Hawaiian Burger

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the burger patty

1 egg
1/4 cup Italian flat leaf parsley, minced
1 bunch of chives, minced
1 clove garlic, minced
1 teaspoon steak spice
Big pinch Greek oregano
Big pinch hot chilli flakes
Big pinch sea salt
Freshly ground pepper
1 pound fresh ground organic chuck
2-3 tablespoons oil

For the topping

8 slices Applewood smoked bacon
4 fresh pineapple slices, 1/2 –inch thick
1/4 cup unsalted butter, melted
1/4 cup brown sugar
4 slices mozzarella cheese
4 brioche buns or chala bread, toasted and cut in half
Lettuce
2 ripe tomatos, sliced into rounds
8 pickle slices

For the mayonnaise

1/3 cup mayonnaise
2 chipotle peppers in adobo sauce
Pinch of sea salt
Freshly cracked pepper

To make the burger patty: In a bowl, mix egg, parsley, chives, garlic, steak spice, Greek oregano, chilli flakes and sea salt. Add beef and squish together for 30 seconds to season beef, don’t over mix, cover and refrigerate.

To prepare the toppings: Heat a big pan on medium and line up the bacon slices. Cook until golden and crispy. Strain. Line a baking sheet with parchment paper. Brush both sides of the pineapple with butter and lightly sprinkle with brown sugar. Place on baking sheet and grill until caramelised, about 5 minutes.

Shape beef into 4 wide 1-inch thick patties. Heat canola oil in a pan on medium-high. Sear patties for 2 minutes on each side, until they develop a nice crust. Reduce heat to medium-low and cook for an additional 3 minutes per side. Top each patty with a slice of mozzarella cheese and melt.

To make the mayonnaise: In a food processor, blend together mayonnaise, chipotle peppers, salt and pepper.

Slather chipotle mayo on toasted brioche buns, add lettuce, tomato, pickles, burger patty with melted cheese, bacon and a slice of caramelized pineapple.

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