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The Hawaiian Sauce:

  • Honey 500.0 g
  • Pineapple juice 500.0 tsp
  • Teriyaki sauce, prepared 250.0 g
  • Vinegar, cider 125.0 g
  • Sriracha sauce, bottle 125.0 g
  • Sesame Oil 75.0 g

The Burger:

  • Beef, minced 900.0 g
  • Lamb, mince 900.0 g
  • Cheddar cheese, sliced 10.0 pc
  • Canned beef, sliced 500.0 g
  • Pineapple slices, grilled 10.0 pc
  • Burger bun, toasted 10.0 pc
  • Hawaiian Sauce, prepared 400.0 g
  1. The Hawaiian Sauce:

    • Combine honey, pineapple juice, teriyaki sauce, vinegar, sriracha sauce and sesame oil. Reduce mixture slowly by halve. Refrigerate and mix with mayo, once cold.
  2. The Burger:

    • Combine ground beef and mutton, and form into 10 patties of 180g each.
    • Cook patties to desired doneness and top with cheese.
    • Slice the pressed canned beef bacon product into 50g pieces. Grill them and season.
    • Same for the pineapple slices.
    • Build burgers by first spreading Hawaiian sauce on the toasted buns then the meat patty with its melted cheese. Top off with grilled canned meat, pineapple and more sauce.