La Pina Esta Dulce Burger with Pana Tostones
I am staying true to my roots. I am Puertorican after all and this burger/ chip combo does scream Puerto Rico with its freshly cut Pineapple grilled topped burger and Pana tostones. Without further ado The Pink Papaya presents to you The Pina Esta Dulce Burger. Why this name… Well in Puerto Rico when things are going bad the people have a saying that says “La pina esta agria.” But I thought we would turn it around because things are going great here at the Pink Papaya and it is a Pineapple burger so this was the name I chose. My hubby wanted to call it the Wepa burger. (he says it was so good it made him want to scream “Wepa!”
Ingredients
- 8 Hawaiian Burger Buns.
- 8 Pineapple slices (freshly sliced with core removed, or canned works too)
- 8 Ground Turkey Patties (2 Lbs.)
- 1 Jalapeno (seeded and minced)
- ½ Tbsp. Garlic Salt
- 1 Tbsp of McCormick Montreal Steak Seasoning.
- 8 pepper Jack slices
- 8 slices of Peppered Bacon
- ½ cup of Honey BBQ sauce.
- 8 Red onion Slices
- 8 Lettuce Leaves
- Mustard Aioli – ½ Tbsp. Mustard to 2 Tbsp. Mayonnaise
- 1 Bag of Breadfruit Tostones
- As Needed Coconut Oil
- As Needed Mojito sauce (
Click here for our Recipe )
Instructions
La Pina Esta Dulce Burger
- Let’s gather all our ingredients.
- Preheat the oven to 400 degrees.
- Let's get a sheet pan and line it with parchment paper.
- Place 8 slices of bacon on the sheet pan and season with crack pepper. Place in the oven until crispy for about 15 minutes. While we wait…
- Let's get a large skillet and fill ¼ way with Coconut oil.
- When you can put a wooden spoon handle in the oil and it bubbles you are ready to fry.
- Let's get our pana tostones nice and dry, before placing in hot oil.
- Fry until golden brown and place on a parchment lined sheet pan with paper towels.
- When they are done. Brush with your mojito sauce.
- Our bacon should be done. Let’s take it out of the oven and put it to the side.
- Let's bring our oven down to the warm temperature or 170 degrees. Let's place our tostones in the oven to keep warm while we make our burgers.
- Get a sheet pan ready with your Parchment paper.
- Let's get a large bowl and place our Turkey meat inside.
- Let’s add our Garlic salt, pepper, and Jalapeno to the turkey in the bowl.
- Mix well and make your eight patties and place them on top of your sheet pan.
- On another sheet pan place your buns and cheese. Let's prepare the grill.
- Preheat your grill to 600 degrees. While we wait.
- On another sheet pan (or plate) place our pineapples and sliced red onions and BBQ sauce. Let's get grilling!
- On the hot grill lets place our burgers and in a separate row lets place our pineapples and lastly a row of the onions.
- We will be brushing your burgers, pineapple and onions with the pineapple bbq sauce.
- You need to remove your parchment paper and put a new one on as to not cross contaminate.
- Your burger will be done when it reaches 165 in a thermometer. However, you will add your cheese slices once it reaches 155.
- Your Red onions will be soft, and your Pineapples caramelized. It is time to warm up your buns!
- Now let’s bring everything in and let's build this Pineapple burger masterpiece by starting with your bottom bun!
- Add your Aioli and BBQ Sauce to your bun!
- Now your lettuce
- Followed by your onion
- After your onion. It is time for the patty
- Once the patty is on. Add the BACON!
- Now the star of the show. Your pineapple
- Lastly, pull out your tostones from the oven and add some to your plate. Top off your burger with the top bun and ENJOY!
