The weather has been up and down with sunshine and gloom. I planned to cook all day yesterday, but it ended up being too cloudy to take good pictures. I love natural light since I don’t have any real photo editing program. I should probably get some kind of program since sometimes there just isn’t good natural light. A blogger friend suggested PicMonkey, which I messed around a bit on yesterday and really liked! Any other suggestions of (free) options??
On one of the sunny days, I was able to fire up the grill and make some burgers. My parents were kind enough to give me some of their grass-fed cow share! I’ve been loving using the meat because it is so lean but so flavorful. BTW I want to give another shoutout to my parents who are celebrating their 30th Anniversary today! Thirty years. Wow. Since I haven’t even been alive 30 years, I can’t imagine being married 30 years. It is definitely an impressive feat.
Ok back to the burgers. I love how the white pepper gives the pineapple glaze a nice bite while still pairing with the spicy relish! This relish would be awesome with some applegate hotdogs and tessemae’s ketchup! I can’t wait for summer when these Hawaiian burgers will be a staple in my weekly meals!
Ingredients
- 2 lbs ground beef
- 1 egg, beaten
- 1 tbls honey
- 2 tbls dijon mustard
- 3 cups canned crushed pineapple
- 1/2 cup white wine vinegar
- 3 tbls lime juice
- 3 tbls coconut aminos
- 2 tbls honey
- 2 tbls dijon mustard
- 1 tbls fresh ginger, minced
- 1 tsp white pepper
- 2 poblano chilies
- 2 large dill pickles, small diced (I use Bubbies brand)
- 1/4 cup sweet onion, small diced
- 3 tbls lime juice
- 3 tbls cilantro, minced
Directions
- Gentle fold burger ingredients together. Form into 6 patties and place in the fridge to set for 30 minutes.
- Combine all glaze ingredients in a small sauce pot over medium-high heat.
- Cook for 30 minutes until pineapple break down. Let cool.
- Then place in blender and mix until smooth. Separate into two equal parts.
- Heat grill to high heat. Place poblanos directly on the grill for 5 minutes. Flip and cook another 5 minutes.
- The skin should be black and blistered. Place in a paper bag and fold over to let the chilies steam for 15 minutes.
- Once it is finished steaming, remove skin, stem and seeds.
- Small dice and combine with diced pickles, onion, lime juice and cilantro.
- Reduce grill heat to medium-high.
- Brush one side of the burgers with the pineapple glaze then place on grill. Brush other side with glaze then close lid.
- Cook for 5-7 minutes then flip and reglaze burger with pineapple sauce.
- Cook for another 5-7 minutes.
- Once burgers are done serve on a bed of lettuce topped with reserved pineapple glaze and spicy relish.
Enjoy!
x vanessa
I use picmonkey to edit my photos as well. I think it works really well, considering it’s free! I also downloaded a free program called Gimp, but I haven’t tried using it much yet because picmonkey is just really simple.
Thanks for the suggestion! I’m loving PicMonkey too so far!
Saw this on AnneMarie’s blog. I am a vegetarian and my daughter is paleo makes for quite challenge. Will try these out on her. If you have any veggie recipes join our Meatless Monday link up sometimes
Cool thanks!! A paleo and a vegetarian definitely makes for an interesting combination in one household!