- 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.
View all nutritional information
Calories 484, Calories Fat 186, Total Fat 20g, Saturated Fat 10g, Cholesterol 145mg, Sodium 705mg, Carbohydrate 42g, Protein 30g
|Calories (fat) extra||38|
|Total Fat (extra)||32|
|Saturated Fat (extra)||50|
|Vitamin A (extra)||11|
|Vitamin C (extra)||30|