Directions
Prep Time
20 minutes
Cook Time
25 minutes
Ready in
45 minutes
- Prepare rice according to package directions. Keep covered; set aside. Drain pineapple, reserving juice. Set pineapple and reserved juice aside.
- Meanwhile, in a large bowl combine egg, Worcestershire, 2 to 3 tablespoons of the reserved pineapple juice plus breadcrumbs, and salt and pepper to taste. Add beef; mix well. Shape mixture into 4 patties; set aside.
- In a large saucepan heat 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in tomato juice, remaining pineapple juice and bouillon cube. Bring mixture to boiling, stirring to dissolve bouillon. Remove onion mixture from skillet; keep covered.
- In the same skillet heat remaining butter over medium heat. Add beef patties; cook 5 minutes per side or until browned. Add tomato juice mixture to skillet. Bring to boiling; reduce heat. Simmer about 5 minutes or until burgers reach desired doneness. Place pineapple slices on burgers; cook just until heated through. Serve burgers and sauce over rice.
Nutritional Information
Serving Size
1
Per Serving
Calories 484, Calories Fat 186, Total Fat 20g, Saturated Fat 10g, Cholesterol 145mg, Sodium 705mg, Carbohydrate 42g, Protein 30g
Serving Size | 1 |
Calories | 484 |
Calories Fat | 186 |
Calories (fat) extra | 38 |
Total Fat | 20g |
Total Fat (extra) | 32 |
Saturated Fat | 10g |
Saturated Fat (extra) | 50 |
Trans Fat | 0g |
Cholesterol | 145mg |
Cholesterol (extra) | 48 |
Sodium | 705mg |
Sodium (extra) | 29 |
Potassium | 743mg |
Carbohydrate | 42g |
Carbohydrate (extra) | 14 |
Fiber | 2g |
Fiber (extra) | 11 |
Sugars | 12g |
Protein | 30g |
Vitamin A | 563IU |
Vitamin A (extra) | 11 |
Vitamin C | 17mg |
Vitamin C (extra) | 30 |
Iron | 4mg |
Iron (extra) | 27 |