INGREDIENTS
1 Pound of Shrimp (Medium)
4 Shallots (Chopped)
1 Cup of Seasoned Bread Crumbs
2 Eggs
1 Ounce of Grated Cheese
1/2 Cup of Parsley (Chopped)

DIRECTIONS
Start by taking the shrimp and dicing it to pieces. Then chop the shallots, eggs, parsley, cheese and seasoned bread crumbs. Once you mix it , deep fry it or grill it then serve it on a hamburger bun with tartar sauce & or hot sauce.

INGREDIENTS
The Filling
1 1/4 Pound of Ground Pork
3/4 Pound of Ground Sirloin
1 Tablespoon of Soy Sauce
1 Can of Pineapple Tidbits (8 Ounce)
1 Red Pepper (Sliced)
1 Onion (Sliced)
2 Scallion
1/4 Cup of Macadamia Nuts (Chopped)
2 Tablespoon of Water Chestnut (Chopped)

GLAZE:
1/4 Teaspoon of Ground Ginger
1/4 Cup of Apricot Preserves
1/4 Cup of Ketchup

DIRECTIONS
Make filling. Drain pineapple, reserving 1 tablespoon juice. Set aside. In medium skillet, heat 1 tablespoon salad oil over medium heat until hot; add red pepper and onion; saute until onion is tender and slightly browned, about 8 minutes. In medium bowl, combine 1/4 cup pineapple, the red pepper mixture, green onions, macadamia nuts and water chestnuts. Set aside. Prepare outdoor grill for barbecue. In large bowl, combine pork and beef. Add soy sauce; mix lightly. divide mixture in half; on each of two sheets of waxed paper, shape half the beef mixture into a 9″ patty. Top one patty with red pepper mixture, spreading mixture to within 1/2″ of edges. Holding edge of waxed paper on second patty, invert second patty over filling. Remove waxed paper; press patties together at edges. Refrigerate until ready to grill; remove waxed paper before grilling. Make glaze: In small saucepan, combine ginger, preserves, ketchup and reserved pineapple juice. Over low heat cook until preserves melt. Keep warm. Using Direct Method, cook burger with grill covered, 6″ from medium hog coals, 9 minutes. To turn, slide a baking sheet without sides under burger; top with another baking sheet without sides. Invert baking sheets and burger; slide burger onto grill. Cook, basting occasionally with glaze, 9 minutes or until cooked. Slide burger onto baking sheet; transfer to platter. Stir remaining pineapple into glaze; reheat. Spoon glaze over burger. To serve, cut burger into wedges. Makes 6 to 8 servings.

INGREDIENTS
8 Burger Buns
16 Slices of Bacon Strips
16 Slices of American Cheese

DIRECTIONS
Start by buttering up each bun then fry the bacon until it’s done. You want to open the bun on a cooking sheet with a layer of cheese then heat it ’till the cheese melts. Add the bacon at the end.

INGREDIENTS
2 Pounds of Ground Beef (Lean)
3 Tablespoon of Italian Dressing
1 Teaspoon of Sea Salt
1/8 Teaspoon of Pepper
1 Can of Pineapple (Sliced)
8 Slices of Bacon
3/4 Cup of Barbecue Sauce
1/4 Cup of Brown Sugar
1/4 Cup of Honey
1 Tablespoon of Lemon Juice

DIRECTIONS
In large mixing bowl, mix beef, salad dressing, salt, and pepper. Shape into 8 patties, each 3 inches in diameter. Press a pineapple slice into each. Wrap each patty with a slice of bacon and secure with a toothpick. Mix the remaining ingredients for the sauce. Place the patties in a 13 x 9 inch pan. Cover with sauce. Cover pan and refrigerate for 2 hours. Grill patties pineapple side down 4 inches from coals 12-15 minutes. Turn; brush with BBQ mix. Grill 10-15 minutes. Heat remaining sauce to serve with burger.