-
Grill Burgers according to the package.
-
While burgers are cooking baste with teriyaki sauce.
-
Grill Pineapple rings with burgers for 1 minute on each side.
-
Mix mayonnaise and sriracha.
-
To assemble, spread a bit of sriracha mayonnaise on each bun, layer with Pollock burgers, pineapple rings, onion slices, and lettuce.
-
Drizzle a bit of extra Teriyaki over the inside of the burger, if desired.
-
To make the Tempura onion rings, soak sliced onions In a large bowl of cold water for 10 to 15 minutes. Let drain on paper towels.
-
In a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
-
In a medium sized bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 ¼ cups ice water and stir, just until a batter forms.
-
Working in batches, coat the onion rings with the batter, letting the excess drip off.
-
Drop the rings into the oil and fry until light golden, about 2 ½ to 3 minutes.
-
Transfer the rings to paper towels to drain, serve immediately.