May: Month of the Burger... Post 3 - Hawaiian Burger

May 17, 2020

Week 3 – Hawaiian Burger (based on Islands Restaurants Hawaiian Burger)

-  1 – 2 packages of ¼ lb. burger patties
-  King’s Hawaiian buns (you can use a different type of bun, but why would you?)
-  Salt & pepper
-  Swiss cheese, sliced
-  Pineapple, sliced
-  Ripe tomato, sliced
-  Onion, sliced
-  Iceberg lettuce, shredded
-  Mayonnaise
-  Teriyaki sauce – thicker teriyaki sauce with syrup-like consistency
-  1/2 stick of butter (room temperature)

Start with thaw, cold patties. Patties are easier to work with when they’re cold, but you don’t want them to be frozen in the center.

Place pineapple rings on the grill to start cooking. Then place burger patties on the grill and season with salt and pepper. The hottest part of the grill is typically in the center and towards the back. Placing the burgers above heat will help sear the meat to prevent it from falling apart.

You want to move / flip the burgers as little as possible. Also, don’t give into the temptation to press the burgers with a burger flipper. Leave those delicious juices in the burger and not the bottom of your grill! The fat that’s heating up inside the patty is full of flavor and will help the patty it to cook more evenly!

Once the pineapple rings and burgers are on the grill, close the lid and let the heat do its work.

Next, toast the buns. Lightly drizzle the cookie sheet with oil and sprinkle it with salt & pepper. Place the soft part of the bun in the sheet just long enough for it to get a light coating of oil. The oil will help the bun heat up and keep it from sticking to the grill.

Flip burgers at 3 – 4 minutes or when the bottom has a good sear and prominent grill marks. Shortly after the burgers are flipped, place buns soft side down on the grill. Remove buns when the soft side is crispy.

Slice fresh tomatoes and onion to preferred thickness.

After the burgers have been flipped, spread butter on the tops of the burgers. Coat generously so that the patty can absorb the butter. Let burgers continue to cook (lid down!) for 3 – 4 minutes or until both sides have a good sear and prominent grill marks.

While the patties are finishing, spread mayonnaise on the bottom buns. Top with shredded lettuce, sliced onion, and sliced tomato.

Flip burgers one more time, coat with butter and give burgers one final seasoning with salt and pepper. Then top with Swiss cheese and pineapple for final 30-45 seconds. Remove burgers as cheese starts to melt.

Next, place the patty (topped with Swiss  cheese and pineapple) on the tomato, coat top bun with teriyaki sauce, put it all together and enjoy.

Caleb Bull

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