Big Kahuna Burgers Recipes

BIG KAHUNA BURGER

Steps:

• Using your hands, gently mix the ground meat with the teriyaki and grill seasoning in a medium bowl. Be careful not to overwork the mixture as that can toughen the meat. Divide into four quarter-pound patties.
• Grill pineapple slices for approximately 1 minute on each side on your grill of choice.
• Grill burgers until desired doneness.
• Place a piece of bacon on each and then top with a piece of jack cheese.
• Top with a grilled pineapple slice and serve on Kaiser rolls spread with Spicy Cilantro Mayo.
• Spicy Cilantro Mayo: Mix all together in a small bowl and use as condiment on Big Kahuna Burgers.

BIG KAHUNA BURGER

Steps:

• In a small bowl, combine the ketchup and hot sauce. Refrigerate until ready to use.
• Gather the grated potato and onion in a paper towel. Wring out as much liquid as possible and transfer to a medium bowl. Let sit for 10 or so minutes. Repeat wringing out process and transfer back to bowl. Season mixture with salt and pepper.
• Add vegetable oil to a sauté pan, preferably non-stick, and heat over medium heat. Form the potato mixture into four even patties. When the oil is shimmering a piece of potato added to the pan sizzles at first contact, add the hash browns to the pan. Cook until brown and crispy, and flip. Repeat with other side. When cooked, transfer to a paper towel-lined plate.
• Heat grill to high. Toast buns. Grill burgers to desired doneness, adding the cheese right after you flip them.
• While one family member taking care of the grill, have another taking care of the eggs. Add olive oil to a sauté pan and heat over medium heat. Crack the eggs into the pan and cook sunny side-up. Cover the pan after a few minutes to encourage the tops of the whites to cook.
• Assemble the burgers in the following order: bun bottom, hash brown, cheeseburger patty, bacon, fried egg, bun top slathered with spicy ketchup. Slice in half and serve immediately.

BIG KAHUNA HAWAIIAN BURGER

Steps:

• Preheat grill to medium-high.
• Mix pineapple juice and teriyaki sauce together. Set aside.
• Mix beef, ginger, garlic, salt and soy sauce in a small bowl.
• Divide into 8 patties and form into patties slightly larger than your bun.
• Make a slight indentation in the center of the burger to prevent it from doming up in the center.
• The indentation will rise as your burger cooks.
• Grill until golden brown and slightly charred (about 3-5 minutes), turning once (cook for 3 minutes on the other side for medium).
• Baste with pineapple teriyaki sauce as your burger cooks.
• Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
• Grill pineapple slices until pineapple have golden brown grill marks on both sides.
• Toast hamburger buns by placing on grill until grill marks form.
• Do not walk away during this process. Toast can turn to ash in the blink of an eye.
• Spread mayo on bottom bun.
• Top with lettuce, burger, Swiss cheese, grilled pineapple, red onion and ham.