Sunny’s Maui Luau Burger2018-06-14
- Yield : 4 burgers
- Cook Time : 35m
- Ready In : 55m
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- 1 1/2 pounds ground pork
- 1/2 cup finely chopped fresh parsley
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic, finely grated
- 1/2 cup fruity barbecue sauce
- Freshly cracked black pepper
- 4 canned pineapple rings
- 16 very thin slices red onion
- 1/4 to 1/2 cup beer
- 4 regular hamburger buns
- 2 to 3 tablespoons salted butter, melted
- One 10- to 12-ounce bag salted plantain chips (lengthwise strips are best, but discs work too)
In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour.
In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour.
Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook's Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes.
Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes.
Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun.