Parsleys Pineapple Burgers Recipes

Steps:

• Divide meat into 4 equal patties.
• Drain pineapple.
• Put 1-1/2 slices on each of two patties.
• Put remaining patties on top of pineapple-meat patties and seal edges (You now have two meat patties with pineapples inside).
• Broil patties to desired doneness.
• SAUCE: Put ketchup, brown sugar,and mustard into saucepan, heat over low heat until bubbly,stirring so sugar does not stick.
• Remove burgers when done, and pour sauce over burgers.
• Serve with dinner roll, or rice.

Steps:

• In a small saucepan, combine the brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally. , Meanwhile, shape beef into four patties. Place pineapple slices on two patties; top with remaining patties. Seal edges; sprinkle with salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium-hot heat or broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with sauce and lettuce.

Steps:

• In a large bowl, combine the pork, parsley, salt, garlic, 1/4 cup of the barbecue sauce and some pepper. Gently mix, then separate into 4 balls and rest at room temperature for 1 hour.
• In a shallow dish, add the pineapple rings in one layer, then on each ring, add 4 slices of onion. Brush the tops with the remaining 1/4 cup barbecue sauce. Pour beer in the side of the dish up to the level of the pineapple. Rest at room temperature for 1 hour.
• Heat an outdoor grill to medium high for direct and indirect heat (to cook on a griddle, see Cook's Note). Press the burgers into patties slightly larger than the buns. Place the burgers over the direct heat and cook on one side for 6 to 8 minutes. Flip to the indirect heat side of the grill and cook until the internal temperature reads 155 degrees F. Remove from the grill and lightly tent the burgers with loose-fitting aluminum foil for 5 minutes.
• Meanwhile, shake the excess marinade off the pineapples and onions. Grill the pineapple rings on one side until charred and easily released to be flipped; grill on the other side until grill marked. Using a grill pan, cook the onions until tender and charred, about 15 minutes. Let rest for 5 minutes.
• Brush the outside of the buns with the butter and place them on the grill buttered-side down. Grill until toasted but still shiny, 1 to 2 minutes. Build each burger starting with a bottom bun, a patty, a pineapple ring, some onions, a handful of plantain chips and a top bun.

Steps:

• In a large bowl, mix together (with clean hands) ground sirloin, soy sauce, pineapple and garlic. Add beaten eggs---mix well. Add bread crumbs----mix well. Shape into patties approximately 1/4 lb each. Grill as usual. Serve on buns with favorite condiments.
• makes about 8-10 burgers, depending how big you make them.

Steps:

• 1. To make the burger patty: In a bowl, place the ground chuck, mix in the egg, chives, parsley, garlic, steak seasoning, oregano, chile flakes, sea salt and pepper. Mix together 30 seconds, don't over mix, cover and refrigerate while preparing the toppings.
• 2. To prepare toppings: cook bacon until golden and crispy (softer if preferred)drain. Heat the broiler: line a baking sheet with parchment paper. Brush both sides of the pineapple with butter and lightly sprinkle with brown sugar. Place in oven, broil until caramelized, about 5-7 minutes.
• 3. Next shape the beef mixture into 4 patties. Heat canola oil in a pan on medium high. Sear patties for 2 minutes each side until they develop a nice crust. Reduce heat to medium-low and cook for an additional 3 minutes per side. Top each patty with a slice of mozzarella cheese and melt.
• 4. To make the chipotle sauce, blend the mayonnaise, chipotle peppers, salt and pepper. Slather the sauce on a bun, top with burger patty, bacon, pineapple, lettuce, tomato, pickles..ENJOY!!

Steps:

• For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
• For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
• To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

Steps:

• Prepare barbecue (medium-high heat). Whisk parsley, olive oil, vinegar, garlic, 1/4 teaspoon cayenne pepper and oregano in small bowl to blend. Season sauce to taste with salt.
• Combine beef, 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper in medium bowl; blend well. Shape beef into two 1-inch-thick patties. Grill beef until cooked to desired doneness, about 5 minutes per side for medium-rare.
• Transfer beef to plates. Spoon sauce over and serve.