Teriyaki sauce and pineapple juice mixed in the meat, and a slice of pineapple on top, give these slightly sweet and tangy burgers a tropical taste.
- 1 can (16 - 20 oz.) sliced pineapple, in its own juice
- 1/4 cup teriyaki sauce or marinade
- 1/4 cup pineapple juice, reserved from the canned pineapple
- 1 T. dijon mustard
- 2 pounds lean ground beef
- 1 cup chopped red and/or green bell pepper
- additional teriyaki sauce or marinade to brush on the pineapple slices
- 8 Kaiser rolls or crusty onion rolls
- fresh lettuce leaves
Drain the pineapple slices and reserve 1/4 cup of the juice. In a mixing bowl, combine the teriyaki sauce with the pineapple juice and Dijon mustard. Add the lean ground beef and chopped bell pepper. Mix well. Let stand for about 10 minutes, then shape into 8 burger patties. Grill the burger patties over hot coals for about 5 to 6 minutes per side, or until they are browned to your liking on the outside and totally free of any trace of pink in the center inside. Place 8 pineapple slices on the grill. Brush with teriyaki sauce and grill lightly. Lightly grill the buns if desired. Place the grilled burgers on the buns and top with a slice of grilled pineapple and a lettuce leaf.
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