A delightful twist on a classic burger, featuring tropical flavors and a cheesy surprise.
Prepare the onion by finely dicing it and setting it aside.
Dicing the onion finely ensures it blends well into the patties.
In a mixing bowl, combine the ground beef, minced garlic, diced onion, and green chilies. Mix until evenly combined.
Mix gently to avoid overworking the meat, which can make the patties tough.
Divide the beef mixture into 8 equal portions and flatten each into a thin patty.
Using a flat surface and parchment paper can help achieve uniform patties.
Place a slice of cheese in the center of 4 patties, then top with the remaining patties. Seal the edges well to encase the cheese.
Ensure the edges are sealed tightly to prevent the cheese from leaking out during cooking.
Preheat the grill to medium-high heat and cook the patties until done to your liking, about 4-5 minutes per side.
Avoid pressing down on the patties while grilling to retain their juices.
Grill the pineapple slices until they have nice char marks, about 2 minutes per side.
Grilling enhances the natural sweetness of the pineapple.
Lightly butter the burger buns and toast them on the grill until golden.
Toasting the buns adds a nice crunch and prevents them from getting soggy.
Assemble the burgers by spreading teriyaki sauce on the bottom bun, adding lettuce, a pineapple slice, and a stuffed patty. Top with the other half of the bun.
Layering the ingredients thoughtfully ensures a balanced bite.
Serve the burgers immediately with extra teriyaki sauce on the side for dipping.
Serving immediately ensures the burgers are hot and the cheese is melty.
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