Eats Writes Shoots

Living & Tasting Life's Passions

  • Home
  • Eats
    • Beer
      • Hopped & Bothered Reviews
      • Beer Reviews
        • Amber/Red Ale
        • Bitter
        • Blonde
        • Brown Ale
        • Farmhouse (Saison)
        • Pale Ale
          • India Pale Ale (IPA)
          • Double (Imperial) IPA
          • Imperial Black IPA
          • American Pale Ale
          • English Pale Ale
        • Lager
        • Scotch Ale
        • Seasonal and/or Specialty
          • Beer with Fruit
        • Stout
          • Imperial Stout
          • Milk Stout
        • Wheat Ale
        • Winter Beers
    • My CSA Challenge – 2013 Edition
    • Recipes
      • Appetizers
      • Breakfast
      • Baking
        • Dessert
          • Cookies
      • Drinks and Cocktails
      • Egg
      • Fish
      • Gluten-Free
      • Lunch
      • Mains
        • Asian
          • Thai
        • Barbecue/Grilling
        • Beef
        • Fusion
        • Greek
        • Italian
        • Lamb
        • Mediterranean
        • Mexican
        • Pasta
        • Pork
        • Poultry
        • Veal
        • Vegetarian
      • Preserves
      • Salad
      • Side Dish
      • Soup
  • Writes
    • Canadian Food Experience Project
    • Poetry
    • The “Benjamin” Project
  • Shoots
  • About the Author
You are here: Home / Eats / Recipes / Barbecue/Grilling / Tropical Banana-Pineapple Burgers

Tropical Banana-Pineapple Burgers

June 30, 2014 by Dale Leave a Comment

Tropical Burger (plated)

What gave you the idea to put bananas in your burgers?

That’s what Anne asked after she figured out the mystery to what was in her mouth. The truth is I don’t really know what deviant brain cell in my head concocted the idea. I know I was looking at a half-eaten banana in the fridge and a lowly slice of pineapple when the notion came to me. I am sure others have had the same sight lines in their lives … but that most of those people would have a chorus of dissenting brain cells that would quickly drown out that renegade thought. I can’t quite tell you why that filter didn’t kick in, but I’m really glad I listened to that one innovative cell.

It was Friday after work, my buddies had bailed on “beer night,” and I was left with a strong craving for burgers and beer. It had been a long week and, though I was tired, the craving remained. While the ground beef defrosted in my microwave, I stared into my fridge that was mostly bare except for some remnants of lettuce, half a banana, and bit of pineapple. The wheels starting turning and, before you know you it, I said what the hell. The recipe came together very quickly after that and it turned out so well that I had to recreate it again very quickly and share it with everyone.

Now before you think I’m daft, this is a recipe that will appeal to anyone that thinks ‘sweet’ in the form of pineapple is a good thing on, say, a pizza. Yes, if you like Hawaiian pizza or some form thereof, you’re going to love these burgers. The flavours of the banana are subtle. There is some sweetness which everyone is going to taste — beyond that, they’re going to be hard pressed to discern actual banana, but it is there and it is working … and it works really really well. The chilli sauce in the burger rounds out the sweetness, gives a tiny bit of warmth and negates the need for any barbecue sauce — really, this is an outside-in burger. And finally, a quarter teaspoon of curry powder gives the final twist in bringing all the ingredients together. You won’t taste the curry powder as much as you’ll taste the effect of it. Let’s just call it all yummy….

You might ask why I choose 1¼ pounds (600g) for the recipe vs. an even pound or half-kilo? It’s because the larger quantity produces six 1/4-pound patties or four 5oz burgers. It really depends on your preferred serving size and how many people you’re feeding. Also, in terms of a tip, make sure the beef is well-chilled and straight from fridge as you quickly assemble it — this will prevent both food borne illness and help ensure the burger keeps its shape.

You could serve these burgers naked, wrapped on just a leaf of lettuce, or, as I’ve done, on a sesame bun. The only dressing these amazingly flavourful burgers got was a tablespoon of my green tomato ketchup. If you don’t have something like this, a mango chutney or even a mango salsa would be stupendous as well.

Enjoy and a very happy Canada Day to you all.

Prep time:  10-15 minutes
Cook time:  10 minutes
Total Time: 20-25 minutes
Servings:    4-6

Tropical Thai Burgers

Ingredients:

  • Tropical Burger Ingredients1¼ pounds (600g) lean ground chuck or sirloin, well-chilled
    → 15% fat
  • 1/2 ripe banana, halved (lengthwise) and lightly chopped
  • 3 tablespoons fresh pineapple, finely chopped
  • 1 tablespoon fresh basil, chiffonade
    → substitute 1/2 teaspoon dried basil
  • 2 tablespoons sweet Thai chilli sauce
  • 1/4 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg

DIRECTIONS:

  1. Preheat your grill to about 400ºF.
  2. Prepare your buns (butter and grill them if you like) and top them with leaf lettuce and your chosen condiment (e.g. green ketchup)
    Grill Burger BunsDress Burger Buns
  3. Meanwhile, chop and prepare all the ingredients and add them to the meat.
    Add Ingredients to the Ground Meat Mix the Tropical Burgers
  4. Using a kitchen scale (if you have one) weigh out 4-5 ounce portions of the meat mixture, shaping each patty in the palm of your hand and squeeze till they are uniform. Place each patty on a small square of waxed paper to allow easy handling and transfer to the barbecue grill.
    Weigh and shape the burger pattiesDimple the middle of the slider patty with your thumb. This will ensure an even cooking and so that your burger doesn’t ‘puff’ up.
    Dimple the Patties with Thumb
  5. Spray the grill with oil and then gently place the burgers on the grill, removing the waxed paper as you do so. Grill for 2½ minutes then, optionally, give them a quarter turn if you want nice grill marks.
    Grill the Tropical BurgersAfter 5 minutes, flip burgers and cook for another 4½-5 minutes.
    Flip the Tropical Burgers
  6. Remove from grill and let stand a minute before serving.
    Tropical Burger Ready

Share this:

  • Share
  • Click to print (Opens in new window) Print
  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Like this:

Like Loading...

Related

Filed Under: Barbecue/Grilling, Beef, Eats, Friday Nights, Mains, Recipes Tagged With: Bacon, Banana, barbecue, basil, beef, burger, Cooking, curry, food, friday night, green ketchup, grilling, Ground beef, hambuger, pineapple, Recipe, tropical

« “La Vache Folle Double IPA – Palisade” (Double IPA) Microbrasserie Charlevoix.
“Dead Guy Ale” (German Maibock) Rogue Ales »

I would love to read your comments ....Cancel reply

30 Poems in 30 Days – Global Poetry Writing Month (2022)

  • A Love Song

    A Love Song
  • Chosen

    Chosen
  • Wormwood

    Wormwood
  • Bashert

    Bashert
  • Lumber Dog

    Lumber Dog
  • Aisling for the Land

    Aisling for the Land
  • Hard Boiled Boy

    Hard Boiled Boy
  • The Blasted

    The Blasted
  • Sense of Time

    Sense of Time
  • We Reflect

    We Reflect
  • A Family Grown

    A Family Grown
  • Fly — Away

    Fly — Away
  • Curtains

    Curtains
  • A Question Heard

    A Question Heard
  • The Storm

    The Storm
  • A Dis-Ode to the Mushoom

    A Dis-Ode to the Mushoom
  • Bun in the Oven

    Bun in the Oven
  • The world don’t owe you nothing

    The world don’t owe you nothing
  • the syrphid

    the syrphid
  • Osborne

    Osborne
  • Love is not a Word

    Love is not a Word
  • Meta

    Meta
  • Super-Pop

    Super-Pop
  • footprints on the sands of time

    footprints on the sands of time
  • Spring Grows

    Spring Grows
  • Neptune’s Recline

    Neptune’s Recline
  • Red Light, Green Light, Stop

    Red Light, Green Light, Stop
  • Wuthering Heights

    Wuthering Heights
  • Afterwinter

    Afterwinter
  • The Story of a Dog

    The Story of a Dog

Recent Posts

  • A Love Song
  • Chosen
  • Wormwood
  • Bashert
  • Lumber Dog

Join My Community

Simply enter your email address and never miss another post.

Join 827 other subscribers

2012-2022 © Dale Schierbeck.

All rights reserved. All material and content is the original property of Dale Schierbeck and “EatsWritesShoots” 2022. Unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author and owner is strictly prohibited. Links may be used, provided that full and clear credit is given to the author (“Dale Schierbeck”) and the site (“EatsWritesShoots”) and with appropriate and specific direction to the original content.

Connect with Me on Facebook

Connect with Me on Facebook

Top Posts & Pages

  • Recipe for Low-Phosphorus Dog Food ~ Caring for a Dog with Chronic Renal Failure
  • Homemade Super Dog Food ... aka Ben's Breakfast
  • Tuscan Chicken with Olives and Bacon ... and Wine
  • My Canadian Eyesight
  • Adjustments

Join the Conversation

  • mb on Ben ~ In Memoriam
  • Dale on Ground Beef Tacos
  • Nicholas Robert Parkes on Ground Beef Tacos
  • Molly on Recipe for Low-Phosphorus Dog Food ~ Caring for a Dog with Chronic Renal Failure
  • Dale on Chosen

RSS Feeds

RSS feed RSS - Posts

RSS feed RSS - Comments

Archives

Categories

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...
 

    %d