Maui Burgers

These Hawaiian-inspired burgers pack island flavor right into the meat. Fresh ginger, garlic, scallions, and soy sauce get mixed into extra-lean ground beef before the patties are formed, so every bite is seasoned through, not just on the surface.

The grilled pineapple on top is the signature move. Brushed with Worcestershire sauce and seared until it picks up golden grill marks, the pineapple turns caramelized and smoky. That sweet char against the savory, ginger-laced beef is what makes these taste like a Maui beach cookout.

Served open-face on a single slice of toasted French bread keeps this lighter than a standard burger on a bun. A sprinkle of minced green bell pepper on top adds color and a fresh, vegetal crunch.

Kitchen Tips

• Use fresh ginger, not powdered. Fresh ginger has a bright, sharp bite that powdered can’t replicate in a burger.
• Don’t overwork the meat when mixing in the seasonings. A few gentle folds are enough. Compacting the meat makes the patties dense and tough.
• Grill fresh pineapple for about 6 minutes; canned pineapple only needs 2 minutes since it’s already soft.
• Form the patties slightly wider than you think they need to be. Burgers shrink as they cook.

Variations

• Add a slice of Swiss cheese on the patty during the last minute of grilling for a melty layer between the meat and pineapple.
• Use teriyaki sauce instead of soy sauce in the meat mixture for a sweeter flavor.
• Serve on a brioche bun instead of French bread for a more traditional burger experience.