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Stuffed Hawaiian Burgers with Grilled Pineapple, Peameal, and Teriyaki Ketchup
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Stuffed Hawaiian Burgers with Grilled Pineapple, Peameal, and Teriyaki Ketchup

Healthy fats • High fibre • High protein • Nut-free
Course Main Course
Servings 4

Ingredients

Stuffed Hawaiian Burgers

  • 6 ounces (170g) cremini mushrooms stemmed and quartered
  • 6 tablespoons old-fashioned rolled oats
  • 6 ounces (170 g) extra-lean ground beef
  • 6 ounces (170 g) extra-lean ground pork
  • 1 large egg beaten
  • 4½ teaspoons finely minced jalapeño pepper
  • 1 tablespoon finely minced green onion
  • 2 teaspoons teriyaki sauce
  • 1 teaspoon cracked black pepper
  • ¾ teaspoon kosher salt
  • ¼ cup Monterey Jack cheese finely shredded
  • 4 whole-grain burger buns

Toppings

  • 2 tablespoons ketchup
  • 6 teaspoons teriyaki sauce divided
  • 4 slices lean peameal (Canadian) bacon
  • 4 slices fresh pineapple ¼ inch/5 mm thick
  • 1 cup tightly packed arugula (optional)
  • ¼ cup pickled sliced jalapeño peppers (optional)

Instructions

Make the Stuffed Hawaiian Burgers

  • Pulse the mushrooms in a food processor until they are finely minced—they should look like ground meat. Remove from the food processor and use all of your strength to squeeze out any residual liquid. Transfer to a large bowl.
  • Add the oats to the food processor and pulse into a powder-like consistency. Add the oat flour to the bowl with the mushrooms. Add the ground beef, ground pork, egg, jalapeños, green onions, teriyaki sauce, pepper, and salt. Delicately combine the ingredients just until mixed through, being careful not to overwork or squeeze the burger mixture.
  • Portion the meat into 4 equal balls. Make a hole in the centre of each ball and pack about 1 tablespoon (15 mL) of the cheese (squished into a balinto each hole. Form the meat around it, then squish the patties down to form epic stuffed burgers about 1 inch (2.5 cthick. Refrigerate for 10 to 30 minutes to firm up.
  • Meanwhile, in a small bowl, stir together the ketchup and 4 teaspoons (20 mL) of the teriyaki sauce. Set aside.
  • Preheat a grill to medium-high heat and lightly grease the grate. Grill the burgers, with the lid closed, for 4 to 6 minutes per side, or until the internal temperature is 160°F (70°C).

Prepare the Toppings

  • Meanwhile, grill the bacon for about 2 minutes per side, or until fully opaque and cooked through. Brush the pineapple with the remaining 2 teaspoons (10 mL) teriyaki sauce and grill until charred, about 2 minutes per side. Hollow out both sides of the buns and lightly toast on the grill for 30 to 60 seconds.
  • To assemble, on each bun, layer a slice of peameal bacon, a pineapple ring, arugula (if using), and a burger. Top with a dollop of the teriyaki ketchup and a few pickled jalapeños (if using), and finish with the bun top.

Notes

ABBEY’S TIP: I have nothing against bread or fluffy, doughy buns, but I also like being able to fit my food into my mouth without someone cracking an inappropriate joke or losing half my meal down my blouse. Hollowing out some of the bun leaves more room for stacking my burger high with fillings, and saves me the dry cleaning bill from a messy lunch. But don’t throw those goodies out! If you’re not going to eat those little scraps, freeze them for when you’re ready to make croutons. Toss them in a few teaspoons of olive oil and bake them in a 375°F (190°C) oven for 7 to 10 minutes, until crispy.