Monday, May 26, 2014

"Lilo & Stitch" Inspired Hamburger, Potato-Mac Salad, & Drink

          To celebrate Memorial Day today (5/26/14) as well as National Hamburger Day on Wednesday (5/28) I give you a fun hamburger meal inspired by the beloved 2002 Disney animated film "Lilo & Stitch". To reach this meal my mind went from hamburgers to pineapple rings to Hawaii and then to "Lilo & Stitch" and one of the first Food Adventures posts, "Hari's Special" from One Boy, No Water by Aunty Lehua which includes a recipe for potato-mac salad, a side dish favorite in Hawaii (this thought process was happening while I was standing in the bread isle at the commissary, staring ahead beyond the beef cabinet, while Smalls patiently lounged in a big blue car cart in front of me). I came up with a special coconut burger (Stitch loves coconut, well, coconut cake), potato-mac salad with blueberries (for a little Stitch color), and an easy-peasy pineapple coconut drink with skewered fruit (Stitch blueberries plus red cherries for Lilo's oft-worn dress). The result is a wave of flavor and texture perfect to catch with your ohana.


"Lilo & Stitch" Inspired Burger

Ingredients:
Mayo Coconut Spread
1/2 Cup Mayonnaise
2 Tbsp Cream of Coconut
1 Tbsp. Finely Chopped Fresh Cilantro
1/2 tsp. Chili Paste
1 tsp. Fresh Lime Juice
1 tsp. Fresh Lime Zest (grate the skin of the lime on the tiny holes of your grater, no white, only green)
1/4 tsp. Salt
Burger
1 1/2 lbs. Ground Beef
1/2 Large Onion, finely diced
1/3 Cup Shredded Coconut
1/3 Cup Panko Crumbs
1/4 Cup Teriyaki Sauce (I used glaze/marinade)
2 Tbsp Cream of Coconut (look in the international section of your grocery store)
1/4 tsp. Fresh Grated Ginger
Pineapple Rings
Havarti or Provolone Cheese Slices
King's Hawaiian Brand Hamburger Buns
Green Leaf Lettuce
~3 Large Tomatoes, medium-thick sliced

Important Items:
Colorful Drink/Cocktail Stirrers OR Small Bamboo Skewers

Directions:
1. In a small bowl stir together all of the spread ingredients. Chill in the fridge until ready to use.
2. Heat a large frying pan on medium-low. In a medium bowl mix all of the ingredients except the pineapple rings. Pat the meat into 6 large burgers about 1/2" thick. Press a pineapple ring into each patty, repairing the edges as needed. Cook the patties beginning on the non-pineapple side for about 10-15 minutes or until that side is nicely cooked with a little bit of brown crispy. Carefully flip the burgers over to cook on the pineapple side until the pineapple is a little browned, about 5 more minutes or so. Cut a little slit into the top of the burger & peek inside to make sure there is no redish-pink meat. Holding one corner of a cheese slice, place the cheese in the pan for a few seconds until it gets limp & then put it on top of a burger. You can add a second piece of heated cheese if you'd like. Do this for each cooked burger. Transfer the cooked burgers to a paper towel-lined plate (you can move the burgers to the plate before you put the cheese on if you need room in the pan).
3. Toast the tops & bottoms of 6 buns in the frying pan. Turn off the stove. Spread the mayo coconut spread onto all the bun halves. On the bottom buns place a few lettuce leaves & then the burgers–pineapple sides down–followed by the tomato slices & then the top bun halves. Skewer the burgers from top to bottom with the small bamboo skewers or drink stirrers. Decorate with cut outs of Lilo & Stitch taped to the tops of the skewers (I simply found a few images via Google & printed them on card-stock).

Blueberry Potato-Mac Salad

Ingredients:
1 Tbsp White Vinegar
1 Cup Mayonnaise
1 Tbsp Sugar
1/2 tsp. Salt
1/8 tsp. Pepper
1 Large Yukon (White) Potato, peeled
1 Cup Uncooked Elbow Noodles
1 Cup Diced Cucumber (unpeeled unless skin is bitter)
1/2 Cup Shredded Carrot (shred w/ cheese grater)
1/2 Cup Finely Diced Sweet Onion
2 Tbsp. Thinly Chopped Green Onion
1 1/2 Cup Fresh Blueberries

Directions:
1. Dice & boil the potato just until tender. Drain, run under cold water to cool down, & then put into a medium bowl. Cook the elbow noodles & drain, rinsing with cold water as well. Put the noodles into the same bowl as the potato pieces. Toss in the cucumber, carrot shreds, sweet onion, green onion, & blueberries. In a large bowl whisk the vinegar, mayo, sugar, salt, & pepper. Fold in the contents of the medium bowl. Chill in the fridge for a few hours or overnight.

Pineapple Coconut Drink

Ingredients:
5 Cups Pineapple Juice (I bought a big can, not from concentrate, that had 6 cups worth in it)
3 Cups Coconut Milk (I used Silk brand, vanilla flavored, in a carton. Feel free to use unflavored.)
Maraschino Cherries, no stems OR Fresh Strawberries, cut in half
Pineapple Chunks (I cut up a pineapple ring)
Large Blueberries
Whipped Cream OR Cool Whip

Important Items:
Large Pitcher
Colorful Drink/Cocktail Stirrers OR Small Bamboo Skewers

Directions:
1. Pour the pineapple & coconut milk into a big pitcher & stir well. Beginning with a blueberry or cherry or strawberry & then alternating with the pineapple chunks as well, skewer the fruits onto as many drink stirrers or bamboo stirrers as you need (however many glasses you're going to pour). Place a fruited skewer into each serving glass & then pour in the pineapple/coconut drink. Spoon on a small dollop of whipped cream. For decoration tape Lilo & Stitch cut outs to the top of each stirrer.
Note: The pineapple & milk will separate a little after a while. Simply stir it up again, no worries!

* Stitch's favorite food is coconut cake so how about making this one for dessert? *

* For more hamburger yumminess try my Japanese Fusion Burger*

2 comments:

Legal Notice

All intellectual property on this website is protected and any use of its content will be prosecuted. If you would like to feature any content on this site in any way, shape, or form, either digitally or in print, contact Diana at ladyofnarnia@yahoo.com to ask for permission.
Related Posts Plugin for WordPress, Blogger...