Hawaiian Veggie Burger Recipes

HAWAIIAN VEGGIE BURGER

Steps:

• Heat a cast iron skillet. When hot, add oil, swirl to coat bottom.
• Add bacon, cook over medium heat until almost crisp. Remove to a paper towel lined plate; keep warm.
• Pour off all but 2 teaspoons oil.
• Add onion rings to the skillet, toss to coat with oil. Reduce heat and cook until limp. Add, in its own little pile, to plate with bacon.
• Add mushrooms to skillet, toss to coat with oil. Cook until well browned, then salt to taste. When tender, add to bacon and onions, in its own little pile on the plate and keep warm.
• Increase heat, add pineapple slices to the skillet. Cook until slightly charred, turning to brown both sides. Add to the plate and keep warm.
• Add veggie burgers to the skillet. Cook until browned, basting occasionally with reserved pineapple juice. Turn and brown other side, basting with pineapple juice. Make sure they are cooked through (see package for temperature, most will say 160F).
• Top burgers with cheese; cover pan briefly to melt cheese.
• Serve burgers on buns with barbeque sauce, a bacon slice, a pineapple slice, tomato, lettuce, onions and mushrooms.
• Open wide!

HAWAIIAN BURGERS

Steps:

• For the sauce: Stir together the mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside.
• For the burgers: Set a grill pan over medium-high heat (you can also use a skillet).
• Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes.
• Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
• Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute.
• Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping.

JO'S HAWAIIAN CHICKEN BURGERS

Steps:

• Heat oil in a small skillet over medium heat. Add red onion, garlic, and ginger; saute until onion has softened and turned translucent, about 5 minutes. Set aside to cool.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine chicken, panko, teriyaki sauce, salt, and pepper in a large bowl. Add cooled onion and mix gently with your hands until fully incorporated. Create 4 burger patties.
• Grill burgers on the preheated grill until cooked through, 5 to 6 minutes per side, adding provolone slices towards the end of the cooking time so they can melt. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C). Grill pineapple slices alongside the burgers until warm, about 1 minute per side.
• While the burgers are cooking, prepare hamburger buns with a light smear of mayonnaise. Place cooked burgers on buns and top with pineapple slices and jalapeno peppers.