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Big Beachy Burger

Marcus Meacham

There's enough pineapple burger goodness here to survive on a deserted island.



  • For the burger patties (makes 4 thin patties):
  • 15 ounces ground sirloin
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon ground coriander
  • 1 tablespoon cinnamon
  • 1/2 cup chopped fresh parsley
  • For the slaw:
  • 2 cups shaved green cabbage
  • 1/4 cup coconut oil
  • 2 tablespoons banana purée
  • 3 green onion, cut into long strips
  • 1/2 large red bell pepper, julienned
  • Salt, to taste
  • Pepper, to taste
  • For assembly:
  • 2 burger buns, toasted
  • 2 rings pineapple, grilled
  • 3 ounces Pepper Jack cheese, cut into big chunks
  • 4 dried apricots, chopped

Let's get Cooking...

  1. To make burger patties: combine all burger ingredients and mix thoroughly with hands. Separate mixture into four even amounts. Form patties, pressing between your palms until patties are thin. Season each side of each patty with more salt and pepper and grill, 3 minutes per side. Remove from heat.
  2. To make the slaw: combine all slaw ingredients and toss until well mixed.
  3. To assemble: place chunks of cheese on bottom bun. Add chopped apricots, a patty, pineapple slice, a handful of slaw, another patty, and more slaw. Top with a sprinkling of cinnamon and top bun. Now that's one beachin' burger!