"This perfect summer twist on a barbecue favorite will make you feel like you are beach side. Serve with fried yuca and a mojito for a tropical flair."
- 1 pound ground beef
- 1/2 cup unsweetened shredded dried coconut
- 1/4 cup chopped fresh cilantro
- 1 egg
- 2 tablespoons lime juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cream of coconut
- 1 teaspoon soy sauce
- 1 1/2 teaspoons salt
- 1 cup mayonnaise
- 2 teaspoons cream of coconut
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon vegetable oil
- 1 cup unsweetened shredded dried coconut
- 1/2 teaspoon salt
- 4 hamburger buns, split
To Make:
1. Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
2. Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.
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