Sometimes it’s hard to make everyone in the family happy; especially when it comes to making burgers. Mom wants something light and different, dad wants something simple and meaty, and the kids want something simple and sweet. Well, what if I told you I had a recipe using the Beefer that was ALL of these things? Because I do, and it’s absolutely DELICIOUS!
The ingredients for these Teriyaki Pig Burgers are easily found at the most basic grocery stores, but the flavor on these makes them seem like they’re a high-end restaurant burger. I started by using some 80/20 ground pork, but these burgers would be just fine with lean beef or even turkey. I mixed in some garlic, green onions, teriyaki sauce (you’ll want a thick, sweet blend), some hot sauce and some smoked salt & pepper. I used just a small amount of Sriracha in the burger mix and in the finishing sauce, but it wasn’t too spicy. If you’re afraid of the heat, just eliminate it. The burgers will still be amazing none the less.
- 1 1/2 lbs. ground pork (80/20)
- 2 large cloves of garlic, minced or pressed
- 1/4 cup green onions (about 2 stalks), chopped
- 1/2 cup, plus 2 tbsp. teriyaki sauce or marinade (I use Mr. Yoshida’s)
- 2 tsp. Sriracha Hot Chili Sauce
- 1 tsp. Cooper’s Provisions Smoked Salt & Pepper
- 2 tbsp. Butter, cut into cubes
- 4 thick slices of fresh pineapple
- 16 oz. thinly sliced Black Forest Ham
- 4 large restaurant style hamburger buns
- 8 slices of Provolone cheese
- 4 large Leaf Lettuce pieces
Prep time: 15 minutes / Cook Time: 36 minutes / Servings: 3 burgers
- Preheat the Beefer to high heat.
- In a large mixing bowl, combine the ground pork, minced garlic, green onions, 2 tbsp. teriyaki sauce, 1 tsp. Sriracha and smoked salt & pepper.Mix the ingredients well with your hands until combined. Wash your hands immediately after or wear latex gloves to mix in order to protect your hands from the heat of the Sriracha.
- In a separate small bowl, mix together 1/2 cup of teriyaki sauce and the other teaspoon of Sriracha.Set aside until ready to finish the burgers.
- Form the mixture into three patties using the Beefer’s Burger Tray and Ring.Place a slice of pineapple and 6-8 slices of ham into the Beefer’s Ceramic Bowl. Place a couple of butter cubes/pats on top of the ham and pineapple. Place the ceramic bowl onto the Beefer’s Gastro Tray.
- Slide the Burger Tray into the center rack of the Beefer and the ham/pineapple bowl into the very bottom. Grill the burgers for about 4 minutes on each side.When flipping the burger, use the Beefer’s Grill Grate Handle to pull the rack out, remove the ring with your Beefer Tongs, slide a stainless steel spatula underneath, flip the burger and replace the Ring with the Tongs. Remember the Beefer is VERY HOT! Don’t try to remove the ring with your hands!
- Remove the burger tray and the ham/pineapple tray.Now they’re going to trade places. Again, use some strong tongs to slide the Beefer’s Gastro Tray with the Ceramic Bowl into the center rack, and the burger tray into the very bottom rack. Grill the pineapple for about 2 minutes on each side, while moving the slices of ham around with your Beefer Tongs so the slices cook evenly.
- Remove the ham/pineapple bowl.Pull the burger out, place a tablespoon of butter onto the burger and then a spoonful of the finishing sauce. Place two slices of Provolone cheese on top of the burger and slide it back into the bottom the Beefer for a minute or two until the cheese melts. Take a final temperature of the burger to make sure it’s at 140 degrees. Allow the burger to rest for about 5 minutes once outside of The Beefer.
- Repeat steps 4-7 as necessary to cook the other 2 burgers.
- To Serve: Place a leaf of lettuce on top of the bottom burger bun.Place the cheeseburger on top of the lettuce, then a grilled pineapple slice, then the sliced ham and the top burger bun. Use a steak knife or a wooden skewer to keep the burger together and in place until ready to serve and eat.
I placed the burger tray halfway down the tray slots inside the Beefer and grilled the burgers for about 4 minutes on each side, with the ham and pineapple on the bottom catching the drippings:
Then I moved the burger to the bottom and let the ham and pineapple grill in the center with some butter on top for another 4 minutes:
I turned the pineapple over about halfway through so that both sides could caramelize:
You’ll also want to move the ham around a bit with The Beefer Tongs while its grilling, so that all the slices get an even amount of hot lovin’!
When I removed the ham and pineapple, I put a pat of butter onto the burger with a spoonful of some teriyaki finishing sauce:
I placed a couple of slices of Provolone on top and let that melt on the very bottom:
It only took about a minute and I tested the temperature of the burger to make sure it was at least 140 degrees.
To build the burgers, you can switch it up for each family member. There are only three of us and we all wanted everything, so I placed a leaf of lettuce on the bottom. This keeps the sauces from dripping onto the bottom bun and making it soggy. Next, I placed the cheeseburger, then the pineapple, then about 6-8 slices of ham. I needed to stab it with a knife to keep it together (you can use a wooden skewer for the kids), but once we squeezed it together with our hands to bite, it managed to stay together: