6 slices pineapple from a 20 ounce can, canned in its own juice, drained, reserve juice.
1/8 cup + 1 Tablespoon high quality dark rum.
1 Tablespoon dark brown sugar
1 Tablespoon vegetable oil to grease grill
2 pounds ground beef, 75% lean
1-1/2 teaspoon salt
1-1/2 teaspoon ground black pepper
2-1/2 teaspoons Tamari or soy sauce
4 teaspoons fresh ginger, grated (microplaned)
2 Tablespoons + 1-1/2 teaspoons reserved pineapple juice
3 extra large sweet onions (Vidalia or Walla Walla)
1 Tablespoon margarine
1 Tablespoon vegetable oil
1 cup mayonnaise
1-1/2 teaspoons dry mustard
6 fresh soft burger buns
1. On a small plate, dissolve 1 Tablespoon of the brown sugar in 1/8 cup of the rum. 2. "Dredge" each of the 6 pineapple slices through the rum/brown sugar mixture, on both sides. 3. Lightly brush grill, heated to high, with vegetable oil. 4. Grill pineapple slices, 1-1/2 to 2 minutes per side until lightly carmelized with golden grill marks. Set pineappe aside. 5. In large bowl, combine: Ground beef 1/2 teaspoon each salt & pepper 1 teaspoon Tamari 1 Tablespoon rum 1 teaspoon fresh microplaned ginger 2 Tablespoons pineapple juice 6. Mix burger mixture together well by hand. Then divide into 12 equal balls (1/6 pound) each. 7. Using hands or burger press, form the balls into 12 patties, at least 1/2" bigger in diameter than the pineapple rings. 8. Place 1 piece of grilled pineapple on top of each of 6 of the patties. 9. Top with the remaining patties, sealing edges of top and bottom patties together well. 10. Set aside. 11. Peel, halve onions. Slice each half thinly. Toss in bowl with 1/4 teaspoon each salt & pepper. 12. Bring cast iron or other grill proof skillet to high heat over high setting on grill. Add 1 Tablespoon margarine and 1 Tablespoon vegetable oil to pan. 13. Immediately add onions, tossing to coat; grill over high heat, reducing to lower flame as necessary. till onions have sweated down and are golden and carmelized. 14. Set onions aside off of heat.Cover with foil to keep warm. 15. Grill burgers – initially over high heat for 2 to 3 minutes per side to sear til nicely browned but not blackened. Reduce to medium low heat until cooked completely through, approximately 12 – 15 minutes. 16. While burgers are on grill, make "Pirate Aioli" … in small bowl combine: 1 cup mayonnaise 3 teaspoons of the fresh microplaned ginger 1-1/2 teaspoons Tamari 3/4 teaspoon each salt and pepper 1-1/2 teaspoons pineapple juice 1-1/2 teaspoons dry mustard. 17. Warm plain buns slightly over low heat grill. 18. Dress buns with aioli, add burger, top with grilled onions … and enjoy!