Tuesday, April 10, 2012

Teriyaki Burgers with Glazed Pineapple and Asian Slaw

I looooove me some Red Robin. Sometimes I branch out and try something new, but usually I cave and go for my all-tme favorite burger: the Bonzai Burger. Who would've thought that I'd actually like pineapple on my cheeseburgers? If you've never had it, you must try it. Go to Red Robin, or put in on your bucket list. Or better yet, try out this recipe!

To be honest it never dawned on me to actually make my own Bonzai burger at home until my sister Carissa said she glazed her pineapple with teriyaki sauce and put it on her burger. She's a genius! We have homemade cheeseburgers about three times a month. Don't judge - I have five boys in this house and it's nice to eat dinner without hearing complaining!! We usually try to switch it up and make different variations: guacamole and bacon, marinara and pepperoni, "Fair" burgers (you know, loaded up with sauteed onions) but the Teriyaki burgers I make are my favorite! The Red Robin Bonzai burger doesn't have Asian slaw on it, but I have a sort of addiction to cole slaw on my burgers and pulled pork sandwiches, so I figured this would just make the burger so much better. And I was right, as usual. :)

For the slaw, whisk together mayonnaise, rice vinegar, sesame oil, and honey. Sesame oil can be a little pricey (not too bad though) but don't skip it! It really gives the slaw a great nutty flavor. I love using sesame oil on fried rice too.
Mix dressing with a bag of coleslaw. Sprinkle with sesame seeds. This is really good on it's own or on the sandwich (or both!!).
For the pineapple, cut thin slices (about 1/4 inch) off a fresh pineapple. Saute with your favorite teriyaki sauce (I like Kikkoman Teriyaki Baste & Glaze). Don't use the watery teriyaki sauces. You want a nice thick sauce! Flip the pineapple over and continue to cook until the pineapple is warmed through, about 2 minutes.
While cooking your burgers, season with salt, pepper, garlic, and ground ginger. Then my trick is to transfer the burgers to the pan the pineapple was in so they soak up the leftover teriyaki sauce and pineapple juices. Layer your bun with burger, pineapple, and slaw. No need to extra condiments!! And have napkins ready - this one is messy!

Teriyaki Burgers with Glazed Pineapple and Asian Slaw

by Girls in Aprons

1 bag coleslaw mix
1 cup mayonnaise
2 T rice vinegar
1 T sesame oil
3 T honey
1 to 2 T sesame seeds (use as much as you like!)

Whisk together mayonnaise, vinegar, sesame oil, and honey. Stir in coleslaw and sprinkle with sesame seeds. Chill in fridge for at least an hour.


1 fresh pineapple
Teriyaki Sauce (the thick stuff!)

Cut the pineapple into thin strips (about 1/4 inch thick). In a saucepan over medium heat pour about 1/4 cup of sauce into pan and top with pineapple. After about two minutes flip the pineapple over and add more sauce if needed. Remove and set aside. Turn off heat and reserve left over sauce and pineapple juice.


1 pound hamburger
Seasonings: salt, pepper, garlic powder, ground ginger
4 hamburger buns

Separate hamburger into four patties. Season on both sides with seasonings. On your grill cook uncovered over medium-high heat for 5-6 minutes on each side or until the meat is no longer pink. Dip both sides of the burger in the left over sauce and pineapple juice in the saucepan. Layer your buns with burger, pineapple, and slaw.

**If you are only using the slaw for the burgers you can half the recipe.

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