What are the main ingredients in Charred Pineapple & Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Charred Pineapple & Beef Burger?

Calories: 1133, Carbs: 90 grams, Fat: grams, Protein: 42.6 grams, Sugar: 37.8 grams, Salt: 1045 grams

How do I prepare Charred Pineapple & Beef Burger?

IN A PICKLE: In a bowl, combine the vinegar with 2 tbsp of water, 2 tsp of sweetener, and seasoning. Add the carrot ribbons and set aside. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. BURGER PATTIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-4 minutes per side. Remove from the pan. CHARRED PINEAPPLE: Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until lightly charred, 1-2 minutes per side. Remove from the pan. Roughly chop ½ the charred pineapple for the salad, keeping aside a complete ring for the burger. TOAST THE BUNS: Halve the burger buns and spread butter (optional) or oil over the cut-side. Return the pan, wiped down if necessary, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. JUST BEFORE SERVING: Drain the pickling liquid from the carrots. Place the pickling liquid in a bowl, add a drizzle of olive oil, and mix to emulsify. In a salad bowl, combine the pickled carrot, the chopped pineapple, the shredded leaves, the crispy chickpeas, the chopped mango, and the diced tomato. Add the dressing (to taste) and toss together. DINNER IS READY: Place the burger buns, cut-side up, on a plate. Smear with the mayo, and top with the charred patties, the sliced tomato, the charred pineapple ring, and ½ the crumbled feta. Serve alongside the loaded salad topped with the remaining feta, and dollop over any remaining mayo. Enjoy, Chef!

What should be prepared from my kitchen to make Charred Pineapple & Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Charred Pineapple & Beef Burger

Send your tastebuds into overdrive with this tropical twist on a classic beef burger. A toasted burger bun is smeared with honey mustard mayo topped with tender beef patties, sliced tomato, a charred pineapple ring, and crumbled feta. Accompanied by a loaded salad packed with pickled carrot ribbons, crispy chickpeas, and dried mango.

Charred Pineapple & Beef Burger

with a pickled carrot, crispy chickpea & dried mango salad

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Burger Bun
Burger Buns
Carrot
Chickpeas
Danish-style Feta
Dried Mango
Free-range Wagyu Beef Patties
Free-Range Wagyu Beef Patty
Honey Mustard Mayo
Red Wine Vinegar
Salad Leaves
Tinned Pineapple Rings
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Charred Pineapple & Beef Burger

Serves 1

IN A PICKLE
In a bowl, combine the vinegar with 1 tbsp of water, 1 tsp of sweetener, and seasoning. Add the carrot ribbons and set aside.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BURGER PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty until browned, 2-4 minutes per side. Remove from the pan.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until lightly charred, 1-2 minutes per side. Remove from the pan. Roughly chop ½ the charred pineapple for the salad, keeping aside a complete ring for the burger.
TOAST THE BUNS
Halve the burger bun and spread butter (optional) or oil over the cut-side. Return the pan, wiped down if necessary, to medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Drain the pickling liquid from the carrots. Place the pickling liquid in a bowl, add a drizzle of olive oil, and mix to emulsify. In a salad bowl, combine the pickled carrot, the chopped pineapple, the shredded leaves, the crispy chickpeas, the chopped mango, and the diced tomato. Add the dressing (to taste) and toss together.
DINNER IS READY
Place the burger bun, cut-side up, on a plate. Smear with the mayo, and top with the charred patty, the sliced tomato, the charred pineapple ring, and ½ the crumbled feta. Serve alongside the loaded salad topped with the remaining feta, and dollop over any remaining mayo. Enjoy, Chef!

Red Wine Vinegar - 20ml
Carrot - 120g
Chickpeas - 60g
Free-range Wagyu Beef Patty - 1
Tinned Pineapple Rings - 2
Burger Bun - 1
Salad Leaves - 20g
Dried Mango - 10g
Tomato - 1
Honey Mustard Mayo - 1 unit
Danish-style Feta - 25g

Download the Recipe

Serves 2

IN A PICKLE
In a bowl, combine the vinegar with 2 tbsp of water, 2 tsp of sweetener, and seasoning. Add the carrot ribbons and set aside.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BURGER PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-4 minutes per side. Remove from the pan.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until lightly charred, 1-2 minutes per side. Remove from the pan. Roughly chop ½ the charred pineapple for the salad, keeping aside a complete ring for the burger.
TOAST THE BUNS
Halve the burger buns and spread butter (optional) or oil over the cut-side. Return the pan, wiped down if necessary, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Drain the pickling liquid from the carrots. Place the pickling liquid in a bowl, add a drizzle of olive oil, and mix to emulsify. In a salad bowl, combine the pickled carrot, the chopped pineapple, the shredded leaves, the crispy chickpeas, the chopped mango, and the diced tomato. Add the dressing (to taste) and toss together.
DINNER IS READY
Place the burger buns, cut-side up, on a plate. Smear with the mayo, and top with the charred patties, the sliced tomato, the charred pineapple ring, and ½ the crumbled feta. Serve alongside the loaded salad topped with the remaining feta, and dollop over any remaining mayo. Enjoy, Chef!

Red Wine Vinegar - 40ml
Carrot - 120g
Chickpeas - 120g
Free-range Wagyu Beef Patties - 2
Tinned Pineapple Rings - 4
Burger Buns - 2
Salad Leaves - 40g
Dried Mango - 20g
Tomato - 1
Honey Mustard Mayo - 2 units
Danish-style Feta - 50g

Download the Recipe

Serves 3

IN A PICKLE
In a bowl, combine the vinegar with 3 tbsp of water, 3 tsp of sweetener, and seasoning. Add the carrot ribbons and set aside.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BURGER PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-4 minutes per side. Remove from the pan.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until lightly charred, 1-2 minutes per side. Remove from the pan. Roughly chop ½ the charred pineapple for the salad, keeping aside a complete ring for the burger.
TOAST THE BUNS
Halve the burger buns and spread butter (optional) or oil over the cut-side. Return the pan, wiped down if necessary, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Drain the pickling liquid from the carrots. Place the pickling liquid in a bowl, add a drizzle of olive oil, and mix to emulsify. In a salad bowl, combine the pickled carrot, the chopped pineapple, the shredded leaves, the crispy chickpeas, the chopped mango, and the diced tomato. Add the dressing (to taste) and toss together.
DINNER IS READY
Place the burger buns, cut-side up, on a plate. Smear with the mayo, and top with the charred patties, the sliced tomato, the charred pineapple ring, and ½ the crumbled feta. Serve alongside the loaded salad topped with the remaining feta, and dollop over any remaining mayo. Enjoy, Chef!

Red Wine Vinegar - 60ml
Carrot - 240g
Chickpeas - 180g
Free-range Wagyu Beef Patties - 3
Tinned Pineapple Rings - 6
Burger Buns - 3
Salad Leaves - 60g
Dried Mango - 30g
Tomatoes - 2
Honey Mustard Mayo - 3 units
Danish-style Feta - 75g

Download the Recipe

Serves 4

IN A PICKLE
In a bowl, combine the vinegar with 4 tbsp of water, 4 tsp of sweetener, and seasoning. Add the carrot ribbons and set aside.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
BURGER PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-4 minutes per side. Remove from the pan.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the drained pineapple rings until lightly charred, 1-2 minutes per side. Remove from the pan. Roughly chop ½ the charred pineapple for the salad, keeping aside a complete ring for the burger.
TOAST THE BUNS
Halve the burger buns and spread butter (optional) or oil over the cut-side. Return the pan, wiped down if necessary, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Drain the pickling liquid from the carrots. Place the pickling liquid in a bowl, add a drizzle of olive oil, and mix to emulsify. In a salad bowl, combine the pickled carrot, the chopped pineapple, the shredded leaves, the crispy chickpeas, the chopped mango, and the diced tomato. Add the dressing (to taste) and toss together.
DINNER IS READY
Place the burger buns, cut-side up, on a plate. Smear with the mayo, and top with the charred patties, the sliced tomato, the charred pineapple ring, and ½ the crumbled feta. Serve alongside the loaded salad topped with the remaining feta, and dollop over any remaining mayo. Enjoy, Chef!