RECIPES: Recipe Details

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Poi Boi Kalua Cowburger

This burger is inspired by my upcoming honeymoon to Hawaii, and an article I had read about kalua pig and poi, two very traditional Hawaiian foods. I think the simplicity of the flavors work together to create this magical taste on a bun, using the poi as a condiment instead of a side dish. The pig, in this case, is subbed for ground chuck, a fattier meat, and given some "piggishness" by a touch of ground pork. Using the challah, a very sweet and eggy bread, instead of a bun emphasizes the natural raw sugar in the dish, and is reminiscent of Hawaiian sweet rolls.

Ingredients 

6 canned pineapple rings
4 sm. Taro roots, peeled
1 tbsp. Raw or turbinado sugar
For burger:
1 1/2 # 80% ground chuck
1/2# ground pork
1 c. finely diced yellow onion
4 tbsp. Raw or turbinado sugar
4 tbsp. kosher salt
4 tsp. Liquid smoke
4 tsp. Pineapple juice
½ tsp. Angostura bitters
For poi:
½ c. mayonnaise
¼ c. pineapple juice
½ tbsp. coarse sea salt
1 tsp. Fresh ground black pepper
1/8 tsp. Fresh ground nutmeg
2 dashes Angostura bitters
1 tsp. Raw sugar vegetable oil to brush grill
12 - ¾” thick slices challah bread
4 tbsp.unsalted butter, room temperature

Instructions 

Prepare charcoal grill for medium high heat, with a cooler area (medium) on one side of grate. Drain pineapple rings, reserving juice in separate bowl; set aside rings on paper towel-lined plate and cover. Place taro roots on small sheet of aluminum foil. Sprinkle with 1 tbsp. raw sugar. Wrap foil around roots to form pouch. Place on grill grate over medium heat. Cover and roast for 1 ½ hours. While taro is roasting, in large bowl mix together ground chuck, ground pork, onion, 4 tbsp. Raw sugar, kosher salt, liquid smoke, 4 tsp. Reserved Pineapple juice, and ½ tsp. Bitters, handling meat only enough to incorporate ingredients. Cover with plastic wrap and refrigerate to marinate until taro is done. After 1 ½ hours, pull taro from grill. Place into bowl of food processor along with mayonnaise, ¼ c. reserved pineapple juice, Sea salt, ground pepper, nutmeg, 2 dashes bitters, and 1 tsp. raw sugar. Process until smooth. Set aside finished poi in a covered bowl. Brush grill grates over high heat with vegetable oil to form nonstick surface. Form marinated meat into 6 equal patties. Grill over med. High heat for 5 minutes on first side. Flip and move patties to medium heat; close grill lid and let cook undisturbed for 8 minutes longer for medium well doneness. Remove burgers to a platter to rest. Place reserved pineapple rings on medium heat grill. Grill about 1-2 minutes on each side to develop grill marks and some browning. Set aside on platter. Brush both sides of challah slices with soft butter. Grill each slice over med. High about 1 minute on each side to toast lightly. To assemble burgers, place 1 pineapple ring on slice of challah, top with 1 patty, and top patty with generous spoonful of poi. Finish with another slice of challah.

Comments 

Aloha, and enjoy!