Hawaiian Luau Burger

Hawaiian Luau Burger

So for today’s recipe I was thinking, it’s so hot out, I might as well fantasize a proper locale to go with the heat…. I know, Hawaii! I can picture it now, white sandy beaches, beautiful crashing waves, large erupting volcanoes… ahhh, scratch that last one. Well, most of my heart is in the right place, so I thought why not a burger that is fit for a luau? I knew I wanted the different Pan-Asian flavours, with the ginger and pineapple, and the hit of teriyaki in the glaze will really kick this burger up a notch. Normally, this would be topped with cheese and honey glazed ham, but seeing as we’re a kosher site, we’re skipping the cheese, and using a honey glazed deli turkey instead. I also kinda liked having a drink with yesterday’s recipe, so I thought, why not, and added a mai tai recipe at the bottom today. I figured, no luau is complete without a mai tai! Again, there are alternatives for those you don’t wish to imbibe. Enjoy everyone, hang ten!

Ingredients:
1 ½ teaspoons ground ginger
1 ½ teaspoons garlic powder
3 teaspoons soy sauce
1 ½ teaspoons salt
½ teaspoon pepper
3 pounds lean ground beef
6 tablespoons pineapple juice
6 tablespoons teriyaki sauce
12 slices honey glazed deli turkey
12 slices red onion
lettuce*
mayonnaise
6 big sesame seed hamburger buns

* Click here to learn how to clean lettuce.

Directions:
Preheat your grill to medium-high and oil your grill so that your burgers don’t stick! In a small bowl, mix the pineapple juice and teriyaki sauce together, and then set it aside.

In a large bowl, mix together the beef, ginger and garlic powders, salt, pepper and soy sauce. Divide into 6 balls and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Baste your burgers with the 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! While the burgers are grilling, grill the pineapple slices until pineapple have golden brown grill marks on both sides.

Toast the 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, then top with lettuce, burger, grilled pineapple, red onion and the honey glazed turkey. Serve and enjoy!


Mai TaiClassic Mai Tai Cocktail

To make this non-alcoholic, simply omit the rum and top up with a bit more pineapple and orange juice. You can even top up with seltzer instead for a fizzy treat!

Ingredients:
3 tablespoons spiced rum
1 ½ tablespoons coconut-flavoured rum
1 teaspoon grenadine syrup
⅓ cup pineapple juice
¼ cup orange juice
orange slice and maraschino cherries, to garnish

Directions:
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice. Garnish with a slice of orange and a maraschino cherry.