Coconut Crunch Burger Recipe

Form and Season Patties

Place the ground beef in a bowl. Sprinkle kosher salt and black pepper over the meat and gently combine with your hands—do not overwork. Divide into 4 equal portions (makes 4 smaller burgers) or 2 large portions depending on bun count. Form patties about 3/4-inch thick and press a slight dimple into the center of each to prevent bulging during cooking.

Coconut Edge

Press about 3/4 tablespoon unsweetened shredded coconut onto the sides of each patty so coconut adheres to the edge (this provides the 'coconut crunch' accent). Lightly dust the outside edge with 3 tablespoons flour to help the coconut set. Set patties aside on a plate.

Cook Patties

Heat 2 tablespoons vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add patties (work in batches if necessary). Cook 3-4 minutes per side for medium (adjust time for thickness and desired doneness). Avoid pressing down on patties. If cheese sauce will be melted on top, spoon a couple tablespoons of cheese sauce on each patty in the last minute of cooking and cover to melt slightly. Transfer patties to a plate and let rest 3 minutes.

Toast Buns

Butter the cut sides of buns. In a separate skillet or the same pan after patties rest, toast the buns cut-side down over medium heat until golden, about 1-2 minutes. Keep warm.

Combine 2 cups squeezed-thawed shredded hashbrowns, 1 egg, 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Mix until combined. Form into two flat patties (or four smaller if you prefer).

Heat 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat. When hot, add the hashbrown patties and press gently with a spatula. Cook 4-5 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and season lightly with extra salt if needed. Keep warm.

Make a roux: melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup whole milk. Bring to a gentle simmer, whisking constantly until mixture thickens, about 2-3 minutes.

Reduce heat to low and stir in 1 cup grated sharp cheddar and 2 tablespoons cream cheese until melted and smooth. Add 1/4 teaspoon ground mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm on very low heat or transfer to a small insulated container until assembly.

Marinate

Place the cut chicken pieces in a bowl and pour 1/2 cup buttermilk over them. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and let sit 10-15 minutes (or up to 1 hour refrigerated).

Prep Dredging Station

Set up three shallow dishes: one with 1/2 cup flour, one with 2 beaten eggs, and one with a mixture of 3/4 cup shredded unsweetened coconut and 1/2 cup panko breadcrumbs. Season the flour with a pinch of salt.

Bread the Nuggets

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in flour, then in beaten egg, then press firmly into the coconut-panko mixture ensuring nuggets are well coated. Place on a tray while heating oil.

Fry Nuggets

Pour about 1 cup vegetable oil into a heavy skillet to a depth of about 1/4-inch and heat over medium-high to 350°F (if using a thermometer). Fry nuggets in batches, without crowding, for 2-3 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack or paper towels to drain. Keep warm.

Toss in Buffalo Sauce

Place the hot nuggets in a large bowl, pour desired amount of buffalo sauce over them (see Buffalo Sauce directions) and toss to coat evenly. Reserve a few plain nuggets if you want contrast.

In a small saucepan over low heat, combine 1/2 cup hot sauce and 2 tablespoons unsalted butter. Stir until butter melts and the sauce is glossy. Add 1 teaspoon honey, 1/4 teaspoon garlic powder and 1/4 teaspoon salt. Warm through 1-2 minutes, then remove from heat. Taste and adjust sweetness or heat as desired. Use immediately to toss nuggets or drizzle on the burger.

If tostadas are not crisp, warm them in a 350°F oven for 3-5 minutes until crisp. Spread shredded lettuce on each tostada (about 1/2 cup per tostada).

Top tostadas with reserved plain or buffalo-coated nuggets, a drizzle of cheese sauce, pickled jalapeños if using, chopped cilantro and a squeeze of lime. These can be served as a crunchy side or on the side of the burger plate.

To build each Coconut Crunch Burger: On the bottom bun place a spoonful of cheese sauce, then a crispy hashbrown patty, followed by the beef patty (cheese-sauced side up if melted). Add 2-3 buffalo-coated coconut-crunch nuggets on top of the patty, a small handful of shredded lettuce, a few pickled jalapeños and a drizzle of remaining cheese sauce or buffalo sauce as desired. Top with the bun crown. Serve immediately with the corn tostada(s) and lime wedges.