Tag: burgers
Hawaiian Burgers
A Hawaiian Asian fusion of flavorful pork, fresh grilled pineapple and a sweet and spicy mayo!
Asian flavors play a large role in Hawaiian cuisine
Add in pork and fresh pineapple and we immediately think of the islands which is what inspired this particular dish
We were in the mood for grilled burgers but weren’t “feeling” the traditional version so enter in our Hawaiian Burgers!
Let’s start with the meat
We are using 2 pounds of ground pork
Now let’s talk about some Asian flavors
We will need 1 cup of panko (Japanese bread crumbs), 2 eggs whisked, 1/4 cup of Teriyaki sauce, 1 tablespoon of freshly grated ginger, 2 grated garlic cloves, 2 scallions diced, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper
Add these ingredients to the pork
Using your hands, gently fold all of the ingredients together
You can add more panko as needed to bind the mixture
Line a sheet pan with parchment paper that has been sprayed with cooking oil
Using a 1/2 cup measure start dropping the meat out onto the parchment
Repeat until you have used all of the meat
Roll the meat into a ball between your palms then flatten into a patty
Using your thumb make a small indent in each patty
Why do you make a indent in the patty?
This will keep the meat from “doming” into a ball while cooking on the grill
Drizzle each burger with a little more Teriyaki
Cover and refrigerate for 30 minutes before grilling
While the burgers are getting a well deserved rest in the fridge, let’s work on a sauce
We will need 1 cup of mayonnaise, 2 tablespoons of Go Ju Jang (Korean Chili paste), 1 teaspoon of rice wine vinegar and 1 teaspoon of honey
Add these ingredients into a bowl along with a teaspoon of garlic powder
Whisk until well combined and refrigerate
So we have the burgers (check), we have the sauce (check)
Now we need a great topping to go with it
Heat your grill to around 400 F direct heat
I set the burners to medium, low, medium
Next up we have 8 slices of fresh pineapple with the core removed
We will need 1/4 cup of teriyaki sauce, 2 tablespoons of honey, 1/2 tablespoon of freshly grated ginger
Whisk the ingredients together
Brush this over the pineapple
Lay the pineapple down on the grill and cook 5-6 minutes
Flip and cook another 5-6 minutes
You want nice marks on the pineapple and you want it a little cooked but not so much that it falls apart
Remove and set aside
Next lay the burgers on the grill
Cook around 4-5 minutes then turn (not flip)
Cook another 2-3 minutes
Flip and cook another 4-5 minutes
Then turn (not flip) and cook another 2-3 minutes or until cooked through
Even though we are working with Asian inspired flavors a burger just isn’t a burger without cheese
We decided to use muenster which is mild and will work great with our flavors
Lay a slice of cheese over each burger
Cook for 1-2 minutes until the cheese melts
Remove and set aside
Allow the burgers to rest to reabsorb their juices
While they rest, let’s toast the rolls a bit
Lay them open side down on the grill and toast for 2 minutes just to get a little brown on them (optional)
Time for some assembly
Let’s start with our sauce and a roll
Add sauce to both sides of the roll
Lay a burger down on a roll
Top with a slice of grilled pineapple
I don’t know about you but I’m drooling!
Pair this with a refreshing Pineapple Madras cocktail and make your trip to the Islands complete!!!
Enjoy!!!
Simply Sundays! ~ Hawaiian Burgers
Ingredients
For the burger
2 pounds of ground pork
1 cup of panko (more if needed)
2 eggs whisked
1/4 cup of teriyaki sauce
1 tablespoon of freshly grated ginger
2 grated garlic cloves
2 diced scallions
1 teaspoon each of kosher salt and ground black pepper
1/2 teaspoon of crushed red pepper
8 slices of muenster cheese
8 burger rolls (toasted, optional)
For the sauce
1 cup of mayonnaise
2 tablespoons of Go Ju Jang (Korean Chili paste)
1 teaspoon of rice wine vinegar
1 teaspoon of honey
1 teaspoon of garlic powder
For the pineapple
8 slices of fresh, cored pineapple
1/4 cup of teriyaki sauce
2 tablespoons of honey
1/2 tablespoon of freshly grated ginger
Directions
For the burger
Add 2 pounds of ground pork to a large bowl. Next add in 1 cup of panko (Japanese bread crumbs), 2 eggs whisked, 1/4 cup of teriyaki sauce, 1 tablespoon of freshly grated ginger, 2 grated garlic cloves, 2 scallions diced, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper
Using your hands gently fold all the ingredients together. Line a sheet pan with parchment paper that has been sprayed with cooking oil. Using a 1/2 cup measure start dropping the meat out onto the parchment. Repeat until you have used all the meat
Roll the meat into a ball between your palms then flatten into a patty. Using your thumb make a small indent in each patty. This will keep them from puffing up into a ball on the grill. Drizzle each burger with a little more Teriyaki. Cover and refrigerate for 30 minutes before grilling
While the burgers are chilling you can move onto the sauce and pineapple preparations. Heat your grill to around 400 F direct heat. I set the burners to medium, low, medium. Lay the burgers on the grill. Cook around 4-5 minutes then turn (not flip). Cook another 2-3 minutes. Flip and cook another 4-5 minutes. Then turn (not flip) and cook another 2-3 minutes or until cooked through
Lay a slice of cheese over each burger. Cook for 1-2 minutes until the cheese melts. Remove and set aside. Allow the burgers to rest for a few minutes to reabsorb their juices. While they rest place the rolls face down on the grill and lightly toast for 2 minutes (optional)
For the sauce
In a bowl whisk together 1 cup of mayonnaise, 2 tablespoons of Go Ju Jang, 1 teaspoon of rice wine vinegar, 1 teaspoon of honey and 1 teaspoon of garlic powder. Refrigerate until use
For the pineapple
Lay 8 slices of fresh, cored pineapple in a sheet pan. In a bowl whisk together 1/4 cup of Teriyaki sauce, 2 tablespoons of honey and 1/2 tablespoon of freshly grated ginger. Brush this over the pineapple slices
Heat your grill to around 400 F direct heat. Set the burners to medium, low, medium. Lay the pineapple down on the grill and cook 5-6 minutes. Flip and cook another 5-6 minutes. You want nice marks on the pineapple and you want it a little cooked but not so much that it falls apart. Remove and set aside
For assembly
Spread some of the sauce on both sides of the roll. Lay a burger down on the bottom. Top with a slice of grilled pineapple. Top with the roll and serve
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2018
All rights reserved
Veggie Burgers
We have a family question of what your last meal would be if you were stranded on a desert island or in a zombie apocalypse…
Now being a foodie type person I have a million thoughts
But if I were to be honest with myself, it stills comes back to a burger
One of my favorite meals is a bacon cheese burger, hands down
There are a lot of different burger variations like beef, turkey, tuna and yes, even the veggie burger
My wife, on the other hand, would probably choose a veggie burger. So I set out to make the best one around
Lets start with the main ingredients
We used 8 ounces of portobella mushrooms, 1 bell pepper (we had yellow), 1 head of broccoli, 1 red onion and 2 garlic cloves
Chop the mushrooms, peel and dice the onion, remove the broccoli stem and dice the florets, remove the stem, seeds and ribs from the bell pepper and dice as well as the garlic
Add the veggies to a large bowl
Next up are the seasonings and binders
We will need one 15.5 ounce can of black beans, 1 1/2 cup of panko (Japanese bread crumbs), 1 cup of grated parmesan cheese and 3 eggs
Since we’re dealing with vegetables we really need to make sure the binders hold everything together
So we are going to mash the black beans up a bit
Not only will this help the texture of the burger, but the starch from the beans will be a great binding ingredient
We will also whisk up the eggs for the same reason
Now lets talk about seasonings
We will need 1 tablespoon of Worcestershire sauce, 1 tablespoon of Gravy Master, 1 tablespoon of Red Hot, 2 teaspoons of paprika, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes
Add the beans, panko, grated cheese, eggs and seasonings into the bowl
Using your hands gently fold all the ingredients together
Since the size of the vegetables you buy can vary, you may need to add in more panko and/or eggs for binding
Place a piece of parchment paper in a sheet pan and spray with cooking oil
We scooped a 1/2 cup of veggie mixture and used a large biscuit cutter to shape the burgers
Once all the burgers have been formed place them in the refrigerator for 15-20 minutes
This will help them keep their form as you cook them
Heat 2 tablespoons of olive oil over medium heat
Add in as many burgers as will fit without over crowding them
Cook 4-6 minutes then flip and cook another 4-5 minutes
You want a good sear on them
Next top them with the cheese of your choice
We used mozzarella
Cover until the cheese melts, then remove and set aside
Now for some of the fixings
We are going to make a spicy Avocado Creme
This will be a silky and delicious spread for the burger
We used 2 avocados, 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper
Open the avocados up and remove the pit
Scoop out the flesh and place into a food processor along with the remaining ingredients and puree until smooth
Click the link below to see how to cut up an avocado
For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated
We also like to toast the rolls
Serve this with the avocado creme, sliced tomatoes and lettuce!
As a side note, we had some mixture left over which made great veggie hash the next morning topped with an egg!
Jump in!!!
Enjoy!!!
Simply Sundays! ~ Veggie Burgers
Ingredients
8 ounces of portabella mushrooms
1 red onion
1 bell pepper
1 head of broccoli
2 garlic cloves
15.5 ounce can of black beans (drained and rinsed)
1 /2 cup of panko (more if needed)
1 cup of grated parmesan cheese
3 eggs (more if needed)
1 tablespoon Worcestershire sauce
1 tablespoon of Gravy Master
1 tablespoon of Red Hot
2 teaspoons of paprika
1 teaspoon of kosher salt, ground black pepper, garlic powder and onion powder
1/2 teaspoon of crushed red pepper flakes
2 tablespoons of olive oil
For the avocado creme
2 avocados
4 tablespoons of plain yogurt
1-2 tablespoons of extra virgin olive oil
2 garlic cloves
1/4 teaspoon each of kosher salt, ground black pepper, cumin and cayenne pepper
1 tablespoon of fresh cilantro
For serving
toasted rolls
cheese of choice
sliced tomatoes
lettuce
Directions
Chop 8 ounces of portabella mushrooms, peel and dice 1 red onion, remove the stem from 1 head of broccoli and dice the florets, remove the stem, seeds and ribs from 1 bell pepper and dice as well as 2 garlic cloves. Add the veggies to a large bowl
Drain, rinse and mash one 15.5 ounce can of black beans. Add these to the veggies along with 1 1/2 cup of panko, 1 cup of grated parmesan cheese and 3 eggs whisked. Also add 1 tablespoon of Worcestershire sauce, 1 tablespoon of Gravy Master, 1 tablespoon of Red Hot, 2 teaspoons of paprika, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes
Using your hands gently fold all the ingredients together. Since the size of the vegetables vary, you may need to add in more panko and/or eggs for binding
Place a piece of parchment paper in a sheet pan and spray with cooking oil. Scoop a 1/2 cup of veggie mixture and place in a large biscuit cutter to shape the burgers. Once all the burgers have been formed place them in the refrigerator for 15-20 minutes. This will help them keep their form as you cook them
Heat 2 tablespoons of olive oil over medium heat. Add in as many burgers as fit without over crowding them. Cook 4-6 minutes then flip and cook another 4-5 minutes. You want a good sear on them
Next top with the cheese of your choice. Cover until the cheese melts, then remove and set aside. Toast some rolls for serving. Along with sliced lettuce and tomato
For the Avocado Creme
Open 2 avocados up and remove the seed. Scoop out the flesh and place into a food processor along with 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper and puree until smooth
For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Royal Classique Measuring Cups
Architec Gripperwood Cutting Board
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
KitchenAid 3-Speed Hand Blender
Ateco 1440 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 4 Pc Set
© Simply Sundays 2017
All rights reserved
National Burger Month
May is National Burger Month!
Burgers come in many different flavors ~ Here are a few of Simply Sunday’s favorites!
