Beach Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands or a fork until just combined—avoid overworking. Divide into two equal portions and form each portion into a patty about 3/4 inch thick, slightly wider than the bun (the patty will shrink as it cooks). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and brush with olive oil. When very hot, place the patties on the surface. Cook for 3-4 minutes on the first side without pressing. Flip and cook for another 2-3 minutes for medium (cook longer for desired doneness). Place a slice of cheddar on each patty about 1 minute before removing from heat so the cheese melts. Transfer cooked patties to a plate and tent loosely with foil to rest for 3-4 minutes.

Prepare avocado and tomato

Halve and pit the avocado, scoop out the flesh and slice into 6–8 thin slices. Sprinkle the avocado with a little lime juice (about 1/2 the lime) and a pinch of salt to prevent browning. Slice the tomato into 1/4-inch thick rounds and season lightly with a pinch of salt and pepper.

Caramelize or warm pineapple

If using fresh or canned pineapple rings, heat a small skillet over medium-high heat. Add pineapple rings and cook 1–2 minutes per side until golden and slightly caramelized. If you prefer, warm them on the grill alongside the patties for 1–2 minutes per side.

Slice onion and prep jalapeños

Thinly slice the red onion into rings. Drain pickled jalapeños and set aside. These provide a bright, spicy counterpoint to the sweet pineapple and creamy avocado.

Make the beach sauce

In a small bowl, combine mayonnaise (1/4 cup), ketchup (2 tbs), sriracha (1 tsp, or to taste), remaining lime juice (from the other half of the lime), and pickled jalapeños (2 tbs, finely chopped). Stir until smooth and taste; adjust heat or acidity by adding more sriracha or lime juice as desired.

Toast the buns

Butter the cut sides of the buns with unsalted butter. Place the buns buttered-side-down in the hot skillet or on the grill for about 1 minute until golden brown and crisp. Remove and keep warm.

Assemble the Beach Burger

Spread a generous tablespoon of the beach sauce on the bottom bun. Place 1–2 butter lettuce leaves on the sauce, then add the rested cheeseburger patty. Top the patty with a warm pineapple ring, avocado slices, a tomato slice, and a few red onion rings. Add extra beach sauce on the top bun if desired. Close the burger and serve immediately.

Serve

Serve the Beach Burger hot with extra lime wedges on the side. Optionally offer additional pickled jalapeños or fries/coleslaw for a full beach-style meal.