Tropical Burger Recipes

Steps:

• Directions: Start the BBQ sauce and Salsa. Mix together egg, ground beef, and soy sauce. Start your Grill. Cut the burgers into 4 quarters. Pat the burgers to make a smooth surface. Sprinkle with pepper and Cook until bottom is nicely browned. Flip the burger and cook until it is brown. Place a pineapple slice each on the bottom half of four buns. Coat the burgers with the BBQ sauce, place them on the buns, and place some fruit salsa on top of them. Try serving with diced pineapple, mango, and/or papaya.
• Directions For BBQ Sauce: Place sweet onions in butter in a small saucepan and sauté until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
• Directions For Fruit Salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate it for at least 15 minutes.

Steps:

• Cook burgers as directed on package.
• Meanwhile, combine next 4 ingredients.
• Fill buns with lettuce, burgers and pineapple mixture.

Steps:

• Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple slices; toss to coat and set aside. , Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. , Remove burger patties from marinade; discard marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. , Remove pineapple slices from marinade; discard marinade. Place pineapple on grill or under broiler to heat through. Layer bottom buns with lettuce and onion. Top with burgers, cheese, pineapple and bacon. Replace tops.

Steps:

• Prepare a med-high fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
• Make the salsa: combine all salsa ingredients in a bowl; mix well.
• Cover and refrigerate until ready to serve; drain, if necessary, before using.
• To make the spread: combine the cream cheese, mango juice, and orange juice in a bowl; stir until smooth.
• Stir in the shredded coconut; cover and refrigerate until ready to serve.
• Make the patties: In a big bowl, combine the beef, pork, Zinfandel, soy sauce, orange juice, ginger, and garlic salt; mix well.
• Divide mixture into 4 equal portions and form the portions into patties to fit the buns.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the grill rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium).
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
• Assemble the burgers: cover the cut sides of the buns with the tropical spread.
• On each bun bottom, place a patty, an equal portion of the salsa, and an equal portion of the green onion.
• Add the bun tops and serve.