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Piña Colada Burger

This tropical twist on a classic burger features juicy pineapple and creamy coconut, creating a sweet and savory flavor combination that's perfect for summertime grilling.

78% would make again


for 4 servings

  • ⅓ cup mayonnaise (80 g)
  • 4 brioche buns
  • 2 tablespoons butter, melted, plus more for buns
  • 2 lb ground beef (910 g)
  • ⅔ cup teriyaki sauce (155 mL), divided
  • salt, to taste
  • pepper, to taste
  • 4 slices colby jack cheese
  • 4 slices pineapple
  • 4 slices bacon, cooked

Piña Colada Sauce

  • 1 ⅔ cups cream of coconut (495 g)
  • 1 cup crushed pineapple (225 g), drained
  • 1 ⅛ cups sour cream (260 g)
  • ⅓ cup coconut flakes (35 g)


  1. Preheat grill to high heat.
  2. To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
  3. Add the ground beef to a bowl with ¼ cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
  4. Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
  5. Brush the brioche buns with butter.
  6. Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
  7. Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
  8. Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
  9. Add ⅓ cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
  10. Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
  11. Enjoy!
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