Friday, May 23, 2014

Teriyaki Pineapple Burger

Hubs and I love going to Red Robin {yum!} and ordering their Bonsai Burger. It's so big, and comes with fries, so we always split it.  We don't have Red Robin here on Oahu, so I've come up with a tasty "copy-cat" recipe that works for us!


Serves 4

1 lb. ground beef
1/4 to 1/2 cup teriyaki sauce (I use Kikkoman Less Sodium)
1/4 cup dry breadcrumbs
1 whole egg or 2 egg whites
1 small can pineapple slices, in it's own juice (you will need 4 slices)

In a medium-sized bowl, combine the ground beef, 1/4 cup teriyaki sauce, breadcrumbs, and egg. Use your hands to mix it well.
Form 4 equal sized patties, about 1/4 lb each.
Cook patties in a skillet sprayed with non-stick cooking spray.
I always check the burgers for doneness with a thermometer; it should read from 160° to 165° F.
(If desired, pour additional teriyaki sauce over the burgers near the end of the cooking time.)

Allow the patties to rest in the pan with the heat off, for about 3-5 minutes. This allows the juices to sink into the meat, and gives you the best flavor.

(If you are using buns, now is the time to ready them for the juicy burgers!)

Plate up the burgers and place one pineapple slice on top. If you like you can add a slice of cheddar cheese, too. (I use Tillamook slices, yummy!)
We like to skip the bun (eating low-carb around here), and cook up a sweet potato to share. A nice green salad on the side rounds out the meal.

When you try this recipe, be sure to leave me a comment on how you liked it!






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