Island Coconut Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1. 2 lb ground chuck (80% fat)
2. salt (3 tsp ground sea/kosher salt, season)
3. black pepper (2 tsp fresh ground, season)
4. cayenne pepper (½ tsp)
5. cream of coconut (3 Tbsp)
6. fresh ginger, peeled and chopped fine (3 Tbsp)
7. shredded coconut (1 cup)
8. pineapple slices (2 chopped, 4 whole)
9. 2 Plums, sliced
10. dark brown sugar (4 Tbsp)
Vegetable oil for grill rack
11. 6 Kaiser buns
12. extra virgin olive oil
13. mayonnaise (¾ cup)
14. orange marmalade (4 Tbsp)
15. horseradish (3 tsp)



Patties: 2 lb ground chuck (80% fat) 3 tsp salt (ground sea/kosher salt) 2 tsp black pepper (fresh ground) ½ tsp cayenne pepper 3 Tablespoon of cream of coconut 3 Tablespoons fresh ginger, peeled and chopped fine 1 cup shredded coconut 2 pineapple slices chopped Topping: 2 Plums, sliced 4 pineapple slices 4 Tablespoons dark brown sugar Vegetable oil for grill rack Buns: 6 Kaiser buns extra virgin olive oil salt (ground sea/kosher salt) black pepper (fresh ground) Spicy Orange Remoulade: ¾ cup mayonnaise 4 Tablespoons orange marmalade 3 tsp horse radish Directions: To make the patties mix the ground beef, salt, pepper, cayenne pepper, cream of coconut, chopped ginger, shredded coconut, and chopped pineapple in a large bowl. Do not over work; knead until everything is mixed throughout. Divide into six portions, roll each portion into a ball, press the balls flat into patties, slightly thicker around the edges of the patties. Season both side of patties with salt, pepper. Turn on grill. Place a piece of aluminum foil on the grill rack and spread plum and pineapple slices on the foil. Sprinkle generously with dark brown sugar. Cook 5 minutes or until juices start to bubble, turn fruit and cook for an additional 5 minutes. Remove from grill. Brush each open face of buns with olive oil. Season with salt, pepper. Brush the grill rack with oil and place patties on grill. Cook 4-5 minutes and turn the patties, cooking an additional 4-5 minutes or until desired doneness. After patties have been flipped place the buns cut side down on the grill until toasted. While patties are cooking cut plum slices and pineapple slices into pieces and place in a small bowl. To make remoulade mix together mayonnaise, marmalade, and horseradish in a small bowl. To assemble the burgers place a patty on the bottom bun topped with a 2 Tablespoons of the chopped grilled plums and pineapples. Spread on Spicy Orange Remoulade on the top bun, place bun on top and serve immediately. Enjoy! Makes 6 burgers. Brian Johnson, Newark, Delaware