• 1/2 cup of your favorite BBQ sauce
• 2 tablespoons pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• pinch of cayenne
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound fresh, raw salmon (skin removed)
• 1/3 cup Panko breadcrumbs
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon coconut oil
• 4 slices swiss cheese
• pickeled jalopenos (optional)
• 4 king hawaiian hamburger buns or whole wheat buns, toasted
• 1 avocado, sliced or mashed (optional)
Coconut Caramelized Pineapple
• 2 tablespoon coconut oil
• 4 large pineapple rings (preferably from a fresh pineapple)
• 2 tablespoon toasted coconut (optional)
• In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Set aside for later.
• Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
• Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the hawaiian BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
• In a separate skillet heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
• To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining Hawaiian BBQ sauce.
Courtesy of Half Baked Harvest