Here's a link to the on-air grilling segment on WZZM TV13 Take Five & Co for National Hamburger Day! http://www.wzzm13.com/story/entertainment/television/take-5/2015/07/28/hamburger-day-gina-pineapple-guacamole-recipe/30731391/
SWEET SMELL OF SUMMER BURGER
THYME INFUSED TERIYAKI BURGER WITH A GRILLED
PINEAPPLE SALSA AND GUAJILLO GARLIC GUACAMOLE
INGREDIENTS
Thyme Infused Teriyaki Sauce
1 tablespoon cornstarch
1 tablespoon water
¼ cup soy sauce
¼ cup water
¼ cup sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 teaspoons fresh thyme, chopped
Grilled Pineapple Salsa
2 slices fresh pineapple, ½ inch thick
1 plum tomato, chopped
2 tablespoons red onion, chopped
1 tablespoon cilantro, chopped
1 garlic clove, minced
¼ teaspoon sea salt
¼ teaspoon pepper
Guajillo Garlic Guacamole
2 avocados, peeled and pitted
1 teaspoon guajillo chile powder
2 garlic cloves, minced
1 teaspoon cumin
Juice of half a lime
1 teaspoon celery salt
1 teaspoon freshly ground pepper
Patties
1 1/2 pounds ground chuck 80/20
2 tablespoons soy sauce
1/2 teaspoon pepper
4 slices Swiss cheese
4 onion hamburger buns, split
1 cup butter lettuce leaves
Instructions
Prepare a medium-hot fire in a charcoal grill with a
cover, or preheat a gas grill to medium-high.
To make the teriyaki sauce, whisk together all of the
ingredients in a small saucepan and cook over medium heat for 4-5 minutes or
until sauce thickens. Remove from heat.
Add the pineapple slices to the grill and cook for 2-3
minutes, flipping once. Remove from heat, cool then dice. Add the diced
pineapple to a bowl and add the remaining salsa ingredients. Gently fold
together then set aside.
To make the guacamole, add the avocado to a bowl and mash
until desired consistency. Fold in the remaining ingredients and set aside
until assembly.
To make the patties, combine the chuck and soy sauce in a
large bowl, handling as little as possible to avoid compacting the meat. Divide
the mixture into 4 equal portions and form to shape patties, then depress the
centers for even cooking. Sprinkle both sides with pepper.
Place the patties on the grill, cover, and cook, turning
once, until done to preference, about 5 minutes per side for medium rare. During
the last few minutes of grilling, add some pineapple salsa and a cheese slice
to each patty. Place the buns, cut side down, on the outer edges of the rack to
lightly toast also during the last minute of grilling. Remove patties and buns,
set aside.
To assemble the burgers, top each bun bottom with some lettuce
then a patty. Drizzle some teriyaki sauce over the patty then add some
guacamole. Attach the bun tops and enjoy!
Note – If you can’t find guajillo chile powder, you can
lightly toast a dried guajillo chile pepper in a skillet over medium heat that
has been de-stemmed and de-seeded. Then grind it finely in a spice/coffee
grinder or food processor.
SERVES – 4
TIME – 30 MINUTES
Here's the same burger, but incorporating your food lifestyle into this burger. Here is the Paleo, Pegan, Vegan, and Vegetarian Versions.
These substitutions are equal amounts unless otherwise
noted.
PALEO VERSION-
Arrowroot powder in place of cornstarch
Coconut aminos in place of soy sauce
Raw honey in place of sugar
Grass fed ground beef in place of regular ground chuck
Omit the cheese
Lettuce leaves in place of the bun
VEGETARIAN VERSION-
Portobello mushroom in place of the meat
VEGAN VERSION-
Agave nectar in place of sugar
Portobello mushroom in place of the meat
Omit the cheese
Lettuce leaves or vegan hamburger buns in place of
regular buns
PEGAN (PALEO AND VEGAN) VERSION-
Arrowroot powder in place of cornstarch
Coconut aminos in place of soy sauce
Raw honey in place of sugar
Omit all added salt
Half grass fed ground beef patty and half Portobello
mushroom in place of ground chuck
Omit the cheese
Lettuce leaves in place of the bun
I also Periscoped this on air segment this morning. If you are on Periscope, you can follow me @footprintsinthesand.https://www.periscope.tv/w/aIejTTcyMjU2MDZ8NDg2NzYwMTY38nP-Yr0zpe_GEpoazt7_YiGysyIW9Eu2p8aXPcpQuA==
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