Luau Burgers Recipes

HAWAIIAN BURGERS

Steps:

• For the sauce: Stir together the mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside.
• For the burgers: Set a grill pan over medium-high heat (you can also use a skillet).
• Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes.
• Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
• Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute.
• Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping.

LUAU BURGERS

Steps:

• 1. In a bowl, combine pork, bell pepper, soy sauce, ginger, garlic powder, bread crumbs and reserved 1/4 cup of pineapple juice.
• 2. Mix very well. Form into 6 patties.
• 3. Grill covered for 3 minutes on each side.
• 4. Brush with teriyaki sauce. Cook another 4-6 minutes on each side or until done.
• 5. Also place 6 pineapple slice on the grill. Brush with teriyaki sauce,
• 6. Grill for 2 minutes on each side.
• 7. Spread mayonnaise and teriyaki sauce on buns.Place a leaf of lettuce on each bun.
• 8. When they are done, place a patty on each bun. Top with a slice of Swiss cheese.
• 9. Place a grilled pineapple slice on each.

16 EASY HAWAIIAN SIDES YOU'LL LOVE

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious Hawaiian meal to remember!

TEXAS LUAU BURGER

Steps:

• Heat the grill. Gently form ground chuck into four 2cm-thick burger patties; each patty should be about 10cm in diameter. Chill the burgers on a wax paper-lined plate, covered, until ready to grill.
• Grill the buns, cut side-down, until grill marks appear, 30 seconds to a minute. Brush the cut side of the buns with teriyaki barbecue sauce and remove from grill.
• Place the patties, bacon, pineapple slices and jalapenos on the grill, brushing them with teriyaki barbecue sauce. When each is done on one side (timing will vary depending on the item; the burgers will be ready after about five minutes), flip over and continue cooking, brushing the other side with teriyaki barbecue sauce.
• Place a slice of grilled pineapple on top of each patty, while still on the grill. Top each pineapple slice with two slices of jalapeno pepper. Brush with additional teriyaki barbecue sauce. Place a slice of goat cheddar cheese on each patty. Close the grill and continue to cook just until the cheese melts, one to two minutes.
• Serve the burgers in the toasted buns, topped with two slices of crisp bacon, garnishing if desired with lettuce and onion and with additional teriyaki barbecue sauce on the side.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

SUNNY'S MAUI LUAU BURGER

Steps:

• In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour.
• In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour.
• Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook's Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes.
• Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes.
• Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun.

COOPER^® PINEAPPLE CHEESEBURGER - YOUR LUAU BURGER

Steps:

• In a small saucepan over medium-high heat, combine teriyaki and Sriracha sauces, sesame seeds and grated ginger.
• In a small bowl, whisk cornstarch into the cold water. Add to sauce mixture, reduce to a simmer, and stir regularly until thick. Set aside.
• Prepare grill to temperature.
• In a large mixing bowl, combine the ground beef with scallions, ginger, and Sriracha sauce. Form into 8 equal-sized balls, then form into patties.
• Grill the pineapple and onion slices about three minutes per side. Set aside.
• Grill burgers to desired doneness. While burgers are finishing on the grill, add 2 slices of Cooper® cheese to each burger. Set aside while preparing to assemble the burgers.
• Cut the kaiser rolls in half. Place on grill, cut side down, for a few seconds or until slightly toasted.
• Dollop the bottom half of each roll with the teriyaki sesame sauce. Layer spring green mix lettuce. Add chopped fresh cilantro. Place cheeseburger patty on top. Add a slice of onion and a slice of grilled pineapple. If desired, add additional sauce and cilantro. Top the cheeseburger with the remaining half of the roll.
• Then light the Tiki torches and enjoy!