The Crazy Monkey

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

America is thought to be a melting pot. This burger exemplifies that idea by taking an American favorite and adding some Carribean flavor.


2 lbs. ground beef

1/2 cup diced bananas

1/2 cup chopped walnuts

1/2 cup coconut

Vegetable Oil (enough to coat grill rack)

2/3 cup mayo

3 tablespoons coconut milk

1/2 key lime squeezed

2 tablespoons teriyaki sauce

1/2 tablespoons pineapple juice

6 canned pineapple slices

6 hamburger buns


Preheat grill to medium high.

To make burger patties: combine beef, bananas, walnuts, and coconut in large bowl. Divide mixture into 6 equal portions and form into patties. Pack each well, and place a slight indention in the top of each to prevent splitting.

When the grill is ready, brush with oil. Place patties on rack, cover and cook, turning once until cooked to liking. (Example: 5 to 7 minutes on each side for medium)

While the patties are cooking: mix mayo, coconut milk, lime juice, teriyaki sauce, and pineapple juice in a small bowl. Set aside.

During the last three minutes of patty cook time, place pineapple slices on grill. (Grill 1 and 1/2 minutes per side.)

To assemble the patties, spoon a bit of mayo on each bun half and spread. Place a patty on each bottom bun half. Add a slice of pineapple to each patty. Top with other bun half and serve.