You had me at Sriracha…
Tonight was one of those nights where we were both hungry but had no idea what to make. We went through a variety of recipes with both of us mostly answering “meh” to the other’s suggestion. After a brief jaunt through her blogs the wife came across a pretty damn good sounding recipe that we both could agree on. This time the blog was Skinnytaste and the recipe was for grilled hawaiian teriyaki burgers.
For our purposes here we cut the recipe in half. There’s only two of us and no need to make eight patties. I mean, I could do my fair share of damage to the burgers but that’s not the point of a diet…and it’s not my cheat meal. In any case, the recipe cut in half is still enough for four good sized patties. Throw all of the burger ingredients into a bowl with your meat and mix it all up. I do agree with the point of not too mix it up too much. I didn’t and the burgers turned out great. If we make this again, and we will, I would actually add a bit more Sriracha just to give it a bit more spice. These are not bland by any means, but I do likes me some heat.
The wife got the sauce going while I threw together some of the other dinner pieces. The sauce seemed to be the part of the recipe that took the most work. It was by no means hard, but you want to be sure that you don’t burn the sauce when you are cooking it. It gets thick enough to top the burgers…and in our case our side of veggies.
Once all of dinner was in full swing we through on some organic Alexia sweet potato fries. If you haven’t had this brand of french fries, you should definitely try them. Easy, good, and organic. To go along with the theme of the meal the wife picked up a steam back of carrots and snow peas from Kroger. To add some flavor to the veggies we coated them in the extra sauce from the burgers.
As a man’s man (ha…) I cooked up the burgers on the grill. Cooking the pineapple on the grill was good idea and the times beloware perfect. Also, toast your buns. Once everything is done, put it all together and you’re all set. Another dinner that with the two of us working together (me, following directions of course) came together in no time. No expensive or fancy ingredients. Just good, healthy items that once you eat you won’t feel bad about after.
- 2 lbs Laura’s Lean 93% ground beef
- 1/2 cup grated carrots
- 1/2 cup chopped scallions
- 1 tsp fresh grated ginger
- 1 tbsp reduced sodium soy sauce
- 1 tsp sriracha sauce (or more if you like it spicy)
- 8 slices fresh pineapple
- 8 whole wheat 100 calorie buns
- 8 lettuce leaves
For the pineapple teriyaki sauce:
- 1/2 tbsp cornstarch
- 1/4 cup cold water
- 1/4 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 3 tbsp brown sugar
- 1/2 teaspoon fresh grated ginger, very fine
- 1 small garlic clove, minced
- For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.
- For the teriyaki sauce: Combine the cornstarch in cold water and dissolve. Set aside.
- Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.
- Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
- To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.