Caribbean Coconut Pork Burger with Tropical Toasted Coconut Mayo and Mint-Papaya Slaw

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1/4 cup shredded coconut, toasted
1/4 cup guava nectar
1 tablespoon key lime juice (or fresh lime juice)
1 cup mayonnaise
3/4 cup green papaya, shredded
1/4 cup onion, julienned
2 tablespoons coconut milk
2 tablespoons key lime juice (or fresh lime juice)
2 tablespoons fresh mint leaves, chopped
2 pounds ground pork
1/2 cup shredded coconut, finely chopped
2 tablespoons coconut milk
1 teaspoons garlic, finely minced
1 teaspoon ground allspice
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Tropical Toasted Coconut Mayo, in the bowl of a food processor combine toasted shredded coconut, guava nectar, key lime juice, and mayonnaise; process until well combined. Refrigerate until serving.

To make Mint-Papaya Slaw, in a medium mixing bowl combine papaya, onion, coconut milk, key lime juice, and mint. Mix well to combine.

To make the patties, combine the pork, shredded coconut, coconut milk, garlic, allspice, salt, and pepper 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 the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of Tropical Toasted Coconut Mayo on the cut sides of the buns. On each bun bottom, place a patty and an equal amount of Mint-Papaya Slaw. Add the bun tops and serve.