Aloha stuffed teriyaki-lime burger w/ variations

3/4 c. gluten-free coconut aminos
1/2 c. pineapple juice concentrate
3 cloves minced garlic
1 inch piece peeled minced ginger
1/4 c. sesame oil
1 tbsn cornstarch


8 rings Dole brand pineapple

1 1/2 pound ground beef
1 large egg
1/4 c. gluten from steel-cut oats
1/4 c. finely diced sweet onion
handful diced fresh flat-leaf parsley
1 tbsn lime juice
1/4 c. teriyaki sauce (see recipe)

For teriyaki sauce:

Combine coconut aminos, pineapple juice concentrate, garlic, ginger, sesame oil and cornstarch in a small sauce pan. Cook on med. heat 3-5 minutes. Stirring frequently. Remove from heat.

Place pineapple rings in a 2 cup measuring cup. Pour hot teriyaki sauce over pineapple. Cover and chill for about an hour in fridge.

In a large mixing bowl combine with hands ground beef, egg, oats, onion, parsley, lime juice and the 1/4 c. teriyaki sauce (measure out; leaving pineapple rings in remaining sauce.) Once evenly mixed prepare a large plate with wax paper. Shape meat mixture in rounded shape and divide into 4 equal sections.

Wash hands.

Take marinating pineapple out of fridge. Remove 4 rings from teriyaki sauce to prevent contamination. Return remaining rings to fridge.

Take 1/4 of the meat mix, form in ball, divide in half. Form one large patty and lay it on the plate lined with wax paper. Take one of the marinated pineapple rings that were removed from marinate and place in the center of the patty. Take other half of ball form in a second large patty and place in evenly on top on the first patty and pineapple ring. With your fingers go around the edges of the burger to seal the patties and make them one patty. Repeat with other 3/4 meat. This will make 4 large patties.

Grill on a George Foreman, cast iron, or bbq until preferred doneness (for me that is 5-6 minutes each on a George Foreman grill).

Serve on a plate with a second marinated pineapple ring on top and drilled with up to 1/4 of remaining teriyaki sauce.

Variations:

1. Replace ground beef with ground GAME MEAT.

2. After making teriyaki sauce and marinating pineapple. On medium-low heat cook 2 strips nitrate-free BACON or nitrate-free turkey bacon and one SWEET ONION, peeled and sliced in whole rings until bacon is done, but not over cooked. Set aside. When making patties layer filling:  cut each bacon in 2 pieces and lay both halves of one slice bacon on bottom patty, then 2-3 rings onion, then marinated pineapple ring, top with top patty and seal as before.

3. Stuff with 2 marinated pineapple rings instead of one, then wrap finished burger with LETTUCE leaf and use 1/4 of remaining teriyaki to dip wrapped burger.