TROPICAL ASIAN CRUNCH BURGER
Ingredients:
BURGER PATTIES:
1 tsp sesame seed oil
1/4 cup teriyaki sauce (World Harbors Maui Mtn Teriyaki recommended)
1 tsp grated fresh ginger root
1 8oz can Dole crushed pineapple drained (save juice)
1 11oz can Dole mandarin oranges drained (save juice)
2 lbs ground beef
2 Tbsp coarse kosher salt
1/2 cup Kraft Asian Toasted Sesame Dressing & Marinade
WINE SWEET SAUTEED ONIONS:
2 Lg white onions (thinly sliced)
1/4 cup Olive Oil
1/4 cup Kraft Asian Toasted Sesame Dressing & Marinade
1/2 cup saved pineapple-mandarin juice
2 Tbsp teriyaki sauce
1/2 cup Sutter Home white wine (Pinot Grigio recommended)
ASIAN CRUNCH SLAW:
1/2 cup Kraft mayonnaise
1/4 cup Kraft Asian Toasted Sesame Dressing & Marinade
1 Tbsp saved pineapple-mandarin juice
2 Tbsp teriyaki sauce
1 bag pre-made coleslaw mix (14 or 16oz bag)
1 3oz can La Choy Rice Noodles. ( Do not substitute)
OTHER INGREDIENTS:
6 slices Swiss cheese
2 tomatoes sliced
6 Wonder whole grain white sandwich buns (looks like a large hamburger bun)
1 stick butter, soften for buttering the buns
1/4 cup vegetable oil, for brushing on the grill
1 box wax paper for burger patties
1 roll taper towels
Instructions:
Brush the grill with oil before heating. Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with cover.
TO MAKE THE PATTIES:
In medium bowl combined sesame seed oil, teriyaki sauce and ginger. Stir and set aside. Drain pineapple and mandarin oranges, saving the juice of both fruit together in one container. Place pineapple and mandarin oranges on paper towels. Press out excess juice. Add fruit to mixture ans stir well. Set aside. In a large bowl combined the ground beef and salt. Mix well. Add Kraft dressing and the fruit mixture. Mix well. Use wax paper to press and form 6 large patties (they do shrink when cooked). Cover large cookie sheet with wax paper. Place the burgers on the cookie sheet and cover with wax paper. Refrigerate or keep in large cooler until ready to grill.
TO MAKE THE ONIONS:
Thinly slice the onions, set aside on plate. Use a grill safe pan. Add olive oil, Kraft dressing, 1/4 cup saved fruit juice, teriyaki sauce and wine to the pan; stir well. Add thinly sliced onions; mix well. Place pan on grill. Saute onions in mixture until onions are clear and have a nice brown glaze and liquid is well absorbed. Stir every 10 minutes. Cover, set aside and keep warm. (approx. 40 to 50 minutes @ 400 degrees in a closed gas grill)
TO MAKE THE SLAW:
In a medium bowl combine mayonnaise, Kraft dressing and 1 Tbsp saved fruit juice and teriyaki sauce. Mix until smooth. Add bag of coleslaw mix; mix well. Refrigerate or keep in cooler until burgers are ready. DO NOT add the rice noodles to mixture until just before assembling burger. This will keep the crunch.
Butter each side of the bun. Set aside to grill.
Slice tomatoes. Set aside for assembly of burger.
Place the patties on the grill racks and close cover. Grill patties for 4 or 5 minutes. Then flip patties. Continue cooking until desired wellness. The last 2 minutes of grilling add a slice of cheese to each patty. Remove burger patties. Then place buns (butter sides down) on the grill racks. Toast buns until golden brown.
TO ASSEMBLE THE BURGERS:
Stir the rice noodles into slaw mixture; set aside. On the bottom grilled bun place approx 3/4 cup slaw. Then place the grilled burger with cheese on the slaw. Add sauteed onions, tomato and the top of the grilled bun. Serve.
Makes 6 burgers