eCook Meal
Charred Pineapple & Beef Burger
with a pickled carrot, crispy chickpea & dried mango salad
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R124.24
for 4 servings · R31.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Dried Mango needs 40 gDried Mango Fruit Roll 80 g 80 g at R27.99 · 50% of packR14.00
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Red Wine Vinegar needs 80 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
Not in the Woolies basket — source these elsewhere:
- Honey Mustard Mayo
- Tinned Pineapple Rings
- Free-range Wagyu Beef Patties
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Charred Pineapple & Beef Burger?
The preparation time for Charred Pineapple & Beef Burger with a pickled carrot, crispy chickpea & dried mango salad is between 20 and 25 minutes.
What is the total time required to make Charred Pineapple & Beef Burger with a pickled carrot, crispy chickpea & dried mango salad?
The total time required to make Charred Pineapple & Beef Burger with a pickled carrot, crispy chickpea & dried mango salad is between 30 and 35 minutes.
How many servings does Charred Pineapple & Beef Burger provide?
4 servings
What are the main ingredients in Charred Pineapple & Beef Burger?
Beef, Burger Bun, Carrot, Chickpeas, Dried Mango, Feta, Honey Mustard Mayo, Red Wine Vinegar, Salad Leaves, Tinned Pineapple Pieces, Tomato, Wagyu Beef Patty
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?
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. 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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Charred Pineapple & Beef Burger?
Beef, Burger Bun, Carrot, Chickpeas, Dried Mango, Feta, Honey Mustard Mayo, Red Wine Vinegar, Salad Leaves, Tinned Pineapple Pieces, Tomato, Wagyu Beef Patty
How many calories does Charred Pineapple & Beef Burger have?
1133 calories
How much fat content does Charred Pineapple & Beef Burger have?
grams