In a bowl, add Rainier Foods Gochu seasoning, Bachans and a 1/4 cup diced red and yellow pepper to 1/4 of the burger and mix the seasoning and peppers into the burger thoroughly.
Cut parchment paper in 1/2 (optional) and spread burger evenly in press.
Press porcelain top firmly into the burger patty
Lift parchment paper out and flip burger patty directly onto grill
Repeat for each burger patty
Before putting burgers on the grill, slice the remaining red and yellow peppers into rings and cut the pineapple into rings
Place the burger patties onto the grill, flipping them about half way through.
Once burgers are about half cooked, place the pineapple and pepper rings on the grill.
Once burger patties have reached an IT of at least 145 degrees, place 2 slices of Provolone cheese on each patty. Once melted, place patties on a tray
Lay out your St. Pierre brioche buns.
On bottom bun place burger patty, 2-3 pineapple rings, red and yellow pepper rings, and top with Bachans Japanese BBQ sauce.
