Mini burgers with pineapple and teriyaki

INGREDIENTS

• 8 medium burger buns
• 2 pounds medium ground beef
• 1/4 cup + 1/4 cup for brushing Club House La Grille 30 Minute Teriyaki Marinade
• 4-8 slices of cooked ham
• Extra Old Cheddar Cheese

Pickled red onions

• 1 large red onion, sliced
• 1 clove of garlic, chopped
• 1 cup vinegar (or 50/50 vinegar + apple cider vinegar)
• 1 tsp sugar
• 1 tsp kosher salt
• 1 1/2 tsp peppercorns
• Pinch of chilli flakes

Grilled pineapple sauce

• 3 to 4 slices of grilled pineapple
• 1 cup sour cream

PREPARATION

1. In a large bowl, mix the ground beef, teriyaki marinade and steakhouse onion burger seasoning with your hands. Form patties, they should be a little larger than the mini burger buns. Place patties on wax paper. Chill these in the refrigerator for at least 30 minutes.
2. In the meantime, prepare the pickled onions. Place vinegar, sugar, salt, peppercorns and chili flakes in a pot and bring to the boil. Halve the red onions and then cut them into slices just over half a centimeter thick (or thinner). Also cut the garlic into slices. Place garlic and onions in a 500ml capacity lidded container. As soon as the vinegar mixture boils, pour it into the container with the onions and garlic. Allow to cool to room temperature. Once the onions have cooled, they can be eaten.
3. Place the Napoleon warming rack/baking stone on the grill and preheat to 230 °C. Place bacon on a baking sheet lined with aluminum paper and then place on the grill while it preheats.
4. When the grill has reached the desired temperature, fry the pineapple and patties over direct heat. Brush patties with teriyaki marinade. Turn the pineapple and patties as soon as grill marks have formed.
5. To toast, place the mini burger gourmet buns with the cut side down on the warming rack/baking stone.
6. Grill the mini burgers until they have reached a core temperature of approx. 75 °C. Take everything off the grill. Top mini burgers with sharp cheddar cheese and prepare pineapple sauce.
7. Cut the pineapple into quarters, remove the core, then chop and reserve a few larger pieces for garnish. Stir the pineapple into the sour cream.
8. Top mini burgers: Put some sauce on the bottom half of the bun, place a patty on top and then cover with onions and add some more sauce on top. Garnish with a piece of pineapple by attaching it to the outside of the top half of the bun with a toothpick.

Have fun enjoying these mini burgers with pineapple, teriyaki and pickled red onion. They truly appeal to every sense. A mini burger splendor, beautiful to look at and the smoky taste of the bacon and beef, the sweet taste of the pineapple in combination with the rest of the ingredients leads to a pure taste explosion on the tongue. Have you ever eaten such a unique burger before? Send us your burger photos and anecdotes via our social networking sites such as Facebook and Instagram, preferably using our hashtags.

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