What really make me this Stuffed Teriyaki Cheeseburger is when one of my friend came and visit and brought me a roasted chile and at the same time she told me to make something out of it. I love challenge and when my creativity kick in. And this is why I came out with this burger.
For the burger I use Angus Ground Beef for my patty. Here is the ingredients for the Stuffed Teriyaki Cheeseburger.
4 - 5 lbs Angus Ground Beef
2 Tbsp. Powder Onion
2 Tbsp. Garlic Salt
1 Tsp. Ground Black Pepper
1 Can (567g) Pineapple Tidbits ( Drained and squeezed the excess juice)
1 Can (567g) Pineapple Slices (Drained)
1/2 Cup Roated Chile (chopped)
2 Roasted Red Bell Peppers (cut in ring) you can use the you bought from store to save you extra time. But depend on you.
2 Tomato (sliced)
1 head of lettuce
1 Red Onion (Cut in ring)
1/4 Cup Teriyaki Sauce
1 Bag (8 oz) Grated Sharp Cheddar Cheese
7 Slices Smoked Gouda Cheese
7 Brioche Buns
For the mayo:
1 Cup Mayonnaise
1 Tsp. Sriracha (or more depend how hot you want)
1 Tbsp. Teriyaki Sauce
1. In a bowl put the ground beef, powder onion, garlic salt, black pepper, pineapple tidbits, teriyaki sauce, roasted chile and grated cheddar cheese and mix all the ingredients together. You can form the burger about 6 oz per patties.
2. Grilled the Pineapple slice, Red bell pepper and onion, set aside.
3. Cook the hamburger 2 minutes each side, topped with smoked Gouda cheese.
Grilled the buns and assemble your burger.
I always think about food. I'm the person who loves to create gourmet food straight out of my kitchen, be creative, and impress my family. This Pan Fried Pork chop is easy to make.
For the Pork I dredged it in AP (All Purpose Flour) with seasoning ( Garlic salt, Ground black pepper, powder onion and paprika make sure to divide in two because you're going to use the other half for the sweet onion). Pan fry for about 3 minutes each side make sure to check the meat with thermometer. Pork should be 145 degrees when fully cook.
For the deep fried sweet onion I just dredge it in the seasoning flour and deep fry till light brown.
For the Asparagus I season with olive oil, salt and ground black pepper and broil it for 3 - 5 minutes.
For the gravy prep your roux by melted butter then add flour and cook till lightly brown then slowly pour the beef stock (while pouring the stock you need to whisk it at the same time to avoid lumpy gravy). Season with powder onion, powder garlic, cream, salt and pepper to taste. Gravy is done once you coat the back of the spoon (nappe) and swiped your index finger and see the line is clean that means is to serve.