By Zoe Badillo from April 2014 Issue
2014 Derby Burger Challenge Winning Recipe
Sponsored by Kentucky Beef Council
Available through May at Hard Rock Cafe, Louisville
1 lb ground beef
1/2 C pineapple juice
1/2 C thinly sliced green onions
2 Tbsp tomato paste
1-1/2 tsp fresh or dried chopped chives
1-1/2 tsp chopped fresh mint
Salt and pepper
4 whole wheat or regular hamburger buns, split and toasted
Wasabi-Mayonnaise Spread: 1/4 C mayonnaise 2 to 4 Tbsp wasabi paste
Toppings: Lettuce leaves, tomato slices, white onion slices, caramelized or grilled pineapple slices
Combine ground beef, pineapple juice, green onions, tomato paste, chives, and mint in large bowl, mixing lightly but thoroughly. Lightly shape beef mixture into four 1/2-inch thick patties.
Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season burgers with salt and pepper, as desired.
Meanwhile, combine mayonnaise and wasabi, as desired, in small bowl.
Line bottom of each bun with lettuce; top with tomato, onion, and pineapple slices, as desired. Top with burger; top burger with equal amounts of Wasabi-Mayonnaise Spread. Close sandwiches.
Cook's Tip: Cooking instructions are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Cook's Tip: To caramelize pineapple slices, heat small amount of butter in large nonstick skillet over medium heat until melted. Place pineapple slices in skillet; cook until heated through and edges brings to brown, turning once.