The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

By French Tart
This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! 

• 600 g pork sausage or 600 g pork sausages
• 2 garlic cloves, peeled and finely diced
• 1 tablespoon chopped fresh coriander leaves (cilantro)
• 2 tablespoons coconut cream (from a block that has been softened)
• 1 teaspoon dried chipotle powder, to taste
• 1 teaspoon ground coriander
• ¹⁄₂ teaspoon ground cumin
• salt and black pepper, to taste

Sauce

• 4 tablespoons homemade mayonnaise (or good quality commercial mayonnaise)
• 1 lime, juice and zest of, grated
• 2 garlic cloves, peeled and crushed
• 1 tablespoon chopped fresh coriander (cilantro)
• salt and pepper

To Serve

• chili relish
• barbecue sauce
• lettuce
• onion, slices
• cheese slice
• tomatoes
• dill pickle
• hamburger bun

 
To Make:

1. If your coconut cream is very hard, soften it in the microwave for about 10 seconds - or leave it in a warm place until it is malleable.
2. Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining burger ingredients.
3. Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the burger mix.
4. Shape in to 4 burgers/patties and chill them in the fridge for about 30 minutes to 1 hour to firm up.
5. Meanwhile, make the mayonnaise sauce: mix all the seasonings and herbs into the mayonnaise - set to one side in the fridge until needed.
6. Heat the barbecue or grill and brush the pan or rack with a little oil to prevent the burgers sticking. Cook the burgers for about 5 minutes on each side or until the juices run clear when you pierce the centre. Serve on toasted burger buns with the lime and garlic mayonnaise and your choice of accompaniments.
7. Take a photo and have a glass of wine or beer! Cheers!

Crunchy Coconut and Lime Burgers

Recipe by: The Messy Cook
 

"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.