Big Kahuna Burger

Ingredients for 4 servings:

• 1 kg minced beef
• 3 tbsp teriyaki sauce
• 4 slices of pineapple
• 4 slices of Gouda
• 4 burger buns
• 1 cup brown sugar
• 1 cup tomato ketchup
• 3 tbsp mustard
• 1 onion(s)
• 1 tomato(s), sliced
• lettuce
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

from the cult film Pulp Fiction

Form the ground beef into 4 burgers (I always use a Spanish ceramic mold for Crema Catalana, others prefer the hollow of a jar lid). Drizzle the formed burgers (I use about 250g each) with the teriyaki sauce (available in Asian shops or in many supermarkets in the various Asian sauces). Let it soak in and, if necessary, spread a little on both sides with your hands. Now grill the burgers or fry them in a pan over medium to high heat and season with salt and pepper. Then briefly fry the burgers and onion slices in the pan. When the onions have browned and are soft, spread the special sauce (see below) over the burgers and let them marinate, covered, over low heat. The burgers should still be nice and juicy on the inside, but not too crispy on the outside. Cut open the buns and briefly grill the cut sides (in the oven). Toppings: bun bottom, lettuce leaf, burger with special sauce and onions, Gouda slice, tomato, pineapple, bun top (some also serve “faced up” – meaning the bun top is simply placed next to the bun with the cut side up). Special sauce: Heat ketchup, sugar (a cup is a US cup measure), and mustard in a saucepan over low heat, stirring constantly, until the sugar has melted. A quick tip: “Durotschka” has a very good recipe for “hamburger buns” that I highly recommend.