Teriyaki Pina Colada Burger

Teriyaki Pina Colada Burger

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 Brioche Buns
  • 2 pounds ground beef
  • 2/3 cup LTO Hibachi Teriyaki Sauce
  • salt and pepper to taste
  • 4 TBSP LTO Sweet cream butter EVOO
  • 4 slices pineapple
  • 1/3 Cup Pina Colada sauce (recipe to follow)
  • 1/3 cup mayonnaise
  • 4 slices Colby Jack Cheese
  • 4-8 slices bacon, cooked
  • 1 2/3 cup Cream of coconut
  • 1 1/8 cup sour cream
  • 1 cup crushed pineapple, drained
  • 1 1/3 cup desiccated coconut, or coconut flakes

Instructions
 

  • Make PIna Colada sauce by combining Cream of coconut, sour cream, crushed pineapple and coconut
  • In a small bowl combine 1/3 cup of pina colada sauce and mayo.
  • Drizzle EVOO on each side of bun, set aside and heat the grill to a high temperature
  • Mix the meat gently with 1/4 cup LTO Hibachi Teriyaki Sauce. Form into 4 burgers with a small indentation in the middle of each patty and drizzle with LTO Sweet Cream Butter EVOO. Sprinkle each side with salt and pepper. Grill 4-7 minutes
  • Drizzle Teriyaki over burgers. Flip burgers. Spread with more Teriyaki. Cook another 4-7 minutes
  • Meanwhile, drizzle pineapple with Sweet Cream Butter EVOO. Grill pineapple about 2 minutes until marks appear. Flip and grill other side. Remove from grill and place on a plate. Cut out the core
  • Grill each bun face down until grill marks appear
  • Spread Pina Colada mayo on each side of bun
  • Place burger, pineapple and bacon on the bottom of the bun and top with lid.
  • Notes: Leaving the core on the pineapple during grilling with help it not fall apart and make it easier to flip. Leftovers can be refrigerated for 2-3 days. Cream of coconut is easily found in the alcohol section of the grocery store. Desiccated coconut is extremely dehydrated coconut – use flakes or skip