RECIPES: Recipe Details

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Sweet and Spicy Hula Burger

This burger is truly unique in the sense that I have taken something sweet and delicious and combined it in a burger that makes it so tasty and moist it almost melts in your mouth. With just enough kick to spice things up and enough sweetness to cool things off, I assure you will enjoy this one as much as I did.

Ingredients 

Pineapple Mango Salsa:
1 cup fresh pineapple, diced with juice
1 small ripe mango, peeled and diced
1 teaspoon fresh garlic, minced
1 tablespoon light brown sugar
2 tablespoons chipotle peppers in adobo sauce, pureed
Pineapple Chipotle Catsup:
1 cup catsup
1/2 cup fresh pineapple, diced and well-drained
1/4 cup chipolte peppers, pureed
1 teaspoon garlic juice, from fresh minced garlic
Patties:
2 pounds ground chuck
1 cup fresh pineapple, chopped, and drained well
1 cup coconut, unsweetened and shredded
1 cup macadamian nuts, chopped into pieces
2 tablespoons soy sauce
1 teaspoon salt
1 cup bread crumbs
1 large egg
6 Kaiser Rolls
2 teaspoons soy sauce
1 teaspoon red chili pepper flakes, ground
1 teaspoon salt
COLAVITA Olive Oil, for brushing grill rack

Instructions 

Directions: Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high To make pineapple mango salsa, combine pineapple, juice from pineapple, mango, light brown sugar, and garlic then set aside. In a small food processor, puree chipotles in adobo sauce until no large pieces remain. Add the pureed chipotles to salsa, cover and set aside. To make pineapple chipotle catsup, combine catsup, fresh pineapple, chipotle peppers, and garlic juice, mix well and set aside. To make patties, combine ground chuck, pineapple, coconut, and macadamian nuts,(may use food processor to chop if unable to buy them in pieces), soy sauce, salt, bread crumbs and egg in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form portions into patties. When the grill is ready, brush the grill rack with olive oil. Place patties on the rack, cover, and cook turning once, until done to preference, 5-7 minutes on each side for medium. While patties are cooking, use food processor to finely grind red chili pepper flakes. In a small bowl combine ground chili powder and salt, and set aside. When the patties are cooked, remove from grill stacking to keep warm. Lightly brush tops of rolls with soy sauce and sprinkle with chili powder/salt mix. Lightly toast each side of roll by placing on the outer edges of grilling rack. To assemble the burgers, on each bottom place a patty, top with a dollop of the pineapple chipotle catsup, then a heaping spoonful of the pineapple mango salsa. Last, add the roll tops and serve. Makes 6 burgers