Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze

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 Hammericksen

Prep Time: 45 Minutes 
Cook Time: 30 Minutes
Servings: 6
Difficulty Level:(Levels: 1-5 with 5 being most difficult)

INGREDIENTS

  • 1 Package Double 8 Cattle Company Fullblood Wagyu Pulled (Cooked) Beef
  • 1 Pineapple (peeled, cut into 3/4-inch-thick rings, and cored)
  • 1 Red Onion (peeled and cut into 1/2-inch-thick rings)
  • 6 Burger Buns
  • 6 TBSP Olive Oil
  • 6 PIECES Green Leaf Lettuce

Pineapple-Ginger-Teriyaki Glaze

  • 1/2 CUP Soy Sauce
  • 1/2 CUP Mirin (Japanese sweet rice wine)
  • 1/2 CUP Pineapple Juice
  • 2 TSP Fresh Ginger (minced)
  • 2 TSP Garlic (minced)
  • 2 TBSP Cornstarch
  • 1/4 CUP Water

Spicy Mayo

  • 1/2 CUP Mayonnaise
  • 2 TBSP Garlic Chile Sauce

Tools

  • BBQ or Gas Grill

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.


FINAL STEPS

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.

Enjoy!


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