Teriyaki Burgers with Mango Pineapple Salsa

I know they may look strange...but that's because we had to shape them like "brat burgers" because we only had brat buns and no hamburger buns. I was going to make homemade buns but by the time I got home from work, it would've taken too long for the dough to rise, etc. Other than the odd shape, they turned out pretty good! I have found a new favorite foodie blog - where I found this recipe - Annie's Eats! She is simply fantastic in every way and I have decided that I need to be her friend. Of course this would never actually happen...who are we kidding...she's not only a genius in the kitchen, but a wife, mother, friend, and pretty much all around perfect hostess for the perfect parties. Definitely my new found role model! Thanks for the inspiration Annie! I still have so much to learn....(for instance, half way through making these my husband asked if I had actually read the whole recipe. whoops. nope. I almost messed up the sauce because I didn't realize I had to blend the ingredients and then cook them. ha! word to the wise....ALWAYS READ AHEAD!!!!)

Teriyaki Burgers with Mango Pineapple Salsa
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Ingredients:
For the salsa:
1 mango, diced
1-1½ cups diced fresh pineapple
½ of one red bell pepper, diced small
¼ cup red onion, finely diced
1 tbsp. minced fresh cilantro
Juice of one lime
Pinch of coarse salt

For the sauce: (I halved it and had plenty for 4 burgers)
1 cup fresh chopped pineapple
½ cup low sodium soy sauce
1 inch knob of ginger, peeled and minced fine
3 tbsp. brown sugar
2 cloves garlic, minced
½ tsp. vinegar (apple cider or rice vinegar)
½ tsp. sesame oil
1 tbsp. cornstarch
1 tbsp. cold water

For the burgers:
1 lb. ground sirloin
2 tbsp. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
½ tsp. freshly ground pepper
1 or 2 dashes of Worcestershire sauce

Directions:
To make the salsa, combine all the ingredients in a medium bowl. Toss to mix well. Cover and refrigerate, allowing flavors to blend while you prepare the sauce and burgers.

To make the sauce, combine the pineapple, soy sauce, ginger, brown sugar, garlic, vinegar and sesame oil in a blender or food processor. Puree until smooth and well blended. Transfer the mixture to a medium saucepan. Warm over medium-high heat until bubbly, about 1-2 minutes. In a small prep bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until well incorporated. Continue heating the sauce, stirring constantly, until the mixture bubbles and thickens. Remove from the heat and set aside.

To make the burgers, prepare a charcoal or gas grill for direct grilling over medium-high heat. In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each about ¾-inch thick.

When the grill is heated, cook the hamburgers directly over medium-high heat, turning once, 3 -5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. A few minutes before the burgers are done cooking, grill the buns just until lightly brown and toasted.

To serve, place a hamburger patty on each of the buns. Top with teriyaki sauce and garnish with mango-pineapple salsa. Replace the top bun to form a sandwich and serve immediately.