Poke Burger



Poke Burger
"This is an easy and fun way to enjoy leftover poke! Get fancy with the toppings and pair with our Maika'i Meli Blonde Ale." - Chef Brenton Lee, Sr. Operations Chef
Ingredients
- 1 pound Spicy ahi poke leftovers, or any flavor of your choice
- 1 bag Loves Bakery Hamburger Buns
- 1/2 container Sensei Farms Super Crisp Lettuce
- 1 bottle Maika'i Sriracha Garlic BBQ Sauce
- Corn starch, as needed
- Cheese (optional)
- Sweet onion (optional)
- Tomato (optional)
- Cilantro (optional)
Instructions
- Preheat grill, griddle or non-stick pan to medium-high heat. Roughly chop poke up a few times and form into 4 equal 4 oz. patties. Lightly dust each patty with corn starch.
- Using a little oil, sear off poke patties until nicely browned on each side, about 3 minutes.
- Lightly toast the hamburger buns and slice tomatoes into ¼” slices.
- Once the burgers are seared and cooked to your liking, arrange the lettuce and tomato, and slather the BBQ sauce. For a medium rare burger, the internal temperature should hit around 125F.
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