The cook
Also works with: Oak
Form 80/20 ground-beef patties without overworking. Season and smoke around 225°F. When approaching doneness, move to high heat and sear. Brush lightly with teriyaki and add Swiss cheese late. Grill pineapple separately. Build with burger, Swiss, bacon, pineapple, and a restrained teriyaki drizzle. Ground beef target: 160°F.
Recipe by Kona — smoker adaptation of the Kona Aloha Grill Book burger.
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