Polynesian Burger

Grilled pineapple rings and a fried egg layered on a ground chuck patty with Polynesian sauce and arugula, served between a brioche bun.

Cuisine: Burger

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Grilled pineapple rings and a fried egg layered on a ground chuck patty with Polynesian sauce and arugula, served between a brioche bun.

Polynesian Burger

Ingredients

4 ozGround Chuck Patty

1 eaPineapple Cut into 3/8" ring and grilled

2 ozPolynesian Sauce

½ cupArugula

1 eaEgg Sunny side up

1 eaBrioche Bun

1 eaSwiss Cheese Sliced

BURGER SPICE BLEND, SUB RECIPE

½ tspGround Black Pepper

1 tspKosher Salt

1 tspBrown Sugar

1 tspGarlic

1 tspOnion Granulated

1 tspCumin

1 tspLitehouse® Freeze Dried Parsley

1 tspChili Powder

½ tspDry Mustard

Directions

BURGER SPICE SEASONING

Mix all ingredients until evenly blended, then place in the spice shaker and use for service.

POLYNESIAN BURGER PROCEDURES

Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes per side until appropriate temp is reached: Rare: 120-125 °F, 3 minutes per side; Medium Rare: 130-135 °F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.Toast the brioche bun in the vertical toaster or flat top. Place the toasted sides of the bun up on the plate or packaging.Spread the Polynesian sauce on the toasted side of both the top and bottom buns.Place the arugula on the bottom bun.Place the swiss cheese on the cooked burger, then to melt - place under a broiler or cover on the grill.Once the cheese is starting to melt, place on the arugula.Place the grilled pineapple on the prepared burger patty with cheese.Place the sunny side up egg on the pineapple and serve.