Savory seasoned Hawaiian hamburger steaks smothered in onions, mushrooms, and melty provolone cheese served over hot pineapple slices.
1 pound ground steak meat (you can also use ground beef)
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
salt and pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper)
1/3 cup panko breadcrumbs
1 egg yolk
1 onion, thinly sliced
1 can Dole Pineapple Slices, drained
1/3 cup sliced mushrooms
4 slices provolone cheese
chopped cilantro, for garnish (optional)
In a medium bowl combine steak, worcestershire sauce, soy sauce, garlic power, onion powder, Italian seasoning, salt and pepper, breadcrumbs, and egg yolk.
Mash with your hands to mix well, then divide into 4 equal portions. Roll each portion into a ball, then flatten each to make a patty that is less than ½ inch thick.
Cook patties in a large lightly greased pan/skillet over medium-high heat for 3-4 minutes on each side until browned and just cooked through (don’t overcook or it will dry out). Transfer to a platter and cover to keep warm.
Add mushrooms and onions to the pan where you cooked the steak patties. Saute over medium-high heat for 3-4 minutes until tender. Add pineapple slices to pan and cook until pineapple is hot throughout.
Transfer steak patties back to the pan and spoon some of the onions and mushrooms over each patty. Top each with a slice of provolone cheese, then cover the pan for 1-2 minutes until cheese is melted.
Serve smothered patties on top of pineapple slices and garnish with cracked black pepper and cilantro if desired.