Caramelized Pineapple Teriyaki Burger
with Sweet Potatoe Wedges and Sriracha Mayo
Take your taste buds on a trip to the tropics! This recipe has warm and sunny flavors guaranteed to brighten up dinnertime. Teriyaki-glazed burgers are topped with charred onion slices and juicy, caramelized pineapple (aka happiness in a bun). On the side, there’s a heap of crispy sweet potato wedges and creamy sriracha mayo for dunking. Sweet, savory, and spicy--these bodacious burgers hit all the right notes. Plus, they’re a breeze to whip up!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Trim and peel onions, then cut into ½-inch-thick rings, keeping them intact. Mince a few slices until you have 2 TBSP. Drain pineapple; discard any juice.
Toss sweet potatoes on a baking sheet with a large drizzle of oil, pepper, and a large pinch of salt. Roast, flipping halfway through, until browned and tender, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise and sriracha (to taste).
In a large bowl, combine beef, minced onion, 2 TBSP teriyaki sauce (you’ll use the rest later), pepper, and a couple large pinches of salt. Form into four equal-sized patties, each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pineapple and cook, stirring occasionally, until caramelized, 3-5 minutes. Transfer to a cutting board and roughly chop. Wipe out pan. Heat another drizzle of oil in same pan over medium-high heat. Add onion slices and season with salt. Cook until softened and charred, 3-4 minutes per side. Transfer to a plate.
Heat a drizzle of oil in same pan over medium-high heat. Add patties and cook until just shy of desired doneness, 3-5 minutes per side. Transfer to a plate. Wipe out pan and return to medium-high heat. Pour in remaining teriyaki sauce and simmer until thickened, about 2 minutes. Return patties to pan, turning to coat in glaze. Cook to desired doneness, about 1 minute more.
Halve buns. (TIP: If desired, toast buns until golden, 3-4 minutes.) Fill with glazed patties, pineapple, and onion slices. Serve sweet potato wedges and sriracha mayo on the side.