RECIPES: Recipe Details

Rate This Burger 
No votes yet

Mucho Monstro Island Delight

This burger is all beef yet gives you twist by adding flavors of the Islands. When you sink your teeth into this burger your mouth explodes with the full bold flavor of the burger you have come to love. But wait need a little escape from the norm try this burger loaded with flavors from the Islands. From the very first bite your mouth begins to take a vacation from the norm. Your experience leads you to embrace the fruits, nuts and all the sea has to offer without losing the great beef taste. This burger will lead you to take more mini vacations right in your back yard. Enjoy!

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 
2 tsp Sicilian seasoning
½ tsp sea salt
Caramelized onions
Left 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
3 tsp Sicilian blend seasoning
1 tsp tomato paste seasoning
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

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 Red 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 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