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For the burger patties (makes 4 thin patties):
15 ounces ground sirloin
Salt, to taste
Pepper, to taste
1 tablespoon ground coriander
1 tablespoon cinnamon
1/2 cup chopped fresh parsley
For the slaw:
2 cups shaved green cabbage
1/4 cup coconut oil
2 tablespoons banana purée
3 green onion, cut into long strips
1/2 large red bell pepper, julienned
Salt, to taste
Pepper, to taste
2 burger buns, toasted
2 rings pineapple, grilled
3 ounces Pepper Jack cheese, cut into big chunks
4 dried apricots, chopped
To make burger patties: combine all burger ingredients and mix thoroughly with hands. Separate mixture into four even amounts. Form patties, pressing between your palms until patties are thin. Season each side of each patty with more salt and pepper and grill, 3 minutes per side. Remove from heat.
To make the slaw: combine all slaw ingredients and toss until well mixed.
To assemble: place chunks of cheese on bottom bun. Add chopped apricots, a patty, pineapple slice, a handful of slaw, another patty, and more slaw. Top with a sprinkling of cinnamon and top bun. Now that's one beachin' burger!
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- These beach burgers are humongous. You have grilled pineapple, tropical slaw, spicy pepper jack, and look at 'em. What's not to like? Let me show you how to make 'em. All right, so first I'm gonna grill my pineapple for this burger. I take my slices of pineapple, season with a little bit of salt, and pepper. Add a little bit of oil to my pan. I'm just gonna grill 'em on one side so they don't break down and fall apart. I'm gonna start to work on my slaw. So I have my green cabbage right here. I'm gonna coat it with a little bit of coconut oil. This is warmed up coconut oil. Next, I'm going to add my banana puree. Add some sweetness to this. Next I'm gonna add my green onion. Throw that right in. Hit this with a little bit of salt and pepper. Next, I'm going to add my red bell pepper. I'm just gonna julienne these nice and thin. Throw these right in. And then I'm just gonna toss my slaw together, make sure everything is nice and incorporated. And now this is done, I'm gonna set that aside. Check this. Ah, yeah, that's the color I'm looking for right there. Nice and charred, bringing out all that sweetness, all the flavor of that pineapple. I'm just gonna set this in with my slaw. And next, I'm going to blend my burger meat. All right, I'm gonna start with a little bit of salt, little bit of pepper, and I have some ground coriander and some cinnamon. A bunch of parsley and I'm gonna roll this up. This goes right in the mix. And now, I'm just gonna blend this all together. Make sure everything is nice and incorporated. I'm doing two burgers with two patties a piece. All right, so, got my patties. And I put salt and pepper in the mix but I'm also gonna put salt and pepper on the outside just to get a nice crust on 'em. All right, now I'm gonna let these go for about three minutes per side, flip 'em, and while these are cooking, I'm going to grab my toasted buns and start to work on my cheese. All right, so now these buns are nice and toasted, nice and golden brown. I'm using a pepper jack cheese just to add a little heat to this. See a lot of sweetness going on, heat, nice little balance in this burger. This cheese up, I like big pieces of cheese. Now I'm gonna take some dried apricot. These are organic dried apricot, that's why they look a little darker. I'm gonna slice these up. Put 'em down, top of my cheese. All right, so now these patties have a nice crust on top. I can smell the sweetness coming out of this meat, the cinnamon, the coriander, everything is going together nicely. It's time to plate up. I have my buns, the cheese, and the dried apricot. Take my patties. One patty right on top. Slice of grilled pineapple. Little bit of the slaw. Another patty. Little more slaw. And just for good measure, nice sprinkle of cinnamon. And our top bun. All right, so there you have it. The anti-beach body beach burger. Enjoy!