Rating: 4 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

This perfect summer twist on a barbeque favorite will make you feel like you are beach side. Serve with fried yuca and a mojito for a tropical flair.

Recipe Summary

cook:
10 mins
total:
40 mins
prep:
30 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.

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  • Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.

  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.

  • Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.

Nutrition Facts

1166 calories; protein 39.3g; carbohydrates 38.5g; fat 96.4g; cholesterol 182mg; sodium 2014.5mg. Full Nutrition
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