Fullblood Wagyu Pulled Beef with a Pineapple-Ginger-Teriyaki Glaze, Grilled Pineapple, Red Onion & Spicy Mayo on a Grilled Bun
Recipe provided by Chef Melanie HammericksenPrep Time: 45 Minutes
PREPARING THE FULLBLOOD WAGYU PULLED BEEF
Thaw the Fullblood Wagyu pulled beef overnight in the refrigerator.
Right before starting the teriyaki glaze, place the pre-cooked pulled beef in a medium bowl and shred.
Note: Wagyu pulled beef is pre-cooked and shredded. It is slow smoked with a special blend of in-house wood chips prior to packaging.
PREPARING THE PINEAPPLE-GINGER-TERIYAKI GLAZE
Mix the soy sauce, mirin, pineapple juice, minced ginger, and minced garlic in a medium sauce pan.
Place the pan on the stove, and bring the liquid up to a simmer. This is your soy and pineapple mixture.
In a small bowl, whisk together the cornstarch and water to make a slurry (thickening mixture).
Whisk the cornstarch slurry into the soy and pineapple mixture until it starts to thicken and boil.
Remove the pan from the heat/stove and fold the ingredients into the pre-cooked Wagyu pulled beef. Reserve.
PREPARING THE SPICY MAYO
Whisk together the mayonnaise and garlic chile sauce. Set aside.
Heat your grill to medium-high heat.
Cut your pineapple and red onion.
Grill the pineapple and red onion rings until soft and caramelized, about 7 minutes per side.
Brush the burger buns with olive oil, and grill the buns until toasted (about 4-5 minutes).
Spread the spicy mayo on the grilled bun, and add 4 ounces of the glazed Wagyu pulled beef.
Top with lettuce, grilled pineapple, and grilled onion.