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Sweet and Juicy Pineapple Bacon Burger

Tina — Mon, 05 Oct 2009 16:44:35 +0000

The Chinese can have sweet and sour in their meat, so we can do it as well! Here’s an all-American version of a sweet and sour (OK, not really sour) hamburger made to tempt any taste bud.

Ingredients:

2 pounds lean ground beef
1/2 cup sweet or spicy barbecue sauce
1 (8 ounce) can sliced pineapple
8 slices bacon

Directions:

In a large bowl, combine hamburger and barbecue sauce. Season with salt and pepper.
Shape mixture into 4 large patties.
Place a slice of pineapple on top of each and then layer 2 bacon strips crosswise over each burger. Use a toothpick to hold in place.

To cook, place burgers on grill over medium heat until cooked through.

Serve your sweet and juicy pineapple bacon burger on buns with more barbecue sauce, lettuce or even soy sauce if you desire.

Japanese Kobe Burgers From Wagyu Beef

admin — Fri, 14 Dec 2007 20:02:54 +0000

There’s a place where cows drink beer and get regular hand massages – that place is Kobe, Japan. And we’re not talking about cows drinking at bars and visiting masseurs – we’re talking about farming.

The aim of the game is to produce the legendary Kobe Beef. This beef is rich, tender and juicy and cannot be matched by any other beef. It comes from the Wagyu breed of cow that has the unique genetics to create such a highly regarded meat.

The Wagyu cow has fat that is spread throughout its muscle structure that produces a marbled like design in the meat. Its this distribution of fat that gives the unique flavor and texture.

To be called Kobe Beef the meat must not only come from a Wagyu cow but also have been produced in Kobe and meet rigid production standards.

Beer, Massages and Beef

Beer and massages I hear you ask? Lets begin with the beer issue. Your everyday cow is fed on a diet so unappetizing that it has to be force fed when it is young, this is to ensure the cow puts on enough weight to get a higher sale price at slaughter.

But the Kobe cow is given a very high quality feed and is not force fed. Once in a while the cattle is given a drink of beer, the effect of the beer is to increase the cows appetite so it eats more. Because it isn’t force fed, the cow is generally less stressed and everybody knows that a stressed cow gives tougher meat?

This brings us to massaging. Farmers hand massage the cows to tenderize the meat and to relax the cow. The farmers insist that this directly affects the quality of the meat and those who have tasted the meat aren’t disputing that claim.

Japan is so protective of its beloved Kobe Beef that the Government has strictly limited all exports of the meat to a minimum. Farmers in the USA and Scotland raise Wagyu cattle and sell the meat as Kobe Style or Scottish Kobe. And the price? Well a pound of authentic Kobe Beef wholesales at over $80 and a pound of Scottish Kobe Sirloin sells for £23 ($40).

Kobe burgers can be seen on the menus of the most exclusive eateries all over the world. At the Old Homestead Steakhouse, New York a Kobe-style burger will cost you a mere $41. Kobe burgers are also on the menu at Lucky Devils in LA, which offers a massive Kobe burger served either standard, with caramelized onions, Arugula and garlic aioli on a brioche bun, or as one of “Lucky’s Favorites,” fully loaded with all of the above plus Maytag blue cheese, Gruyère cheese and Nueske bacon.

When it comes to expensive Kobe Burgers, LA is a burger mecca.
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Perfect Teriyaki Burgers

admin — Thu, 13 Dec 2007 18:12:42 +0000

These Teriyaki Burgers have been tried and tested many times so will give a great authentic Teriyaki flavor to the ground beef patty.

Ingredients:

1 pound ground beef
1 garlic clove, minced
1 teaspoon of ginger powder
1/2 cup brown sugar
1/2 cup soy sauce
1 1/2 tablespoons red wine vinegar
2 teaspoons of olive oil
cooking spray

Method:

To make the Teriyaki sauce, mix the garlic, soy sauce, ginger, brown sugar, red wine vinegar and olive oil in a bowl.
In a large bowl mix the Teriyaki sauce with the ground beef. Save around 3-4 tablespoons of the Teriyaki sauce for basting the burgers during cooking.
Shape the beef mixture into 4 patties and fry or grill the patties for 4 minutes on each side and brush with the left over Teriyaki marinade.
Serve with toasted burger buns and cheese slices.

Teriyaki Burger Tip: you can also freeze the patties to use at a later date.
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Teriyaki Burgers

admin — Thu, 13 Dec 2007 17:34:28 +0000

Teriyaki Burgers are loved for their trademark sticky patties that are a result of using plenty of brown sugar and by cooking the Teriyaki Burgers by grilling or broiling them.

Try one of our specially selected Teriyaki Burger recipes from all over the world.

About Teriyaki Burgers

Teriyaki burgers have become very popular in the western world because Teriyaki sauce is so simple to make and combines perfectly with the grilling or broiling of meat.

The word “Teriyaki” is a combination of two Japanese words teri and yaki. Teri means shine or luster, referring to the shine of the sauce on the meat, yaki means the cooking method (grilling or broiling).

So Teriyaki Burgers should have a shiny patty and cooked on a grill or broiler, Teriyaki Burgers can be made from chicken, beef, pork and even lamb meat.

The Teriyaki sauce used for making Teriyaki Burgers will vary depending on the recipe but will usually be made up of soy sauce, sake, mirin, brown sugar and fresh ginger.

If you are in a hurry or would like a simpler recipe you can use a store bought Teriyaki sauce.

Teriyaki Burger Cooking Tips

If you haven’t cooked with Japanese ingredients before then using a store bought Teriyaki sauce is a good place to start.
While broiling or grilling your Teriyaki Burgers you should brush them with your Teriyaki sauce every two or three minutes, this will give them their trademark sticky and shiny surface.
If you can’t broil or grill then you can cook Teriyaki Burgers in a heavy bottomed skillet but you will lose some of the flavor associated with grilling.

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Asian Style Burger Soup Recipe

admin — Wed, 12 Dec 2007 21:53:46 +0000

This is a fusion soup that takes some classic Asian ingredients and adds them to a simple burger soup recipe. Asian Style Burger Soup Recipe serves 4.

Ingredients:

1 pound lean ground beef
2 cans beef consommé
1/4 cup diced red bell pepper
1/2 cup sliced fresh mushrooms
4 green onions, diced
2 cups fresh bean sprouts
1 tablespoon toasted sesame seeds
2 cups water

Method:

Brown the ground beef in a large skillet over a medium/high heat, stir frequently to avoid burning.
When the beef is browned all over add the sesame seeds, consommé and water. Bring to the boil and reduce the heat to simmer for around 10 minutes.
Add all of the vegetables and bring to the boil again. Simmer for just 3 more minutes to keep the fresh flavor of the vegetables.

Asian Style Burger Soup: serve fresh from the skillet and with prawn crackers or spring rolls.

This soup recipe is part of our Cheeseburger Soup Recipes series.
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Cheeseburger Soup Recipes:

Sweet Chili Sauce Recipe

admin — Wed, 12 Dec 2007 20:21:59 +0000

An excellent homemade sweet chili sauce recipe that is packed full of Asian style flavors and it won’t blow your head off with heat. A great topping for any Asian themed burgers. Sweet Chili Sauce Recipe Makes 3-4 cups.

Ingredients:

5 large red chilies
10 garlic cloves
4 thumbs of fresh ginger
8 lime leaves
3 lemon grass stems
1 cup fresh cilantro leaves
1 1/2 cup sugar
3.5 fluid oz cider vinegar
1.5 fluid oz Asia fish sauce
1.5 fluid oz Tamari
4 tablespoons water

Method:

De-stem the chilies, peel the ginger and garlic.
Place the chilies, garlic, ginger, lime leaves, lemon grass stems and cilantro in a food processor and blend to a coarse paste.
Heat the sugar with the water in a saucepan until the sugar dissolves. Then turn up the heat and boil the syrup until it turns to caramel, this should be around 5 minutes. Stir in the paste mixture and bring back to the boil.
Now add the cider vinegar, fish sauce and tamari and bring to the boil again and simmer for 2 minutes. Pour into sterilized jars and allow to cool before enjoying.

Sweet Chili Sauce Tip: you can use basil & mint leaves instead of lime leaves.
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Chili Sauce Recipes:

Chicken Teriyaki Burgers

admin — Tue, 11 Dec 2007 18:25:46 +0000

These Chicken Teriyaki Burgers are a very healthy alternative to the usual beef burgers and have lots of flavors too. The ground chicken is mixed with Teriyaki sauce and fresh herbs. Makes 4 Chicken Teriyaki Burgers.

Ingredients:

1 pound ground chicken breast
2 tablespoons of Teriyaki sauce
3 garlic cloves, minced
1/2 bell pepper, finely chopped
1 jalapeño pepper, finely chopped
1/2 cup breadcrumbs
1 beaten egg
1 medium onion, finely chopped
1 teaspoon fresh sage
1 teaspoon fresh thyme
1/2 teaspoon cracked black pepper

Method:

Mix the ground chicken with all of the ingredients in a large bowl and combine well using your hands. If you want a little more heat then you can add an extra jalapeño pepper.
Allow the chicken mixture to rest for 2 hours in the refrigerator, this will give the flavors time to infuse the meat.
Shape the mixture into 4 patties and fry or grill the patties for around 4-5 minutes on each side or until they are cooked through.
Try serving these with a sweet relish or a slice of pineapple.

Chicken Teriyaki Burger Tip: make sure the chicken is fully cooked through before serving.
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Teriyaki Pork Burgers

admin — Tue, 11 Dec 2007 18:17:45 +0000

These Teriyaki Pork Burgers are full of natural meaty flavor from the pork and also have a sweet tang from the Teriyaki marinade sauce. If you haven’t tried burgers made from pork yet then give these Teriyaki pork burgers a try.

Ingredients:

1 lb lean ground pork
2 tablespoons of soy sauce
1 teaspoon of brown sugar
1/4 teaspoon of ginger
1/4 teaspoon of garlic powder
1/4 teaspoon of black pepper
1/4 cup fine bread crumbs
2 tablespoons of chopped onions
2 green onions, chopped
2 tablespoons of orange juice concentrate, defrosted

Method:

To make the Teriyaki sauce, mix the soy sauce, sugar, ginger, garlic, black pepper and orange juice concentrate in a bowl and whisk. Don’t worry if the sugar doesn’t dissolve fully.
In a large bowl mix the Teriyaki sauce with the ground pork, onions and bread crumbs but save around 3-4 tablespoons of the Teriyaki sauce for basting.
Shape the pork mixture into 4 patties and fry or grill the patties for around 5-6 minutes on each side and brush with the left over Teriyaki marinade.
Serve with toasted burger buns and cheese slices.

Teriyaki Burger Tip: make sure the pork is fully cooked through before serving.
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Basic Teriyaki Burgers

admin — Tue, 11 Dec 2007 18:06:11 +0000

A very basic Teriyaki burger recipe that uses store bought Teriyaki sauce mixed in with the ground beef and brushed on to the patties whilst cooking them.

Ingredients:

1 pound ground beef
6 tablespoon Teriyaki marinade sauce
1 small onion, halved and sliced
salt and pepper to taste
4 slices of Swiss cheese
knob of butter
cooking spray

Method:

Heat a skillet over a medium heat and melt the knob of butter. Add the sliced onion and sauté them until soft and slightly browned. Set aside and allow to cool.
In a medium bowl, mix together the minced beef, 4 tablespoons of the Teriyaki marinade, ginger powder and fried onions. Keep some of the Teriyaki marinade aside. Form the mixture into 4 patties and refrigerate for at least 2 hours.
Fry or grill the patties for 4 minutes on each side and brush with the left over Teriyaki marinade.
Serve with toasted burger buns and cheese slices.

Teriyaki Burger Tip: for best results grill these burgers and brush them with Teriyaki sauce during cooking.
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Indian Curry Chicken Burgers

admin — Mon, 10 Dec 2007 22:10:30 +0000

The traditional Indian curry powder will transform these chicken burgers into an exotic treat; and the warmed Indian naan bread will go down a treat too.

Ingredients:

1 pound of ground chicken
1/2 cup sour cream or Greek yogurt
1/4 cup chopped red onion
2 tablespoons of curry powder
2 teaspoons of chopped fresh mint leaves
salt and pepper
olive oil for greasing
1/4 cup any Indian chutney (mango, pineapple, lemon)
Indian Naan bread or pitta bread

Method:

Mix the ground chicken, half of the sour cream/greek yoghurt, onion, 1 tablespoon of the curry powder and 1 teaspoon of the mint in a large bowl. Season with salt and pepper and shape into 4 patties.
Pan-fry the burgers in a large skillet greased with a little olive oil. Flip once and cook for about 4 minutes each side.
Whisk the remaining sour cream/yoghurt with the left over curry powder and mint. You can heat the naan/pitta bread as instructed on the packaging.
Serve the burgers on the warm naan with the sour cream mixture and chutney on top, add tomato, lettuce and chopped onion to taste.

Suggested burger topping: try serving with a fresh Mango Lassi. More burger toppings.
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