DualFire Teriyaki Burgers

Instructions

• Step 1: Burning the Mesquite Pellets, preheat the Left Side to 500° and preheat the Right Side to 375°F.
• Step 2: For Teriyaki Sauce: In a medium grill-safe sauce pan combine all sauce ingredients and place into Right Side. Cook until brown sugar is dissolved.
• Step 3: Combine the water and cornstarch in a small mixing bowl to create a slurry. Pour slowly into the sauce to reach desired consistency. Remove Teriyaki sauce from recteq and set aside to cool.
• Step 4: For Slaw: In a large mixing bowl combine slaw mix, scallions, and cilantro. In a medium bowl mix all dressing ingredients together and whisk.
• Step 5: Pour the dressing over the salad and mix well. Sprinkle sesame seeds on top and set aside.
• Step 6: For Burger: Lay bacon evenly on the Mesh Cooking Mat and season with Rossarooski’s Honey Rib Rub. Place into Right Side and cook for 30-40 minutes or until desired doneness has been achieved.
• Step 7: Brush bacon evenly with Teriyaki sauce before you take bacon off and set aside. Place bacon on paper towels.
• Step 8: While bacon is cooking, in a large bowl mix 1 tablespoon Jody’s Asian Persuasion Rub into ground beef, making sure not to over work meat.
• Step 9: Create 6 even burger patties and season with the remaining Jody’s Asian Persuasion Rub. Place Right Side, along the edge of the grate, right over the fire holes.
• Step 10: Cook patties until they reach 150°F internal, flipping every 5 minutes. Brush with teriyaki sauce and cook an additional 5 minutes. Remove and set aside.
• Step 11: After bacon finishes, toast buns on the extra shelf in the Right Side for 2-4 minutes.
• Step 12: After burgers finish, place pineapple slices in Left Side and cook about 3-5 minutes. Brush with teriyaki sauce right before removing.
• Step 13: Mix equal parts sauce and mayonnaise for a teriyaki aioli. To build burger start with bottom bun, aioli, and add 4 oz of slaw, then bacon, burger, pineapple and top bun dressed with aioli.