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.