Maui Burgers

Maui Burgers
12 servings, one burger each


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


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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.