These Aloha Teriyaki Burger Bowls (Whole30) are made without any added sugar, and they’re absolutely packed with flavor. The grilled pineapple adds a sweetness element, and the avocado and a touch of mayo add a creaminess that keeps you coming back for more.
While I love a good lettuce wrap burger, it’s pretty hard to beat a burger bowl. Lettuce wraps are inherently messy, so it’s just a natural progression to simply pile all the ingredients into a bowl, ‘salad style’.
With this concept in mind, I’ve been having a great time piling anything I love on a burger into a salad bowl. It started last summer with my Cheeseburger Salad with Secret Sauce Dressing .
Then I started making a salad out of my In and Out Style Burger Lettuce Wraps . And now today I have a new combo for you – Aloha Burgers! As far as I can tell, Aloha Burgers vary greatly. But you’ll usually find at least 2 common ingredients: teriyaki sauce and pineapple.
Tips for these Aloha Teriyaki Burger Bowls
Tip #1: You can use any teriyaki sauce you’d like in place of what’s called for in the recipe. Tip #2: If you are making the teriyaki sauce, you can prep it ahead to make dinner even easier.
Mayo Tips
You can find good quality mayo now in lots of stores. Costco has been carrying an avocado mayo that’s fantastic. Even so, a good quality mayo is way more expensive and still not as good as homemade, so I’m including my recipe below.
Homemade Avocado Oil Mayo Recipe
Add 1 farm fresh room temperature egg into a blender along with 1 Teaspoon white wine vinegar, 1 Teaspoon Dijon mustard, and 1/2 Teaspoon sea salt. Blend on low to combine, then add the 3/4 cup avocado oil in a thin steady stream increasing the speed as you go until all the oil has been added, and the mayo is so thick it won’t turn in the blender anymore. Transfer to a container, refrigerate, and use within 3 days.
More Burger Inspiration
- Spicy Jalapeno Turkey Burgers with Creamy Slaw
- Feta Gyro Burgers with Tzatziki Sauce
- Caprese Turkey Burgers
- Buffalo Sweet Potato Burgers with Blue Cheese Slaw
- Mexican Turkey Burgers with Fresh Corn Salsa
I hope you’ll enjoy these burger bowls as much as we have. And maybe we can even start a bit of a ‘burger bowl series’ with all sorts of fun toppings if you’d like to see more!
INGREDIENTS1x2x3x
Teriyaki Sauce:
2/3 cup coconut aminos
1 tbsp ginger - minced
1 clove garlic - minced
4 slices fresh pineapple - 1" thick, cored, 1 pound
1 red onion - peeled and sliced 1/2″ thick, 12 ounces
1 red bell pepper - cored, seeded and cut in half
4 slices bacon - see notes, cooked until crispy and cut into bits
1 large ripe avocado - hinly sliced or cubed
1 head green leaf or romaine lettuce - cut into bite sized pieces and washed, 8 cups
1/4 cup Good quality mayo - I use the homemade avocado oil from this post, 1 Tablespoon per serving
Burgers:
- 1 pound lean ground beef - 85/15
- 1/4 cup teriyaki sauce - from the above recipe
Dressing:
- 1/4 cup teriyaki sauce - from above recipe
- 1/4 cup freshly squeezed lime juice
- 1/3 cup avocado oil
INSTRUCTIONS
- Start by making the teriyaki sauce. Combine the coconut aminos, ginger, and garlic in a small saucepan.
- Bring the mixture to a boil, then simmer until it’s reduced by about 1/3, for a final amount of 1/2 cup. Let the teriyaki sauce cool while you prepare the rest of the recipe.
- Prep all the ingredients for the salad. Set aside the pineapple, red onion, and bell pepper to grill. Add the bacon bits, avocado, and lettuce to a large salad bowl. Or you can place the salad ingredients in individual bowls.
- Preheat the grill over medium-high heat to 400ºF. Mix the ground beef with 1/4 cup teriyaki sauce and form the beef into patties. I like to make mini patties for a total of 12 per pound.
- Place the beef patties, pineapple slices, onion slices, and bell pepper halves on the grill, and turn the heat down to medium to maintain a temperature between 350º-400ºF.
- Grill for 5-6 minutes before turning the burgers over. Turn the pineapple over when grill marks appear, usually about the same time you turn the burgers. When the onions and peppers start to soften, turn them over as well, about 8 minutes.
- Continue cooking until the burgers are done, along with the pineapple, onions, and peppers. The burgers will take another 5-6 minutes, and the veggies will take around 6-8 minutes.
- Remove the pineapple as soon as grill marks appear on both sides, and while it’s still a bit firm. Depending on where it is on the grill, it’s usually about 5 minutes on the first side and 3-5 minutes for the second side.
- While everything is grilling, whisk together all the ingredients for the dressing, and set it aside.
- When everything is done, slice /or dice the bell peppers and onions if desired. Serve the salad topped with the grilled burgers, pineapple, onions, and peppers with the dressing and mayo on the side.
NOTES
nutrition facts
Aloha Teriyaki Burger Bowls
Ingredients
Teriyaki Sauce:
2/3 cup coconut aminos
1 tbsp ginger minced
1 clove garlic minced
4 slices fresh pineapple 1" thick, cored, 1 pound
1 red onion peeled and sliced 1/2" thick, 12 ounces
1 red bell pepper cored, seeded and cut in half
4 slices bacon see notes, cooked until crispy and cut into bits
1 large ripe avocado hinly sliced or cubed
1 head green leaf or romaine lettuce cut into bite sized pieces and washed, 8 cups
1/4 cup Good quality mayo I use the homemade avocado oil from this post, 1 Tablespoon per serving
Burgers:
- 1 pound lean ground beef 85/15
- 1/4 cup teriyaki sauce from the above recipe
Dressing:
- 1/4 cup teriyaki sauce from above recipe
- 1/4 cup freshly squeezed lime juice
- 1/3 cup avocado oil
Instructions
- Start by making the teriyaki sauce. Combine the coconut aminos, ginger, and garlic in a small saucepan.
- Bring the mixture to a boil, then simmer until it’s reduced by about 1/3, for a final amount of 1/2 cup. Let the teriyaki sauce cool while you prepare the rest of the recipe.
- Prep all the ingredients for the salad. Set aside the pineapple, red onion, and bell pepper to grill. Add the bacon bits, avocado, and lettuce to a large salad bowl. Or you can place the salad ingredients in individual bowls.
- Preheat the grill over medium-high heat to 400ºF. Mix the ground beef with 1/4 cup teriyaki sauce and form the beef into patties. I like to make mini patties for a total of 12 per pound.
- Place the beef patties, pineapple slices, onion slices, and bell pepper halves on the grill, and turn the heat down to medium to maintain a temperature between 350º-400ºF.
- Grill for 5-6 minutes before turning the burgers over. Turn the pineapple over when grill marks appear, usually about the same time you turn the burgers. When the onions and peppers start to soften, turn them over as well, about 8 minutes.
- Continue cooking until the burgers are done, along with the pineapple, onions, and peppers. The burgers will take another 5-6 minutes, and the veggies will take around 6-8 minutes.
- Remove the pineapple as soon as grill marks appear on both sides, and while it’s still a bit firm. Depending on where it is on the grill, it’s usually about 5 minutes on the first side and 3-5 minutes for the second side.
- While everything is grilling, whisk together all the ingredients for the dressing, and set it aside.
- When everything is done, slice/or dice the bell peppers and onions if desired. Serve the salad topped with the grilled burgers, pineapple, onions, and peppers with the dressing and mayo on the side.
Notes
Nutrition
The recipe Aloha Teriyaki Burger Bowls appeared first on Get Inspired Everyday! on June 10, 2019
https://getinspiredeveryday.com/food/aloha-teriyaki-burger-bowls-whole30/
