The Cocoa Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I wanted to create a burger that is unique, but not complicated.The Cocoa Burger is like an entree and dessert in one. It combines the sweet and the savory with a touch of heat.



8 oz. Mascarpone cheese

½ cup shredded coconut

2 tablespoons chopped fresh mint

½ cup chopped pecans

1 pint fresh strawberries


6 tablespoons granulated sugar

3 tablespoons unsweetened cocoa powder

2 teaspoons Kosher salt

1 teaspoon ground cayenne red pepper

2 pounds 80% ground chuck

Other ingredients:

Vegetable oil (to rub on grill rack)

6 plain Kaiser rolls

1 head of green leaf lettuce


Combine mascarpone cheese, coconut and mint. With grill on low heat, place pecans on foil or foil tin. Warm pecans for 3 minutes. Remove pecans from grill and add to the cheese mixture and set aside. Slice strawberries and set aside on a separate plate.

Mix sugar, cocoa powder, salt and red pepper. Thoroughly combine sugar mixture with ground beef. Form into six square patties. Rub grill with vegetable oil. Heat grill to medium-high. Grill burger patties for four minutes per side, flipping only once. Place cooked burgers on a plate and cover with foil.

Reduce grill heat to medium. Place split Kaiser rolls on the grill for 2 minutes until lightly browned.

Add a layer of green leaf lettuce on the bottom half of each bun. Place a patty on each lettuce bed. Add a single layer of sliced strawberries on top of each patty. Place an equal portion of the cheese mixture on the top half of each bun. Combine top and bottom of buns, cut in half and enjoy.