Hawaiian BBQ Salmon Burgers with Coconut Caramelized Pineapple
1/2 cup of your favorite BBQ sauce
2 tablespoons pineapple juice
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
pinch of cayenne
1/4 teaspoon salt
1/2 teaspoon pepper
1 pound fresh, raw salmon (skin removed)
1/3 cup Panko breadcrumbs
2 tablespoons freshly grated parmesan cheese
1 tablespoon coconut oil
4 slices swiss cheese
pickeled jalopenos (optional)
4 king hawaiian hamburger buns or whole wheat buns, toasted
1 avocado, sliced or mashed (optional)
Coconut Caramelized Pineapple
2 tablespoon coconut oil
4 large pineapple rings (preferably from a fresh pineapple)
2 tablespoon toasted coconut (optional)
- In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Set aside for later.
- Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
- Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the hawaiian BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
- In a separate skillet heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
- To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining Hawaiian BBQ sauce.