Hawaiian Hamburgers

This is a new creation that I was SO excited to try this weekend. Inspiration actually came from a few different places for this one. My friend Brittney loves making a version of this burger with her boyfriend, which reminded me that I absolutely love the Hawaiian Fajitas at Hula Hut (I get them every year for my birthday). I was excited to use a whole pineapple, I've never cut one before! It was actually really simple though and totally worth it.

Hawaiian Hamburgers

2 red bell peppers, halved, seeded and cut in strips, divided

1 red onion, diced, divided

1 poblano pepper, halved, seeded and cut in strips

Salt and pepper to taste

1 tablespoon olive oil

3 large ears corn

1 pineapple, cut into 1/2 inch rings

2 pounds ground sirloin

1/4 cup cilantro

Salt and pepper to taste

3 tablespoons soy sauce, divided

1 lime, zested and juiced

Sliced cheddar cheese

1 (6 ounce) can pineapple juice

2 tablespoons brown sugar

6 kaiser rolls, sliced

Sliced tomato (optional)

First, fire up the grill. Combine red pepper, onion, poblano, salt and pepper and olive oil on a large sheet of foil, reserving 2 tablespoons each of red pepper and onion. Cook veggie mixture on the grill on foil about 20 minutes until soft. At the same time, cook corn on grill as well, in shuck, or wrapped in foil. Once veggies are removed, cook directly on grill about 5 minutes on each side, or until nice grill marks are formed.

While veggies are cooking, combine remaining peppers and onions, sirloin, cilantro, salt and pepper, lime juice and 1 tablespoon soy sauce and then form into 6 patties, about 1 inch thick. Cook on grill about 5-8 minutes on each side or until done. Top with cheddar cheese for last minute of cooking.

While burgers cook, combine remaining soy sauce, lime zest, pineapple juice and brown sugar in a sauce pan and simmer until reduced to about 1/3 cup. Place kaiser rolls on grill for 2 minutes or until lightly toasted.

For serving, place patty on kaiser roll with grilled pineapple, sauteed veggies, pineapple teryaki glaze and sliced tomato. Serve with grilled corn and grilled mango.