COPYCAT BONSAI BURGER

Copycat Bonsai Burger image

Provided by Kathie Carr @kathiecc

Categories Beef

Number Of Ingredients 16

TERIYAKI MARINADE:
1 1/2 cup(s) water
1 cup(s) soy sauce, light
1 cup(s) brown sugar, lightly packed
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
1 teaspoon(s) freshly grated ginger
HAMBURGERS:
1 1/2 pound(s) ground round, made into 4 large patties
8 slice(s) canned pineapple, drained
8 slice(s) (about 1 ounce each) cheddar cheese
4 large bakery style sesame seed hamburger buns
8 slice(s) fresh tomato
- real mayonnaise
1/2 cup(s) shredded lettuce
- freshly ground black pepper and sea salt to taste

Steps:

Combine all marinade ingredients in a small saucepan over medium heat. Bring marinade to a boil and then reduce heat. Simmer for 10 minutes, or until sauce thickens. Cover and refrigerate at least 1 hour. Place about 1/3 of teriyaki marinade in a large plastic storage container that has a cover. Add the beef patties in a single layer and cover with more marinade. Reserve some marinade for the pineapple slices. Cover container and refrigerate over night. Place pineapple slices in a separate container with the remaining marinade, cover and chill over night. Do not marinate the meat and pineapple together. They each need to be in separate containers.
Grill ground round patties about 5 minutes per side, or to desired doneness. Grind a bit of black pepper on each patty as it cooks. When you turn the burgers, add the pineapple to grill and cook until the grill marks show, turning once. About 1 minute before the burgers are done, place 2 slices of cheese on top of each patty to melt. Spread mayonnaise on the top and bottom of each bun. Place hamburger patty on bottom bun and top with 2 tomato slices (salt tomato slices a bit) and 2 grilled pineapple slices. Cover with shredded lettuce and top of bun.