on the grill grate, cover, and cook, turning once, until preferred doneness, about 4-5 minutes on each side. Place pineapple slices on grate and grill until browned and sizzling, about 5 minutes on each side. After flipping the burgers, lay 2 slices of the habanera cheese on each burger, cover and finish cooking. While cheese is melting, toast the tops and bottoms of the buns, inside face down on the grill. When patties are cooked to preferred doneness, the cheese is melted, the buns are lightly toasted and the pineapple slices have nice brown grill marks, pull everything off the grill and begin building your burgers from the bottom up. For each burger, lay one piece of green leaf lettuce on the bottom half of the bun, followed by one slice of the grilled pineapple then the cheese covered patty. Spread about 1T. of the Sweet and Sour sauce on the bun top and place gently on the burger. Say a prayer of thanks and enjoy!
Personal Note: This particular recipe inspired quite the heated debate in our home over whether it works best with beef or turkey. After much deliberation and "secret" voting, we remained at an impass. So, if this recipe looks familiar, it's because I decided to enter both versions with the appropriate adjustments for the type of meat used. Hopefully, you'll have better luck judging than we did!