Yeh, it’s September but there is still time to grill some burgers. Heck, these are even pretty terrific pan-fried, so, let us get our collective teriyaki on and enjoy some burgers with cheese and grilled pineapple!
This is my home made hommage to Red Robin’s Banzai burger, which I first discovered while living in Northern California back in the 80’s, and it can be as simple, or as complicated, as you like. For this batch, I used jarred teriyaki sauce, but you can make your own, too…
I call it Terryaki, and it is pretty simple to toss together. Either way, this is a really nice burger combination.
INGREDIENTS
•4 burgers
•Teriyaki sauce
•Sliced pineapple, drained
•Tomato, sliced
•Mayonnaise
•Cheese
•Hamburger rolls
Note: I had some Halloumi in the fridge (it is available – seasonally – at Trader Joe’s) that was not getting eaten quickly enough
, so chose to slice that up as well to grill along side the burgers. I would’ve happily gone with that on the burgers, but my husband is a bit of a purist, and wanted American cheese; so we had both.
Arrange your burgers in a single layer in a container (for four, 4 ounce “Pub Burgers,” an eight inch square pan works a treat.
Add teriyaki sauce to cover, then cover the dish and stash in the fridge for a couple of hours or, always more better, overnight.
When ready to cook, remove the burgers from the marinade (discard the excess marinade) and grill or pan-fry as you will.
Add the drained pineapple slices to the grill and sear each side, then remove.
If you have some Halloumi on hand, go ahead and grill that, too, it is tasty.
Top your almost ready burgers with sliced American cheese, then close the grill or cover the pan so that the cheese melts.
To serve, spread the mayonnaise on both sides of lightly toasted hamburger rolls, then top with tomato slice, the burger, and grilled pineapple slice. I offer shredded lettuce on the side, or, if you need to go gluten-free, use large Iceberg lettuce leaves to wrap your burger – it is a really nice change of pace.