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 usually you’ll find at least 2 common ingredients – teriyaki sauce and pineapple.
Let’s talk about tips for these Aloha Teriyaki Burger Bowls (Whole30)!
Mayo Tips:
Homemade Avocado Oil Mayo Recipe:
More Burger Inspiration:
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! Tip #2: If you are making the teriyaki sauce, you can prep it ahead to make dinner even easier. Even so, a good quality mayo is way more expensive and still not as good as homemade, so I’m including my recipe below. 5 from 12 reviews 2/3 cup coconut aminos 1 Tablespoon minced ginger 1 clove garlic, minced Salad: 4 – 1” thick slices of pineapple, 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, thinly sliced or cubed 1 head green leaf or romaine lettuce, cut into bite sized pieces and washed, 8 cups Good quality mayo, I use the homemade avocado oil from this post, 1 Tablespoon per serving Burgers: 1 pound ground beef 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 Prep all the ingredients for the salad. Place the pineapple, red onion, and bell pepper on the plate 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 until a steady temperature of 400ºF is reached. Mix the beef with 1/4 cup teriyaki sauce and form the beef into patties. I like to do 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 over the burgers. Turn the pineapple over when grill marks appear, usually about the same time you turn the burgers. When the onions and peppers are starting to soften, turn them over as well, usually about 8 minutes. Continue to cook 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 sides, 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 alongside.
