Mucho Monstro Island Delight
Ingredients
Avocado Delight Spread
3 Whole Avocados
4 slices of pineapple
½ cup of Macadamia nuts
1 cup of red seedless grapes
2 tsp parmesan seasoning
(Alexander seasoning from publix)
2 tsp Sicilian seasoning
(Alexander seasoning from publix)
½ tsp sea salt
Caramelized onions
Lift over juice from pineapple
1 cup dark brown sugar
6 slices ¼ inch red onions
Burger mix
Sauté mushrooms
2 Tbs olive oil
Burger filling
6 Tbs pineapple cream cheese
6 sticks imitation crab meat
Burgers
2 lbs ground chuck
Two eggs
6 oz mushrooms
6 Tbs pork chorizo
(Cacique 12oz packet)
3 tsp Sicilian blend seasoning
(Alexander seasoning from publix)
1 tsp tomato paste seasoning
(Knorrs caldo de tomato)
1 tsp sea salt
2 Tbs fresh cracked pepper
6 Tbs pineapple cream cheese
2 Tbs olive oil
6 sticks imitation crab meat
Buns
6 sesame seed buns
½ cup olive oil
4 tsp parmesan seasoning
(Alexander seasoning from publix)
Instructions
Avocado Delight Spread
Cut and peel avocados
In large bowl mash avocados with fork leaving chunky
Dice 4 slices pineapple and add to the bowl
(Set remaining pineapple and juice aside for later use)
Crush ½ cup macadamia nuts
Add 1 cup grapes sliced
(About 20 grapes)
Add 2 tsp parmesan blend seasoning
(Alexander seasoning from publix)
Add 2 tsp Sicilian blend seasoning
(Alexander seasoning from publix)
Add ½ tsp fresh cracked pepper
Light mix together and store in fridge till needed.
Caramelized onions
In medium bowl
Drain juice from pineapple
Add 1 cup brown sugar mix well
Add 6 ¼ inch sliced onions
Place in fridge to marinate until needed
Burger mix
Dice 6 oz mushrooms (shiitake)
Fire up grill, in cast iron skillet add 2 Tbs olive oil
Sauté mushrooms until soft
Remove.
Next put crab meat in pan saute until soft
Place both mushrooms and crab meat in fridge for 30 minutes or until needed
Turn off grill
Cream cheese/ crab filling for Burgers
Remove crab meat from fridge
Dice in large peaces
Combined to cream cheese
Place back in fridge until needed
Remove hamburger, & mushrooms from fridge
In large bowl combine
Ground chuck
Two eggs
The sautéed mushrooms
6 Tbs pork Chorizo
3 tsp Sicilian blend seasoning
(Alexander seasoning from publix)
1 tsp tomato paste seasoning
(Knorrs caldo de tomato)
1 tsp sea salt
Lightly mix ingredients together
Make Olive oil mixture for buns
In a small bowl put in ½ olive oil and
4 tsp of parmesan seasoning
(Alexander seasoning from publix)
Mix well
Making patties
Make 6 thin patties
Add 1 Tbs pineapple cream cheese and crab mix to each Pattie
Make 6 slightly smaller patties place on top of cream cheese mix
Pinch together edges to seal
Fire up grill and brush rack with olive oil to keep burgers from sticking
Place burgers on grill cook until temperature reaches 160 degrees
When temperature of burger reaches 150 degrees burgers then place onions on grill cook for 5 minutes
Remove from grill.
Add remaining six slices of pineapple to grill and sear on both side
Remove from grill
Remove burgers from grill
Take six buns and brush with olive oil mix.
Toast until lightly brown
Assemble burger
Starting from the bottom bun
Add 2 Tbs avocado spread
Next Add hamburger
Then the pineapple ring
Then two onion rings
Add 2 Tbs of the avocado spread to top of bun
Cut in half and serve