Recipe: Tahiti Sweetie Burgers

TAHITI SWEETIE BURGERS

1 1/2 lbs. ground beef sirloin, 90 percent lean
1/2 tsp. garlic salt
1/2 tsp. coarse-ground black pepper
1/8 tsp. onion salt
6 tbsp. teriyaki sauce
6 poppy seed onion buns, sliced
4 tbsp. butter at room temperature, plus 2 tbsp. additional
l 1 clove garlic, minced
1 (20 oz.) can pineapple rings
1 (2.8 oz.) can French-fried onions
1 (3 oz.) bag real bacon bits
Provolone cheese slices
FOR SERVING:
Shredded lettuce
Honey mustard
Teriyaki sauce

Mix ground beef with garlic salt, pepper, onion salt and 6 tablespoons teriyaki sauce.

Form mixture into 5 patties and set aside.

Take one pineapple ring and finely chop it. Add the chopped pineapple and garlic to 4 tablespoons softened butter and mix until blended.

Spread garlic-pineapple butter on both halves of buns and set aside.

In a saute pan, melt the 2 tablespoons butter. Add onions and toast for about 3 minutes until coated with butter and warmed. Remove onions from pan and add half the bag of bacon bits to the pan, cooking about 3 minutes until the bacon is warmed through. Remove from pan and set aside.

Grill burgers on low until internal temperature reaches about 155 degrees. Cover with one slice of provolone cheese each and move to back of grill. Burgers will continue to cook and should reach the perfect temperature.

While burgers are resting on back of the grill place the buns, buttered side down, on the grill and toast until they are golden brown.

Place buns on platter and add another slice of provolone cheese to bottom half of each bun.

TO SERVE:
Spread about 1 tablespoon of honey mustard on top of the cheese on the bottom of each bun. Top with shredded lettuce and a burger patty. Top burger with a pineapple ring, bacon pieces, onion rings, more honey mustard, more teriyaki sauce and finish with top of bun.

Makes 5 servings
From: Diedra Noel, Finalist in Beacon's Best Burger Contest, 2008
Source: Akron Beacon Journal, July 16, 2008