Maui Burgers

Maui Burgers
12 servings, one burger each


Ingredients Weights Measures
80% lean ground beef 3 lb. + 6 oz. -
pork tenderloin, cut into small cubes 2 lb. -
BAKER'S ANGEL FLAKE Coconut, toasted 12 oz. 2 cups
soy sauce 5 oz. 1/2 cup
Sriracha sauce (hot chili sauce) - 1 Tbsp.
onion sandwich rolls, split, toasted - 12 each
fresh pineapple slices, 1/4 inch thick, grilled 1 lb. + 8 oz. 12 each
red onions, cut into thin slices 3 oz. 12 slices
BBQ Sauce Glaze
garlic cloves, thinly sliced - 3 each
oil - 1-1/2 tsp.
lime juice 3 oz. 1/3 cup
BULL'S-EYE Original Barbecue Sauce 2 lb. + 4 oz. 4-1/2 cups
OSCAR MAYER Bacon, cooked, drained and crumbled 3 oz. 3/4 cup
chopped fresh parsley - 1 Tbsp.
Maui Bistro Sweet Potato Salad - 1-1/2 qt.


COMBINE all ingredients. Shape into 12 (8-oz.) patties (or into four patties for trial recipe), each about 4 inches in diameter. Cook patties in saute pan (or on flat-top grill) 1 to 2 min. on each side or until browned on both sides. Transfer to parchment paper-lined half-sheet pan.

BAKE in 350ºF-convection oven 8 to 10 min. or until burgers reach an internal temperature of 150ºF. Remove from oven. (Temperature will rise to 160ºF as sandwiches are assembled.)

BBQ Sauce Glaze: Saute garlic in hot oil in same skillet on low heat 2 min. or until tender. Add lime juice; cook until pan is deglazed. Stir in barbecue sauce. Bring just to boil. Stir in bacon and parsley. Remove from heat.

FOR each serving: Brush 2 tsp. BBQ Sauce Glaze onto bottom half of bun; top with pineapple slice and burger. Brush burger with additional 1 Tbsp. BBQ Sauce Glaze; top with 1 onion slice and top of bun. Serve with 1/2 cup Maui Bistro Sweet Potato Salad.

Kraft Kitchens Tips

Prepare as directed, substituting ground lean pork for the cubed pork tenderloin and OSCAR MAYER Real Bacon Recipe Pieces for the cooked and crumbled bacon.
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