1 Poundof ground pork (93% lean is ok, but higher fat is better.)
1 Poundof thick sliced bacon
1 bottle of your favorite teriyaki sauce. (At least 10 oz)
1 Cup mayo
1/4 Cup spicy garlic chili sauce
6 slices of monterey jack cheese
1 can sliced pineapple, drained, reserving 1/2 of the juice
1 bunch cilantro, de-stemmed, and rough chopped
1 bag of pre-cut slaw mix (shredded green, red cabbage and carrots)
1 large tomato, sliced into 6 slices
1/2 Cup canola oil
1 Tablespoon olive oil
2/3 Cup apple cider vinegar
1 Tablespoon sugar
4 Tablespoon fine ground pepper
3 Tablespoon salt
1 Tablespoon ground coriander
2 Tablespoon chopped chives
1 maui onion
2 Tablespoon butter
1/4 Cup dark colored soda
6 pack of white buns
2 baking sheets, 1 lined with parchment paper, the other with heavy duty foil
1 bottle oil spray
1 saute pan
2 small mixing bowls, 1 medium and 1 large mixing bowl
Instructions
1. Preheat oven to 350 F. Tray bacon on sheet tray with parchment, bake until crispy, about 15 minutes, divide in half, leaving half on sheet tray. Use a paper towel to mop up some of the bacon grease. Take 2 Tablespoon of teriyaki sauce and brush over bacon on tray. Place back in oven. Turn oven off. Chop remaining bacon. Set aside.
2. Slice maui onion in 1/3 inch rings, place in saute pan with butter. Saute until translucent, add soda, 1/2 Tablespoon salt and pepper. Turn down heart, and cover. Cook for 20 minutes with lid half off to caramelize.
3. In large bowl, gently fold together chicken, pork, chopped bacon, chives, coriander, 1 Tablespoon salt and pepper, olive oil, 1 Tablespoon of teriyaki sauce. Divide into 6 portions, form into patties about 5/8 inch thick.
Put on heavy foil lined sheet tray after spraying with oil. Place in refrigerator for 5 minutes to firm up. Take bacon out of oven, set aside.
4. In small mixing bowl, whisk canola oil, vinegar, 1 Tablespoon of reserved pineapple juice, sugar and remaining pepper. Refrigerate. In medium bowl, combine slaw mix with cilantro, refrigerate.
5. In second small bowl, whisk mayo, chili sauce, and 1/2 Cup teriyaki sauce. Set aside.
6. Pre heat grill on med-high heat. spray pineapple slices with oil spray, grill 3 minutes on each side. Remove, let cool, dice into 1/4 inch cubes. Toss with slaw mix, mix with vinaigrette, set aside.
7. Take sheet tray to grill, slide the entire piece of foil with patties onto grill. Cook 4 min on each side. Oil spray the tops before turning. Toast buns. Place 1 piece of cheese on each patty after turning. Sprinkle remaining salt on cheese.
8. Assembly- Bottom bun, pineapple slaw, tomato slice, patty, caramelized onions, candied bacon, teri mayo sauce, top bun. YUMMY!
