Alex, Welcome to French cooking, and today we're making a delicious Hawaiian burger with ham left of us.

To be honest, have leftovers are not the most difficult left is you could find around.

Think of pizzas, pastor pies Really easy to get a bit, you know, expected and boring.

Trust me, I have something way more exciting for you.

That Hawaiian burger we make today is outstanding.

It's ridiculous.

Just think of soft brie.

Ash burns, smoky sweet pork.

Fresh pineapple problems mean climb sweet and sour flavors and, of course, a bit of heat.

Plus, it's really easy, and it can be made in under 10 minutes.

All right, maybe 15.

Let's do it.

Recently, I made a smoke and glazed house.

It was outstanding, the fat was caramelized and the meat was tender and juicy.

But after a week in the fridge, it needs some serious love.

If you want to wake it up, start by getting fine slices of the help.

I know it's not easy, so just do your best.

Really.

I use a filleting knife or a fishing knife because the narrow blade is really appropriate for that job.

I'm ready to go with it.

Let's make a quick and easy barbecue suits.

Put a pan over medium heat, half a cup of honey, half a cup of brown sugar, a good result of apple cider vinegar.

The table's full of chili powder, salt and pepper in a good barbecue.

So's the smoky flavor Is military cooking.

It's on the barbecue with a lead on top.

And you know a few wood chips with the embers would be a great idea if I was not living in an apartment.

Don't lose faith.

Just add a tablespoon of smoked paprika, ground smoke T to the source.

Sweetheart and smoky So, so ready.

Now let's get ready for some serious Hawaiian vibes.

I meant food vibes.

Of course, problems will add freshness and a real depth of flavor to the burger.

Remove the shells and to devein Proton's better fly them running sharp knife along the back.

Remove the tiny dark strength.

You know, removing that thing is optional.

I mean, you can choose to remove the interesting or not Wait a minute.

You didn't know it was the intestine, right?

Well, technically, it's like an inner tube filled with fermented food residue.

I guess this is not an option anymore.

Marinade the half groans with finely sliced spring onions, a bit of oil Squeeze of lime finaly chopped mint Lee's Salt and Pepper How wise, of course, famous for its pineapples.

So get a chunk of pineapple.

Remove the core and cut it into fine slices.

It will add freshness and juiciness to the burger.

Plus, it might help tenderizing the poke in the knees.

Thanks to its powerful enzymes, we have everything we need.

So let's build this Hawaiian burger.

Start with soft and fresh bone.

The Sweet Bree Osbourne would be tough spread some minus source on both sides.

Play some ham slices, a dash off our sweet and smoky and hot sauce.

A few pineapple bits.

Then go with the marinated frowned at some.

Finally, chuck green onions and chop mint lease on top.

A good squeeze of lime.

Top it off with the other half of the British band.

Come on.

Isn't it beautiful sickness off the rear span depths of flavor from the ham and the pros.

Freshness from the pineapple, the means and the line and Harkness and smokiness from the souls.

This burger simply is a blockbuster, and when you bite into it, you can taste all these layers of flavors one by one.

So, guys, that's it.

I was really happy to make that how I am Burger, because Hawaii really has a fascinating cuisine, a fusion cooking between American Chinese, Filipino, Japanese, Korean pollination and Portuguese.

Basically, they are taking all the best bits around and mixing them into a fresh and vibrant cuisine.

Food is about influences.

What's yours?

Tell me in the comments below, like common share substrate for the next video.

But I said, huh?