Dish out big island flavor at your next cookout or burger night with this sweet and spicy Angus burger topped with pineapple, jalapenos, sea salt and a slice of Swiss. Pasta salad and skewers of grilled mushrooms, red onions, green and red peppers round out this fresh twist on the classic burger.
.Ingredients:
Hawaiian Sea Salt Burger
Chairman’s Reserve® ground beef (about 24 oz)
¼ cup plus 1 tablespoon Teriyaki Sauce, recipe attached
4 slices fresh pineapple
2 to 3 jalapeno peppers, depending on heat preference
4 onion burger buns
1 ½ teaspoons Hawaiian sea salt
4 slices Swiss cheese
4 romaine leaves lettuce
4 thick slices tomato
Creamy Pasta Salad
6 oz elbow macaroni
1 ½ oz red onion, diced
1 oz red pepper, diced
½ oz carrot, sliced in ribbons
½ oz celery, thinly cut on bias
¼ cup mayonnaise
1 teaspoon white balsamic vinegar
½ teaspoon soy sauce
¾ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¼ cup cilantro leaves
Grilled Vegetables
5 oz red onion
3 oz red pepper
2 oz green pepper
16 small button mushrooms
2 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
8 mini wooden skewers
1 tablespoon Teriyaki Sauce, recipe below
4 sprigs cilantro
Teriyaki Sauce
¼ cup brown sugar
2 teaspoons ginger paste
1 teaspoon minced garlic
⅓ cup soy sauce
3 tablespoons honey
3 tablespoons mirin
1 teaspoon sesame oil
3 tablespoons water
3 teaspoons cornstarch
Directions:
Hawaiian Sea Salt Burger
- Preheat grill to high.
- In a medium bowl, combine ground beef and ¼ cup Teriyaki Sauce. Set aside in refrigerator.
- Slice pineapple and jalapenos into ¼-inch thick slices. Remove center core from pineapple.
- Grill pineapple and jalapeno slices 4 to 5 minutes, turning over once. (If grill grates are wide, grill peppers whole and then slice.) Set aside.
- Grill onion buns for 1 to 2 minutes; set aside.
- Divide beef into 4 patties. Grill for 4 to 5 minutes; turn patties over and brush with remaining 1 tablespoon Teriyaki Sauce. Grill an additional 4 to 5 minutes.
- Turn patties one more time and brush remaining sauce on the unsauced side.
- Top each burger with salt, Swiss cheese, pineapple and jalapenos.
- Place lettuce and tomato on bottom half of each onion bun; top with a burger.
Creamy Pasta Salad
- In medium saucepan, bring 2 quarts water to a boil.
- Stir pasta into boiling water; cook for 8 to 10 minutes or until al dente.
- Drain pasta; place on a large plate or sheet pan and cool in the refrigerator.
- In a medium bowl, combine cooled pasta, onion, pepper, carrots and celery.
- In a small bowl, whisk mayonnaise, vinegar, soy sauce, salt and pepper together; pour over pasta and vegetables. Stir until combined.
- Gently stir in cilantro leaves.
Grilled Vegetables
- Preheat grill to high.
- Soak wooden skewers in warm water for 15 to 20 minutes.
- Cut onions and peppers into 1-inch square pieces.
- In a medium bowl, toss onions, peppers and mushrooms with olive oil, salt and pepper.
- Assembly skewers with alternating vegetables.
- Grill vegetable skewers for approximately 3 to 4 minutes per side, brushing with teriyaki sauce.
- Serve skewers with a sprig of cilantro.
Teriyaki Sauce
- In a small saucepan, whisk brown sugar, ginger paste, garlic, soy sauce, honey, mirin and sesame oil.
- In a small bowl, whisk water and cornstarch together.
- Whisk cornstarch mixture into sauce. Bring to a gentle boil; reduce heat to a low simmer.
- Gently simmer sauce for 15 minutes, whisking occasionally.
- Sauce may be used immediately or refrigerated in a covered container for 1 week.
