Burgermania is taking over! As the grilling season kicks into high gear, burgers become center stage and Chef Tiffany will showcase flavorful burger recipes complete with all the secrets! She will provide tips to master the art of burgers including preparation, cook time and temperature, and how to utilize a meat thermometer.

Easy, affordable and with an endless amount of options, burgers offer the perfect compliment to a day of summer fun! The Sweet Hawaiian Mini Burger showcases a slider, or mini-burger, and includes unique flavors like grilled pineapple. Whether it is burgers, steaks or kabobs, beef grilled to perfection turns an ordinary day into a backyard staycation!

On-Air Recipe:
Sweet Hawaiian Mini Burgers
http://www.txbeef.org/recipe_book/burgers/sweet_hawaiian_mini_burgers

Ingredients
1 lb. 95% lean ground beef
4 Tbsp. Worcestershire sauce
4 canned pineapple slices
12 Hawaiian sweet or small whole-wheat dinner rolls, split
lettuce

Sauce
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 Tbsp. packed brown sugar

Instructions
Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Set aside.

Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.

Place pineapple slices on rack in broiler; brush with sauce. Place pan in oven so surface of pineapple is 3 to 4 inches from heat. Broil 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm.

Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color, turning once and brushing burgers with remaining sauce after turning.

Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a pineapple piece. Close sandwiches.

Nutritional Information
Nutrition info per serving: 582 calories; 33 g protein; 81 g carbohydrate; 13 g fat (4 g saturated fat; 5 g monounsaturated fat).

Burger Tips:
 Burgers are an affordable and versatile option!
 When forming burgers, do not over-mix and try to keep the patty evenly shaped.
 When grilling, turn the burgers only once and use a long-handled spatula to keep from piercing the meat.
 Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
 For best results, use an instant-read thermometer to determine doneness. For burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature.
 Safe and Savory at 160!! Doneness is the key with ground beef so MAKE SURE you cook your burgers to at least 160 degrees!!

Grilling Talking Points:
o Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking grid over coals. To check temperature use a grill surface thermometer, or cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat.

o Season beef straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.

o Grill to desired doneness using a thermometer. Cook burgers to at least 165°F. Serve with favorite toppers and enjoy!

Recipe Talking Points:
 Serving suggestions: This recipe is great for an Island themed cookout or a kids birthday party as kids LOVE this recipe!! A fresh fruit or veggie arrangement with a dip is a healthy side. Fresh fruit or veggie salsa is always a hit and GREAT on burgers!
 Ingredient alternatives: Instead of making the barbeque sauce suggested in the recipe, in a time crunch I use my favorite honey barbeque sauce found in the condiment isle at your local supermarket.
 Make sure you drain and soak up additional juice from each pineapple slice to prevent roll or bun from getting soggy. During peak pineapple season go with a fresh cored pineapple often found cored and pre-sliced in your supermarket.
 This recipe showcases sliders or mini burgers with the ingredient line up endless. Choose a number of toppings that would fit any backyard gathering.
 Pre-made ground beef patties in the supermarket are great for this recipe as well.
 Use a cookie cutter to cut the perfect mini burger. Reshape any additional ground beef from the patty.

Additional recipes from txbeef.org:
(Not demonstrated on air)

Caesar Salad Beef Burger on Garlic Crostini
http://www.txbeef.org/recipe_book/burgers/caesar_salad_beef_burger_on_garlic_crostini

Firecracker Burgers with Cooling Lime Sauce
http://www.txbeef.org/recipe_book/burgers/firecracker_burgers_with_cooling_lime_sauce

Mexican Style Hamburgers
http://www.txbeef.org/recipe_book/burgers/mexican_style_hamburgers