Sunnys Maui Luau Burger Recipes

Steps:

• 1. In a bowl, combine pork, bell pepper, soy sauce, ginger, garlic powder, bread crumbs and reserved 1/4 cup of pineapple juice.
• 2. Mix very well. Form into 6 patties.
• 3. Grill covered for 3 minutes on each side.
• 4. Brush with teriyaki sauce. Cook another 4-6 minutes on each side or until done.
• 5. Also place 6 pineapple slice on the grill. Brush with teriyaki sauce,
• 6. Grill for 2 minutes on each side.
• 7. Spread mayonnaise and teriyaki sauce on buns.Place a leaf of lettuce on each bun.
• 8. When they are done, place a patty on each bun. Top with a slice of Swiss cheese.
• 9. Place a grilled pineapple slice on each.

Steps:

• For the patties: In a large bowl, gently mix the brisket, salt and a few grinds of black pepper. Make into 4 equal-sized patties.
• For the layers: In a cast-iron pan on medium heat, add the butter and then the red onions in 4 piles. Immediately place a patty on each mound of onions and gently press to settle. Cook until the onions char a bit, about 5 minutes. Carefully flip each burger, keeping the onions with them so that they now rest on top. Cover and cook until desired doneness. Transfer the patties to a plate and immediately top with the American cheese first, then the pepper Jack. Cover with aluminum to allow the cheeses to melt.
• For the buns: Wipe out the pan and keep it on medium heat. Butter the outsides of the buns, then place them buttered-side down on the pan and cook until toasted, about 2 minutes.
• Place a patty on each bottom bun and top with pickles, lettuce, a squirt of mustard and the top bun.

Steps:

• Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
• When ready to make the burgers, preheat a grill or grill pan to medium high.
• Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
• Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
• Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
• Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
• Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.