Hawaiian Burger Maui Luau

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Quantity: 4 burgers

It's no coincidence that this burger is called the Maui Luau, meaning Hawaiian party. All its components merge into an exotic, sweet and spicy flavor that will transport you to the sultry islands. This colorful and unusual burger is unlike any burger you've ever tried. It harmoniously combines a pork patty with hints of barbecue sauce and garlic, juicy grilled pineapple, fried red onion, and crispy plantain chips. The pineapple slices and red onion are pre-marinated in beer and barbecue sauce, giving them a richer, more balanced flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg of minced pork
0.5 cup finely chopped parsley
1.5 tsp coarse salt
2 cloves garlic, finely grated
0.5 tbsp. fruit barbecue sauce
4 canned pineapple rings
16 very thin slices red onion
1/4 - 0.5 cup of beer
4 Easy Hamburger Buns
2-3 tbsp (45 g) salted butter, melted
1 package (280-330 g) of salted plantain chips (long ones are best, but round ones will work too)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced pork, parsley, garlic, barbecue sauce, Pineapple, red onion, light beer, hamburger buns, butter, chips

Cooking the dish according to the recipe:

In a large bowl, combine ground pork, parsley, salt, garlic, 1/4 cup barbecue sauce, and black pepper. Mix thoroughly, then divide into 4 balls and let rest at room temperature for 1 hour.
Place the pineapple rings in a single layer in a shallow dish, then top each ring with 4 onion slices. Spread the remaining 1/4 cup barbecue sauce over the rings. Pour beer into the dish to no higher than the pineapples. Let sit at room temperature for 1 hour.

Preheat an outdoor grill, using direct and indirect heat. Form the meatballs into patties slightly larger than the buns. Place them over direct heat and cook on one side for 6-8 minutes. Flip them over indirect heat and cook until the internal temperature reaches 150°F (68°C). Remove from the grill, cover the patties loosely with aluminum foil, and let them rest for 5 minutes.
Meanwhile, shake off any excess marinade from the pineapple and onion. Grill the pineapple rings on one side until they are crispy and release easily from the grill; then grill on the other side until they are crispy. In a grill pan, grill the onion until soft and crispy, about 15 minutes. Let rest for 5 minutes.
Brush the outside of the buns with butter and place them on the grill, butter side down. Cook until golden brown but still shiny, 1-2 minutes. Assemble the burgers, starting with the bottom half of the bun, then top with the patty, pineapple ring, onion, and a handful of plantain chips, and top with the top half of the bun.

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