While I enjoyed this one, Corrie thought it was just okay. Although it’s not complicated, there were a number of components between the salsa, sauce, and burgers, so I don’t think this one’s becoming a go-to meal anytime soon. Nevertheless, I think it might be a good starting place for a burger thought…maybe a teriyaki burger glazed with store-bought teriyaki sauce to help cut down on some of the steps!
Teriyaki Burgers with Mango Pineapple Salsa
- 1 mango, diced
- 1-1½ cups diced fresh pineapple
- ½ of one red bell pepper, diced small
- ¼ cup red onion, finely diced
- 1 tbsp. minced fresh cilantro
- Juice of one lime
- Pinch of coarse salt
- 1/2 cup fresh chopped pineapple
- 1/4 cup low sodium soy sauce
- 1/2 inch knob of ginger, peeled and minced fine
- 1 1/2 tbsp. brown sugar
- 1 cloves garlic, minced
- 1/4 tsp. vinegar (apple cider or rice vinegar)
- 1/4 tsp. sesame oil
- 1/2 tbsp. cornstarch
- 1/2 tbsp. cold water
- 1 lb. ground sirloin
- 2 tbsp. finely chopped yellow onion
- 1 tsp. minced garlic
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 1 or 2 dashes of Worcestershire sauce
Combine all the ingredients in a bowl and mix well. Cover and refrigerate, allowing the flavors to meld.
Put pineapple, soy sauce, ginger, brown sugar, garlic, vinegar and sesame oil in a blender or food processor, and puree until smooth. Transfer to a medium saucepan, and warm over medium-high heat until bubbly, 1-2 minutes. In a small, separate bowl, whisk together the cornstarch and water until smooth then add to the saucepan, and stir until mixed. Heat the sauce, stirring constantly, until the mixture bubbles and thickens. Remove from the heat and set aside.
Mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form into 4 patties, each about ¾-inch thick.
Cook the hamburgers directly over medium-high heat, turning once, 3 -5 minutes per side.
Grill the buns if desired.