Polynesian Burgers

7
Servings
35m
Prep Time
12-15m
Cook Time
47m
Ready In


"I always have requests to make these burgers, they are especially good cooked on the grill"

Original recipe yields 7 servings
OK
  • GLAZE - you can double this

Nutritional

  • Serving Size: 1 (266.2 g)
  • Calories 402.2
  • Total Fat - 20.5 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 122.8 mg
  • Sodium - 451.6 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 1.8 g
  • Sugars - 10.8 g
  • Protein - 40.8 g
  • Calcium - 35.9 mg
  • Iron - 3.4 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.5 mg

FOR THE FILLING


Step 1

Drain pineapple, reserving 1 tablespoon juice. Set aside. In medium skillet, heat 1 tablespoon salad oil over medium heat until hot; add red pepper and onion; saute until onion is tender and slightly browned, about 8 minutes. In medium bowl, combine 1/4 cup pineapple, the red pepper mixture, green onions, macadamia nuts and water chestnuts. Set aside.

Step 2

Prepare outdoor grill for barbecue.

Step 3

In large bowl, combine pork and beef. Add soy sauce; mix lightly. divide mixture in half; on each of two sheets of waxed paper, shape half the beef mixture into a 9" patty. Top one patty with red pepper mixture, spreading mixture to within 1/2" of edges. Holding edge of waxed paper on second patty, invert second patty over filling. Remove waxed paper; press patties together at edges. Refrigerate until ready to grill; remove waxed paper before grilling.

FOR THE GLAZE


Step 4

In small saucepan, combine ginger, preserves, ketchup and reserved pineapple juice. Over low heat cook until preserves melt. Keep warm.

Step 5

Using Direct Method: cook burger with grill covered, 6" from medium hot coals, 9 minutes. To turn, slide a baking sheet without sides under burger; top with another baking sheet without sides. Invert baking sheets and burger; slide burger onto grill. Cook, basting occasionally with glaze, 6 minutes or until cooked. Slide burger onto baking sheet; transfer to platter.

Step 6

Stir remaining pineapple into glaze; reheat. Spoon glaze over burger. To serve, cut burger into wedges.

Tips & Variations


No special items needed.

Related

Bergy

I don't BBQ so I pan fried. The stuffing in the burger combined with the Beef/Pork meat flavours is great. Then add the wonderful glaze and it equals a very tasty burger. You could use this glaze on chicken or even on fish. It is so good. Super combination.

review by:
(8 May 2016)