I don't know what inspired this burger other than countless hours spent consuming Food Network or as Nate and I have dubbed it The Guy Fieri Network. At any given point in our house the TVs are tuned to some cooking show or other, well when we aren't watching our new fav - 90 Day Fiance, Happily Ever After?
Hawaiian Burgers with Slaw
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| Hawaiian Burgers topped with Slaw featuring La Cumbre beer housed in a Pescados de Carolina koozie |
1/4 C Sweet BBQ Sauce (I used Kraft Sweet Honey BBQ sauce)
3 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 Tsp White Pepper
2 Tbsp Tajin Classico Seasoning
2 C Red Cabbage, chopped
2 Radishes, thinly sliced and cut into half moons
1/4 C Fresh Cilantro, roughly chopped
1 Fresh Ripe Avocado, diced
In the bottom of a large mixing bowl, combine the BBQ Sauce, vinegar, soy sauce, white pepper and Tajin to create the marinade. Taste the marinade prior to adding in the vegetables to make sure it's to your liking. The marinade should be slightly sweet with a bite from the vinegar but this is 100% to your taste.
Top the marinade with the chopped cabbage, radish and cilantro, stir to combine. After the cabbage, radishes, and cilantro are fully coated, gently fold in the diced avocado - this step is purely for aesthetic purposes, who wants mushy avocado in their fresh crunchy slaw?
Refrigerate the prepared slaw until ready for serving.
Hawaiian Burgers
2 1/2 Pound Beef Patties
Salt and Pepper, to taste
2 Frozen Veggie Burgers (I used Morningstar Farms Black Bean Patties)
1 Fresh Pineapple, peeled and cut into rings with core removed
4 Slices Sharp Cheddar Cheese
3 Tbsp Sweet BBQ Sauce (I used Kraft Sweet Honey BBQ sauce), for serving
4 Onion Hamburger Buns, for serving
We made these burgers on the grill because it is grilling season after all! Our grill is charcoal so we heated the coals until they were bright orange and ashed over.
While your grill is heating, season both sides of your beef burgers with salt and pepper and set aside until use.
Prepare the pineapple by cutting away the outer skin until the yellow flesh is visible. Cut into 1/2 inch thick rings and remove the core while trying to keep the ring intact. I used a 1 7/8 inch biscuit cutter and it worked like a dream! It was so much easier than trying to use a knife to cut through.
Once your grill is ready, grill the pineapple for 2 minutes per side. The goal is to get a char on the outside out the fruit and a subtle smoked flavor. Set aside until serving.
Next toast the buns on the grill for 2 minutes. Set aside until serving. Our buns were a little extra charred for my taste but we know what to work on the next time we make these!
Now for the main event - the proteins! Grill your burgers to your liking - Nate is a medium guy so he did 4 minutes per side. After flipping, top each beef burger with a slice of cheddar cheese and cover to melt.
The veggie patties just need to be heated through so 5 minutes total cooking is plenty. Again, top with a slice of cheddar cheese and cover to melt.
Once all your burgers are cooked, it's time to assemble. Coat the bottom burger bun with 1 Tbsp of BBQ sauce and top with your chosen patty, next comes the grilled pineapple, then 1-2 Tbsp of the prepared slaw and finally - the top bun!
These burgers have a fantastic mixture of textures - crunchy from the slaw, meaty from the proteins, chewy from the bun and juicy from the pineapple. The flavors also meld perfectly and compliment each other well. You have savory, sweet, tangy, fruity and salty - basically everything you need for a perfect bite!
We served these beauts with the remaining slaw and some frozen fries prepared in the oven, and a hop-forward La Cumbre Project Dank beer.
Have a safe and happy Memorial Day, readers and look out for more recipes!
Love.
ReplyDeleteIt paired great with Project Dank or Mezcal!
ReplyDelete