Texas Luau Burger Recipes

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.

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.

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.