Back when The Mister and I were slinging smiling burgers and fries for tips. Back when four core values were engraved into our grey matter. Back when our “breaks” would include Red Bulls and chain smoking (ah, the blissfully ignorant youth). Out of the 21+ burgers, there was one that he LOVED best.
This burger (which goes by a different name on the menu) is made in honor of The Mister and his favorite burger. Sure, he can eat whatever he wants. But in our home, there’s no gluten. And I still have a fear and loathing (I kid, kind of) of nightshades. Besides, he always ordered it without tomato, so I’m free to make an AIP version for the whole family. *wink*
The beef patties in the restaurant were first marinated in teriyaki sauce and grilled with cheddar cheese. Pineapple rings were also marinated in teriyaki sauce. Sesame buns were toasted then slathered with mayo. Finished with shredded lettuce and tomato slices. All in all, it is pretty basic teriyaki burger.
To recreate the teriyaki flavor (as best as one can on the AIP) I mixed coconut aminos, fish sauce, and a touch of molasses. This is basted on the burgers and pineapple slices as they grill.
Instead of using canned pineapple, I opted for fresh. Slicing away the top, bottom, and skin. Then cut in half. I use an apple corer to remove the tougher pineapple core (and split that with The Mister, it’s his favorite part. it also happens to contain concentrated amounts of bromelain) and slice each half into quarters, resulting in “rings”.
I prefer burgers that require a fork and knife to eat. No fake buns for me. But I did have a couple of topping options for these burgers:
- A simple coleslaw: Half a head of cabbage, thinly sliced. One large carrot, julienne sliced. 1 tsp raw honey. 1/4 tsp salt. Optional addition: fresh grated ginger or grated homemade pickled ginger (I used the latter). Mix all ingredients together and let flavors meld. This teriyaki burger is pictured above.
- A generous forkful (or two!) of white kimchi. I made Dora’s recipe and highly recommend it. The only changes I made were adding dulse flakes, using dried dates instead of red, and leaving out the persimmons because they’re not in season. This teriyaki burger is pictured towards the bottom of this post.
Then just add your starchy side of choice (I made yuca fries) and you’ve got yourself a burger!
- 3 TB coconut aminos
- ¼ tsp fish sauce
- 1 tsp unsulphured molasses
- 1 lb ground beef
- ¾ tsp sea salt
- ½ pineapple, cored, peeled, and sliced into four "rings"
- white kimchi or a simple coleslaw
- Preheat grill to medium heat.
- Meanwhile, mix coconut aminos, fish sauce, and molasses in a small bowl. Using a basting brush, brush the pineapple rings and set aside.
- Divide beef into quarters and shape into patties. Season with sea salt on both sides and place on heated grill (leaving room for pineapple). Brush each patty with remaining sauce.
- Grill burgers until slightly charred on the first side, about 3 minutes. Flip over and brush with more sauce.
- Now place pineapple rings on the grill and flip after 2 minutes. Continue cooking until burgers are done.
- Cook burgers until slightly charred on the second side, 4-5 minutes or until desired doneness.
- Top with pineapple and additional desired toppings.
- Serve with yuca fries or another starchy side. If only topping with pineapple, serve with a green salad as well.