We love how easy it is to prepare these tropical-inspired burgers using our Organic Pineapple Rings. This is a perfect dinner any night of the week and serves as a tasty option at your next cookout!
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 pieces of Solely Organic Pineapple Rings
- 2 cups very hot water
- 1 pound of lean ground beef
- 1 medium garlic clove, peeled & minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cilantro, minced
- 1 tablespoon coconut aminos
- 1 tablespoon avocado oil
- 4 slices of red onion
- 1 medium jalapeno, seeds removed & minced
- 4 Solely Organic Pineapple rings, chopped
- 4 tablespoons teriyaki sauce
- 4 butter lettuce leaves
- Fresh cilantro sprigs
- Optional: 4 hamburger buns
Directions:
- Place the Solely Organic Pineapple Rings in a bowl and pour very hot water over them. Let them soak and rehydrate for 10 minutes then remove from the water, pat dry and set aside.
- Add the ground beef, minced garlic, sea salt, black pepper, cilantro and coconut aminos to a bowl and gently mix together.
- Use your hands to form 4 patties, about 1” thick. Use your thumb to create a dent in the middle of each patty (this will keep your burgers from shrinking as they cook).
- Brush each pineapple ring (front and back) with avocado oil.
- Fire up the grill (or heat a grill pan on the stove to high heat). Place pineapple rings on the hot grill (do not move once down) and sear for 1 minute per side. Remove and set aside. Place the patties on the hot grill with a bit of room between each patty and cook until done to your preference, 3-5 minutes per side. Remove from the heat.
- If using buns, place each bun on the hot grill, inner sides down, for 1 minute, or until they are toasted and golden in color.
- Serve between 4, with sliced red onion, jalapeno, teriyaki sauce, butter lettuce, cilantro sprigs and buns (if using), storing any leftovers in the fridge in an airtight container for up to 3 days.
Enjoy!
Notes about the recipe: We like to use ground beef that is 80% lean for burgers. We suggest not using anything leaner than 90% so that your burgers have enough fat and moisture to keep from crumbling.
Credit: Recipe prepared by Sarah Steffans
