The Island Boy Burger Recipe

Make and shape patties

In a large bowl combine ground beef and ground pork. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp Worcestershire sauce. Gently mix with your hands until combined — do not overwork. Divide the mixture into two equal portions and form into 3/4-inch-thick patties slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb (prevents doming).

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tbs vegetable oil. When oil shimmers, add patties and cook without moving for 3-4 minutes until a crust forms. Flip and cook another 3 minutes. In the last minute, place a slice of cheddar on each patty, cover pan or tent with foil to melt cheese. Cook to an internal temperature of 160°F (71°C) for well-done burgers; reduce time slightly if you prefer medium (155°F). Remove patties and rest 3 minutes.

While patties rest, melt 1 tbs butter in a medium skillet over medium heat. Add 4 pineapple rings in a single layer and sprinkle 2 tbs brown sugar evenly over them. Cook 2 minutes without moving, flip pineapple, then add 1 tbs soy sauce and 1/4 tsp ground ginger. Cook another 2 minutes until caramelized and lightly browned. Transfer pineapple to a plate.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot. In a smaller bowl whisk 1/2 cup mayonnaise, 2 tbs fresh lime juice, 1 tsp honey, 1 tsp sriracha, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate while finishing other components so flavors meld.

Make mango-lime sauce by stirring together 3 tbs mango chutney, 1/4 cup mayonnaise and 1 tsp lime zest until smooth. Stir in thinly sliced 1/2 jalapeño if using and 1/4 tsp salt. Taste and adjust heat or salt.

Toast buns: Butter cut sides of 2 brioche buns with 1 tbs butter. Toast buttered sides in a skillet over medium heat until golden, 1-2 minutes.

Assemble burgers: Spread about 1.5 tbs mango-lime sauce on the bottom bun. Add a leaf of lettuce, place the hot cheeseburger patty on top, then one caramelized pineapple ring. Spoon 1/3 to 1/2 cup spicy island slaw over the pineapple (adjust to preference). Add remaining mango-lime sauce to the top bun (about 1 tbs) and close burger. Repeat for second burger.

Serve: Serve immediately while hot with extra slaw or pineapple on the side. Provide napkins — this is a juicy, saucy sandwich.