These burgers are soooo good, because the recipe calls for fresh, pureed pineapple and fresh ginger. The bun recipe is made with pineapple juice, and if you use good quality beef, you are talking a restaurant quality, drippy, juicy burger, completely from scratch in your own kitchen! (Or, grill, if it’s nice enough out). If you don’t plan on making your own buns for this, make sure you get a sweet, Hawaiian style roll. The fresh, ingredients and step by step instructions are as follows:
- 1 1/2 pounds good, ground beef
- 1 cup pineapple, pureed
- 1 tsp fresh ginger, or ground
- 1/2 cup molasses
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 avocado
- 3/4 cup mayonnaise (homemade mayo)
- salt and pepper
- baby swiss or good cheddar for topping
- red onion, romaine lettuce, tomato
For the buns:
- 2 1/2 cups bread flour
- 2 large eggs
- 1/2 cup pineapple juice
- 1/3 cup sugar
- 1 tsp salt
- 2 1/2 tsp active dry or bread machine yeast
Begin with the buns. Add all bun ingredients to dough cycle in bread machine. Let run through entire cycle. On a large, floured area, dump dough out and knead a few times. Separate dough into 6 equal parts, roll into circles, and flatten to about 1/4 inch thick. Lay each bun on a parchment lined baking sheet, cover with a light towel. Let rise about 30 to 40 minutes (they should be the size and shape of hamburger buns) and bake for 17-25 minutes in a 375 degree oven, until golden brown. You can do this by hand, but you will need to work and knead the dough for a good 15 to 20 minutes before letting it rise once for an hour, and then begin forming the buns.
Heat grill or skillet to medium high heat.
In a blender, puree pineapple and ginger. Add molasses, honey, soy sauce, and vinegar. Set aside.
In a blender or food processor, combine mayo and avocado. This will be the avocado mayo (no, really?) for the burgers.
Divide hamburger into 4 to 5 equal portions, and without over working the meat, form into patties (tip: make the edges come up slightly more than the centers). Salt and pepper on each side and grill for 4 to 6 minutes on each side, until desired doneness is reached. Top with cheese durning the last minute.
Serve with avocado mayo and desired toppings, on a Hawaiian roll.