Meet the Cook: These burgers were a favorite when I was growing up. I now use them as a way to "fancy up" a barbecue without a lot of extra preparation. They keep me out of a hot kitchen yet let me serve a nice meal. Fresh fruit and corn on the cob are wonderful accompaniments. As the oldest of six children, I began cooking when I was very young. But I really started enjoying cooking 2 years ago when I married a very appreciative husband. He inspires me! -Sheryl Creech, Lancaster, California
- 1/2 cup honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 pounds ground beef
- 1/4 cup reduced-sodium soy sauce
- 1 can (20 ounces) sliced pineapple, drained
- 8 hamburger buns, split and toasted
- Lettuce leaves, optional
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties.
- Grill, uncovered, over medium-hot heat for 3 minutes on each side. Brush with soy sauce. Continue grilling for 4-6 minutes or until juices run clear, basting and turning several times.
- During the last 4 minutes, grill the pineapple slices until browned, turning once. Serve burgers and pineapple on buns with lettuce if desired. Yield: 8 servings.
Originally published as Hawaiian Honey Burgers in Country Woman July/August 1997, p33
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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