Pineapple Teriyaki Sliders
Prep Time: 20 minutes
Cook Time: 10 minutes
- 8 COBS Gourmet Slider Buns
- 2 lbs. medium ground beef
- 1/4 cup + 1/4 cup for basting
Club House La Grille 30 Minute Teriyaki Marinade
- 4-8 slices cooked bacon
- Extra sharp cheddar cheese
Quick Pickled Red Onion
- 1 large red onion, sliced
- 1 clove garlic, sliced
- 1 cup vinegar
(or 50/50 vinegar+cider vinegar)
- 1 tsp. sugar
- 1 tsp. kosher salt
- 1½ tsp. peppercorns
- pinch red pepper flakes
Grilled Pineapple Sauce
- 3 to 4 slices pineapple grilled
- 1 cup sour cream
In a large bowl, combine the ground beef, Teriyaki Marinade, and Steakhouse Onion Burger Seasoning by hand. Form patties that are just a little larger than the slider buns. Place the patties onto a sheet of waxed paper. Chill the in the fridge for at least 30 minutes.
While the slider patties are chilling, make the pickled onion. Place the vinegar, sugar, salt, peppercorns, and red pepper flakes into a saucepan and bring to a boil. While that is heating, slice the red onion in half and then into ¼-inch (or thinner) slices, slice the garlic too. Place the garlic and onion into a 1 pint (500 ml) jar with a lid. Once the vinegar mixture has boiled, pour the liquid over the onions and garlic in the jar. Allow this to sit on the counter until room temperature. They’re ready to eat once they are cool.
Place the Napoleon Warming Rack Baking Stone onto the grill and preheat your grill to 450°F. Place the bacon onto a foil lined tray and then on to the grill while it’s preheating.
Once up to temperature, grill the pineapple and slider patties over direct heat. Baste the slider patties with teriyaki marinade flipping the pineapple and sliders once grill marks have formed.
Place the COBS Bread Gourmet Slider Buns, cut side down, onto the Warming Rack Baking Stone to toast.
Grill the sliders until an internal temperature of 165°F is reached. Remove everything from the grill. Top the sliders with sharp cheddar while you prep the pineapple sauce.
Cut the pineapple into quarters, removing the core portion, then mince the pineapple, leaving a few chunks for garnish. Stir the pineapple into the sour cream.
Assemble the burgers with sauce on the bottom bun, topped with a patty, then with onion and a little more sauce on top. Garnish with a pineapple chunk on a toothpick through the top of the bun.
Recipe from Napoleon Grills.