Teriyaki SunButter Juicy Lucy Burgers

1 pound lean ground beef

2+ tablespoons teriyaki sauce

8 tablespoons SunButter, any smooth variety

salt and pepper, if desired

4 pineapple rings, canned or fresh

4 lettuce leaves

red onion rings

sliced dill pickles

8 strips cooked bacon

4 whole wheat buns

In large bowl combine ground beef and 2 tablespoons teriyaki sauce, mix gently.

Divide ground beef into 8 equal portions and flatten to equal sized patties. Place 2 tablespoons SunButter in center of one patty, top with additional patty and seal edges around SunButter. Repeat with remaining patties to make 4 stuffed burgers, season with salt and pepper if desired; cover and set aside.

Spray skillet or grill pan with cooking spray and heat over medium high heat.

Place pineapple rings on heated pan, cook 2 to 3 minutes, then flip. Brush top with teriyaki sauce and heat an additional 1 to 2 minutes. Remove to plate and keep warm.

Place stuffed burgers in heated pan and cook for 6 to 9 minutes before gently flipping over. Brush additional teriyaki sauce on top of burger if desired. Do not press down on burger. Cook an additional 6 to 9 minutes or until internal temperature reaches 165˚F when measured with meat thermometer.

Place lettuce on bottom of each bun and top with burger, pineapple and bacon. Add additional hamburger garnishes as desired.

TIP: Measure SunButter into 4 balls, 2 tablespoons each, and place in freezer. When ready to assemble Jucy Lucy burgers, slightly flatten each ball of SunButter and place in center of each patty.