Ingredients
The Hawaiian Sauce:
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Honey 500.0 g
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Pineapple juice 500.0 tsp
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Teriyaki sauce, prepared 250.0 g
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Vinegar, cider 125.0 g
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Sriracha sauce, bottle 125.0 g
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Sesame Oil 75.0 g
The Burger:
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Beef, minced 900.0 g
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Lamb, mince 900.0 g
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Cheddar cheese, sliced 10.0 pc
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Canned beef, sliced 500.0 g
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Pineapple slices, grilled 10.0 pc
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Burger bun, toasted 10.0 pc
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Hawaiian Sauce, prepared 400.0 g
Preparation
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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.
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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.
