Wine Varietal: Chardonnay
My inspiration to create this burger came from the latest coconut trend.Everywhere I looked, there was some coconut product popping out at me, and I thought coconut would be the perfect ingredient to make a better burger. I started to experiment with unsweetened coconut flakes and discovered that when cooked in the beef they cook much like an onion flake would. They added a slight nutty, coconut flavor to the burger without compromising the texture. I wanted to add a sweet condiment to the burger and thought my favorite fig preserve would be the perfect compliment. The toasted coconut on top of the burger came from the idea of the deep fried crunchy onions that you can find on many restaurant burgers. The coconut adds the same crunch, yet in a much more refreshing way. Of course, there was no better way to finish it off than with the perfectly sweet Kings Hawaiian Sweet Rolls
1 cup unsweetened coconut flakes, chopped
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 pounds freshly ground chuck (20%)
2 tablespoons Worcestershire sauce
2 cups unsweetened coconut flakes
16 King’s Hawaiian Sweet Rolls
16 ounces St. Dalfour Royal Fig Preserves
Vegetable Oil for grill rack
Reynolds Wrap Tin Foil
16 wooden skewers, optional
Preheat your grill to medium/high heat.
To make the patties:
Finely chop 1 cup of unsweetened coconut. Place in a chilled bowl. Mix in salt, pepper, and garlic and onion powders. Add in ground chuck and Worcestershire. Carefully mix throughout the chuck using a spoon, but don’t over mix. Run your hands under cold water and then form into 16 balls (about ¼ c each) and form into slider size patties that will fit on the sweet rolls. Make a slight indention in the center of each burger to help make a more even burger after grilling.
To grill the patties:
Brush the grill rack with vegetable oil and place patties on the grill. Grill on medium/high heat for 2-4 minutes (depending on preferred doneness). Flip the burgers and cook an additional 2-4 minutes. When patties are cooked to your personal preference, remove from the grill and place the patties in a tin foil tent until you are ready to assemble the burgers.
For the topping and rolls:
Using tin foil sheet, create a bed by folding up each side of the tin foil sheet about an inch. Place remaining 2 cups of coconut in the foil bed and put the bed on the grill to toast. Toast the coconut, stirring every 30 seconds or so until golden brown. Watch carefully as not to burn the coconut. Remove immediately. Separate each roll and place cut side down on the grill to toast. Remove when lightly toasted.
Assembling the burgers:
Place burgers on bottom halves of rolls and spread each burger with 1 ounce fig preserve and top with 2 tablespoons toasted coconut. Place top halves of rolls onto burgers. If you desire, wooden skewers may be helpful in keeping the finished burgers intact. Serve immediately and enjoy.