Aloha Friday Chicken Burger

Ingredients

• 1 Poundground chicken
• 1 Poundof ground pork (93% lean is ok, but higher fat is better.)
• 1 Poundof thick sliced bacon
• 1 bottle of your favorite teriyaki sauce. (At least 10 oz)
• 1 Cup mayo
• 1/4 Cup spicy garlic chili sauce
• 6 slices of monterey jack cheese
• 1 can sliced pineapple, drained, reserving 1/2 of the juice
• 1 bunch cilantro, de-stemmed, and rough chopped
• 1 bag of pre-cut slaw mix (shredded green, red cabbage and carrots)
• 1 large tomato, sliced into 6 slices
• 1/2 Cup canola oil
• 1 Tablespoon olive oil
• 2/3 Cup apple cider vinegar
• 1 Tablespoon sugar
• 4 Tablespoon fine ground pepper
• 3 Tablespoon salt
• 1 Tablespoon ground coriander
• 2 Tablespoon chopped chives
• 1 maui onion
• 2 Tablespoon butter
• 1/4 Cup dark colored soda
• 6 pack of white buns
• 2 baking sheets, 1 lined with parchment paper, the other with heavy duty foil
• 1 bottle oil spray
• 1 saute pan
• 2 small mixing bowls, 1 medium and 1 large mixing bowl

Instructions

• 1. Preheat oven to 350 F. Tray bacon on sheet tray with parchment, bake until crispy, about 15 minutes, divide in half, leaving half on sheet tray. Use a paper towel to mop up some of the bacon grease. Take 2 Tablespoon of teriyaki sauce and brush over bacon on tray. Place back in oven. Turn oven off. Chop remaining bacon. Set aside.
• 2. Slice maui onion in 1/3 inch rings, place in saute pan with butter. Saute until translucent, add soda, 1/2 Tablespoon salt and pepper. Turn down heart, and cover. Cook for 20 minutes with lid half off to caramelize.
• 3. In large bowl, gently fold together chicken, pork, chopped bacon, chives, coriander, 1 Tablespoon salt and pepper, olive oil, 1 Tablespoon of teriyaki sauce. Divide into 6 portions, form into patties about 5/8 inch thick.
• Put on heavy foil lined sheet tray after spraying with oil. Place in refrigerator for 5 minutes to firm up. Take bacon out of oven, set aside.
• 4. In small mixing bowl, whisk canola oil, vinegar, 1 Tablespoon of reserved pineapple juice, sugar and remaining pepper. Refrigerate. In medium bowl, combine slaw mix with cilantro, refrigerate.
• 5. In second small bowl, whisk mayo, chili sauce, and 1/2 Cup teriyaki sauce. Set aside.
• 6. Pre heat grill on med-high heat. spray pineapple slices with oil spray, grill 3 minutes on each side. Remove, let cool, dice into 1/4 inch cubes. Toss with slaw mix, mix with vinaigrette, set aside.
• 7. Take sheet tray to grill, slide the entire piece of foil with patties onto grill. Cook 4 min on each side. Oil spray the tops before turning. Toast buns. Place 1 piece of cheese on each patty after turning. Sprinkle remaining salt on cheese.
• 8. Assembly- Bottom bun, pineapple slaw, tomato slice, patty, caramelized onions, candied bacon, teri mayo sauce, top bun. YUMMY!