Ingredients:
- 120ml low-sodium soy sauce
- 60ml unsweetened pineapple juice
- 15g fresh ginger, finely grated
- 2 cloves garlic, minced
- 15ml rice vinegar
- 20g brown sugar
- 5g cornstarch dissolved in 10ml water
- 680g lean ground beef (85/15)
- 5ml toasted sesame oil
- 2g cracked black pepper
- 4 thick slices fresh pineapple (1cm thick)
- 4 slices Pepper Jack cheese
- 4 brioche buns
- 1 red onion, sliced into rings
- 4 butter lettuce leaves
Instructions:
- Prepare the glaze: In a small saucepan, combine soy sauce, pineapple juice, ginger, garlic, vinegar, and brown sugar. Simmer over medium heat until the liquid begins to bubble and darken. Whisk in the cornstarch slurry and cook for 2 minutes until the sauce coats the back of a spoon. Set aside.
- Heat your skillet over medium high heat. Place the 4 fresh pineapple slices (1cm thick) in the dry pan. Grill for 2 minutes per side until deep brown grill marks appear and the fruit softens. Remove and set aside.
- Gently mix 680g ground beef with 5ml toasted sesame oil and 2g cracked black pepper. Shape into 4 even patties, making them slightly wider than your buns. Note: Press a small dimple into the center of each patty with your thumb to prevent them from puffing up into footballs.
- Add the patties to the same hot pan. Cook for 4 to 5 minutes on the first side until a dark, crispy crust forms. Flip the patties carefully to avoid splashing any rendered fat.
- Immediately brush the flipped side with your prepared glaze. Top each patty with a slice of Pepper Jack cheese. Cover the pan with a lid for 1 minute until the cheese is velvety and fully draped over the meat.
- Swipe a little butter or oil onto the 4 brioche buns. Toast them in a separate pan for 1 minute until the edges are golden and the bread is warm.
- Layer the bottom bun with a butter lettuce leaf and a slice of red onion. Place the glazed patty on top, followed by a charred pineapple ring. Add an extra drizzle of sauce if you're feeling bold, then top with the other bun half.