This is a sponsored post written by me on behalf of BUBBA burger. All opinions are 100% mine.
These Bourbon Teriyaki Hawaiian Burgers feature juicy Angus Beef BUBBA burgers piled high with fresh, tangy and sweet pineapple salsa, and drizzled with a savory bourbon teriyaki on a warm toasty bun.
Bourbon Teriyaki Hawaiian Burgers
I am ready for grilling season, whether this crazy weather is or not. It’s time. So I’m really excited to kick off this grilling season at our house by announcing that for the next 5 months, I’ve partnered with BUBBA burgers to share a brand new, amazing recipe every month.
Today, I’m sharing this Bourbon Teriyaki Hawaiian Burger. It is a mouthful to say AND to eat. Fresh, sweet and tangy pineapple salsa is piled high on a juicy 100% beef Angus Beef BUBBA burger topped with Pepper Jack cheese, and drizzled with a salty savory homemade bourbon teriyaki sauce. Put all of that on a soft toasty bun, and you’re ready to dig in.
Even more amazingly, you can prep this whole mouthwatering burger situation in 30 minutes, so no need for patience!
You can make the pineapple salsa and teriyaki sauce ahead of time, which is especially helpful if you’re having guests and you’d rather spend time with them than prepping food. (Or if you’re like me and have impatient kiddos, who looooove burger night). And BUBBA burgers can actually be cooked from frozen in about 10 minutes, on the grill or in a skillet.
What’s on a Bourbon Teriyaki Hawaiian Burger?
The Burger: It’s not a good burger without a good BURGER. It’s literally the most important part. To keep it simple and easy, I’m using Angus Beef BUBBA burgers, which you can cook from frozen in just a few minutes. This 100% choice beef chuck burger is our tender, juicy base.
The Cheese: I chose Pepper Jack for its mild creaminess and slight spice. Mild or medium cheddar would also work great.
The Salsa: Made with fresh pineapple, jalapenos, cilantro, and onion. Pile this pineapple salsa on high for bright, sweet summer flavor!
The Sauce: Bourbon teriyaki sauce, made from scratch, which is so much easier than it sounds. You can whip it up in a skillet in less than 10 minutes, and it adds the perfect amount of salty and savory to go with the sweet, tangy, spicy pineapple salsa.
The Bun: I used a large sesame seed bun, toasted in the oven for a couple minutes. Other yummy bun options include sweet Hawaiian buns or Brioche buns. Of course, there’s so much juicy flavor happening here, you’re likely to barely notice the bun anyway.
Can I Use Canned Pineapple?
I recommend using fresh, because the flavor is just brighter and juicier, but if you’re in a time crunch or can’t get ahold of a fresh pineapple, canned pineapple, drained, will also work.
What to Serve with Bourbon Teriyaki Hawaiian Burgers
The most simple no-cooking-required summer options would probably be potato chips and corn on the cob, grilled right alongside your burgers!
Bourbon Teriyaki Hawaiian Burger
- 6 BUBBA burgers
- 6 sesame seed buns
- 6 slices Pepper Jack cheese
For the Pineapple Salsa
- 2 cups finely chopped fresh pineapple
- 1 jalapeno seeded and finely chopped
- ½ cup fresh chopped cilantro
- ¼ cup finely chopped red onion
- 1 garlic clove minced
- ¼ teaspoon salt
- Juice from 1 lime (about 2 tablespoons)
For the Bourbon Teriyaki
- ⅓ cup soy sauce
- ¼ cup Bourbon
- 2 tablespoon water
- 3 tablespoons brown sugar
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons water
- 1 tablespoon cornstarch
For the Pineapple Salsa
- In a medium mixing bowl, combine all salsa ingredients. Stir to incorporate. Cover and refrigerate until ready to serve.
For the Bourbon Teriyaki
- Combine all teriyaki ingredients, except 2 tablespoons water and 1 tablespoon cornstarch, Stir to combine. Bring to a simmer, Simmer for 10-15 until thickened.
- Stir together remaining water and cornstarch in a separate bowl. Add to teriyaki mixture to thicken. Remove from heat.
For the BUBBA Burgers
- Preheat grill to medium heat.
- Place burgers on the grill. Cook for about 5 minutes, until juices rise to the top of the burger.
- Flip burger, and finish cooking, adding the cheese for the last minute or 2 to melt it, until internal temperature reaches 160°F. Remove from heat and set aside to assemble burger.
- Place a burger on the bottom half of a bun. Top with pineapple salsa, then drizzle bourbon teriyaki sauce on top, and place top bun on top.
- Skillet Instructions: Heat a large skillet over medium-high heat. Cook your Angus Beef BUBBA Burgers in the skillet, straight from the freezer (no need to thaw). Cook for 5-6 minutes. When the juices begin to rise to the top of the burger, flip them. Burgers are done when they reach an internal temperature of 160°F
- Use pickled jalapenos in the salsa to control the heat level a little better. You can choose hot or mild, instead of guessing with fresh.
- Use a food processor to chop all of the salsa ingredients quickly and save time. Place all ingredients, coarsely chopped (and jalapenos seeded) into the processor and pulse several times until it reaches the desired consistency.
- Make Ahead Instructions: You can prepare the bourbon teriyaki sauce and pineapple salsa up to 2 days ahead of time, and store covered in the refrigerator. Then proceed with the rest of the recipe when you’re ready.
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