Hawaiian Burgers

It was hot today - like Indian Summer hot. It wasn't sunshiney or bright blue - just hot. A day like today calls for something that tastes like summer.

1 can (20 oz) unsweetened crushed pineapple

1 tsp pepper

1/4 tsp salt

1 1/2 lbs lean ground beef

1/4 C reduced sodium soy sauce

2 Tbsp ketchup

1 Tbsp white vinegar

2 tsp garlic powder

1/4 tsp red pepper flakes

18 miniature whole wheat bungs

Baby spinach leaves

3 center-cut bacon strips, cooks and crumbled

Swiss cheese, 6 slices

Drain pineapple, reserving juice and 1 1/2C pineapple. In a large bowl, combine 3/4 C reserve crushed pineapple, pepper, and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11 x 7" dishes.

In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes, and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill patties, covered, over medium heat for 4 - 5 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Melt small amount of cheese on top of each burger.

Grill buns, uncovered for 1- 2 minutes or until toasted. Serve burgers on buns with spinach, pineapple, and bacon.

My Notes:

These were good, but a lot of work. Next time, I might use the same recipe to make regular burgers. I'm a little hesitant, though, because I'm not sure they would stay together. The addition of the pineapple made the small burgers crumbly; I'm not sure what effect it would have on regular burgers.

Week 43: Beef Burgers with Mushrooms and Aioli

We decided to buy a quarter of an organic, grass-fed cow recently; we got tons of ground beef. Burgers on the grill seem like as good a way as any to use it up.

Adapted from Giada di Laurentiis 

Makes 3 burgers (1/3 lb each)

1 lb lean ground chuck

1 1/2 tsp salt

3/4 tsp freshly ground black pepper

1/2 lb mushrooms, sliced

3 Tbsp olive oil

1/2 C mayonnaise

2 tsp fresh lemon juice

1/2 tsp minced garlic

Sliced swiss cheese

4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally

2 C fresh spinach

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 3 (1/2-inch-thick) patties.

Cook the sliced mushrooms in a frying pan on the stove until desired doneness (about 5 minutes).

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend.

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Add one slice of cheese on top of each burger. Leave on grill until cheese is melted. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Place the burgers on the bun and spread mushrooms on top of it. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

My Notes:
I enjoyed these. I can't believe I never thought about using something other than a traditional hamburger bun as a home for a juicy burger.