For good reason, this burger was called Maui-Luau, which means Hawaiian party. All its components merge into an exotic sweet-spicy taste that mentally takes you to the hot islands. A colorful and unusual burger is different from all hamburgers that you tried before. It blends harmoniously grilled pork chop with notes of barbecue sauce and garlic juicy pineapples, fried red onions and crispy plantane chips. Pineapple mugs and red onions are pre-marinated in beer under barbecue sauce, which makes them more saturated and balanced вкус. 
Time: 1 hour. 55 minutes Complexity: easy Quantity: 4 burgers Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg minced pork
- 0.5 tbsp. finely chopped parsley
- 1.5 tsp coarse salt
- 2 garlic cloves, finely grated
- 0.5 tbsp. barbecue fruit sauce
- 4 canned pineapple rings
- 16 very thin slices of red onion
- 1/4 -0.5 Art. beer
- 4 simple hamburger buns
- 2-3 tbsp. l (45 gr.) Salted butter, melted
- 1 pack weighing 280-330 gr. salted plantane chips (better total longitudinal, but round are also suitable)
Recipes with similar ingredients: minced pork, parsley, garlic, barbecue sauce, Pineapple, red onion, light beer, rolls for hamburger, butter, chips
Recipe preparation:
- In a large bowl, mix the minced pork, parsley, salt, garlic, 1/4 Art. barbecue sauce and black pepper. Mix gently, then divide into 4 balls and leave them at room temperature for 1 час.
- In a shallow dish, put pineapple rings in one layer, then put 4 slices of onion on each ring. Grease on top the remaining 1/4 Art. barbecue sauce. Pour beer into the dish to level not higher than pineapples. Leave at room temperature for 1 hour.
- Preheat the outdoor grill by setting up a direct and indirect zone heat. Form cutlets from meat balls a little more size than buns. Put them in a direct heat zone and fry with one side for 6-8 minutes. Flip over to the zone indirect heat grill and fry until the internal temperature of the cutlets will not reach 68 ° C. Remove from the grill, cover the patties freely aluminum foil and leave for 5 minutes.
- In the meantime, shake off excess marinade from pineapple and onion. Fry pineapple rings on one side to fry marks so that they easily departed from the grate; then fry on the other side until grilled markings. Fry the onions in a grill pan until softness and fry marks, about 15 minutes. Leave to rest for 5 minutes.
- Lubricate the buns with butter and place them on the grill. oil down. Fry until they are browned, but still shine, 1-2 minutes. Pick up burgers starting at the bottom half a bun, then lay out the patty, pineapple ring, onion, a handful of plantane chips and cover with the upper half buns.
