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The Tiki Burger

The Tiki Burger

Makes 4 burgers

    Burger

    • 1 pound Certified Piedmontese 85% lean ground beef
    • 4 slices pepper jack cheese
    • 4 4-inch buns from your local bakery
    • 1 tablespoon butter
    • Guacamole (recipe follows)
    • Grilled Pineapple Salsa (recipe follows)

    Divide the ground beef into four (4-ounce) patties and form into 5-inch patties, slightly larger than the buns. Cook burgers over high heat to desired doneness. Top with pepper jack cheese and remove from heat. Butter and toast buns. Spread guacamole (recipe follows) on the top and bottom of buns. Place cheese burger on bun and top with a generous portion of Grilled Pineapple Salsa (recipe follows).

      Grilled Pineapple Salsa

      • 1 ripe pineapple, bottom, top, and skin removed, sliced into ½-thick slices
      • ½ red onion, finely diced
      • 1 red bell pepper, ribs and seeds removed, finely diced
      • 1 to 2 jalapeños, finely diced
      • Juice of 1 lime
      • ½ teaspoon honey
      • ½ teaspoon cayenne pepper
      • ½ teaspoon cider vinegar
      • ½ teaspoon salt
      • ½ teaspoon pepper

      On a preheated grill grate or in a pan over high heat, sear the pineapple slices on both sides until golden. Transfer to a cutting board, let cool, and dice into ¼-inch pieces (removing hard core).

      In a bowl, combine diced pineapple, onion, bell pepper, jalapeños, and lime juice. Add honey, cayenne pepper, cider vinegar, salt, and pepper and mix well. Cover and refrigerate until ready to use. (This salsa is best when made one or two days ahead of time.)

        Guacamole

        • ¼ cup of finely chopped red onion
        • 1 clove garlic, minced
        • 1 small jalapeño, core, ribs, and seeds removed
        • Juice of 1 lime
        • 2 avocados, peeled and pitted
        • Salt and pepper, to taste

        In a bowl, combine the ingredients and mash together. Adjust salt and pepper to taste. Add a couple slices of fresh lime to the top, cover well, and refrigerate until ready to use. (This guac can be made up to one day ahead.)

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