Copycat Bonsai Burger
Both the meat and the pineapple need to be marinated (separately) overnight.
I found it hard to estimate prep time. These are not hard to make but the marinade times make them NOT QUICK.
1 1/2 cwater
1 csoy sauce, light
1 cbrown sugar, lightly packed
1 tsponion powder
1 tspgarlic powder
1 tspfreshly grated ginger
1 1/2 lbground round, made into 4 large patties
8 slicecanned pineapple, drained
8 slice(about 1 ounce each) cheddar cheese
4 largebakery style sesame seed hamburger buns
8 slicefresh tomato
1/2 cshredded lettuce
·freshly ground black pepper and sea salt to taste
How to Make Copycat Bonsai Burger
- Combine all marinade ingredients in a small saucepan over medium heat. Bring marinade to a boil and then reduce heat. Simmer for 10 minutes, or until sauce thickens. Cover and refrigerate at least 1 hour.
Place about 1/3 of teriyaki marinade in a large plastic storage container that has a cover. Add the beef patties in a single layer and cover with more marinade. Reserve some marinade for the pineapple slices. Cover container and refrigerate over night.
Place pineapple slices in a separate container with the remaining marinade, cover and chill over night.
Do not marinate the meat and pineapple together. They each need to be in separate containers.
- Grill ground round patties about 5 minutes per side, or to desired doneness. Grind a bit of black pepper on each patty as it cooks. When you turn the burgers, add the pineapple to grill and cook until the grill marks show, turning once.
About 1 minute before the burgers are done, place 2 slices of cheese on top of each patty to melt.
Spread mayonnaise on the top and bottom of each bun.
Place hamburger patty on bottom bun and top with 2 tomato slices (salt tomato slices a bit) and 2 grilled pineapple slices.
Cover with shredded lettuce and top of bun.