MOB KITCHEN
MOB KITCHEN

Double Decker Hawaiian Burgers

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Bio:

We think pineapple is a bad vibe on a pizza. It works an absolute charm in a burger though.

 

Notes:

Make sure your griddle pan is nice and hot before you start cooking the pineapple and burgers so there is some nice charring.

 

Ingredients:

750g Beef Mince - £1.99

Teriyaki Sauce - £1.00

8 Slices of Jarlsberg - £1.75

4 Brioche Rolls - £0.90

Cayenne Pepper - £0.85

Bag of Rocket - £1.00

Mayonnaise - £0.75

1 Pineapple - £1.50

1 Red Onion - £0.21

 

Total Price: 9.95

 

Method:

1.    Make your mayo. Squeeze 8 or 9 tablespoons of mayo into a bowl. Add a heaped teaspoon of cayenne pepper, and two tablespoons of teriyaki. Mix everything together and set aside.

2.    Prep your pineapple. Top and bottom the fruit, and cut off the skins. Cut 8 slices of pineapple, about the size of two pound coins on top of eachother.

3.    Cut the centres out of the pineapple slices, and then set aside.

4.    Burger time. Get your mince and place into a bowl. Add 2 tablespoons of teriyaki, and a LOT of pepper. Season with salt and mix everything together.

5.    Divide the beef into 8 balls, and then make each of the balls into patties, about the thickness of two 1 pound coins.

6.    Cooking time. Heat a griddle pan (or a frying pan if you don’t have one). Place two patties, and two pineapple slices, into the pan and cook over a medium-high heat for 4 minutes.

7.    Once there are char marks on the underside, flip the burgers and the pineapple.

8.    Cook for another 3 minutes, and then add a slice of jarlsberg to each patty. Allow to melt, and then remove the pan from the heat.

9.    Burger assembly time. Take on half of a toasted brioche bap. Spoon over a generous dollop of mayo, and then place on a slice of pineapple. Top that with a patty, and then add a handful of fresh rocket. Place another slice of pineapple on top, and then add another patty. Top the patty with two rings of red onion, and then add another dollop of mayo. Top it all of with the top half of the brioche bap, squidge it down and merk it.