Autumn in Ann Arbor is synonymous with traffic jams and tailgating; courtesy of the Big House which sits half a mile from my apartment. It will soon be too cold to fire up the grill, but before that happened I wanted one last hoorah with the Webber. For some reason I was really in the mood for a teriyaki burger. Maybe it's the refrigerator full of Asian sauces I inherited or nostalgia over Sunday evening post-UPC trips to Red Robin with my sister's family; who knows. Regardless, give this a try before you pack away the grill for the season.
Teriyaki Burger with Grilled Pineapple
It's OK if you buy pre-ground beef to make these burgers...but if you've never had home-ground beef, you don't know what you're missing! The texture and flavor of the burger is orders of magnitude better than the stuff you buy. All you need to grind your own beef is a food processor. Alton Brown can walk you through the process (skip to 5:45 for the really relevant demonstration)
Ingredients
8 oz. chuck steak, trimmed, cut into 1.5 inch cubes
8 oz. sirloin, trimmed, cut into 1.5 inch cubes
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 c. chopped green onions
1 tbsp teriyaki sauce or soy sauce
1 tsp peeled fresh ginger, grated (a microplane works well)
1 garlic clove, minced
1 28 oz. can pineapple rings, drained well
Hamburger buns
Lettuce
Mayo
vegetable oil
Serves 3
1. Place trimmed and cut beef on parchment paper in freezer (DON'T FORGET ABOUT IT, LEST YOU END UP WITH BEEF-SICLES).
2. Remove beef from freezer (should be stiff but still pliable). Pulse approximately 1/3 of the meat in a food processor (1 second pulse, 10 times) and transfer to mixing bowl. Return any excessively large pieces to the processor and process with next batch of beef. Repeat until all meat has been processed. Pick out any gristle.
Omit steps 1-2 if using preground beef (wimp).
3. Combine beef through garlic, mixing well with hand. Form meat into 5 oz patties, making a depression in the center with your thumb (this will help prevent the burger from puffing up during cooking).
4. Place pineapple rings on paper towel and blot off any excess liquid. Transfer to plate and use 1/2 tbsp vegetable oil to lightly coat the rings.
5. Cook burger on grill, flipping once, to desired degree of wellness. Transfer to plate, cover with foil and let rest 5-10 minutes.
6. Sear pineapple rings on grill, 1-3 minutes per side. Toast buns on grill, apply mayo, assemble burger and devour.
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