This burger mixes ground beef (or turkey) with finely chopped macadamia nuts, shredded coconut, soy sauce, and ginger, then tops it with grilled pineapple and sriracha mayo on a Hawaiian sweet bun. The result is a patty with real textural contrast — crunchy nuts, a little chew from the coconut — and a flavor that’s savory-sweet without being cloying. It takes 35 minutes start to finish and makes four burgers.
The short version of why this works
Two things carry this recipe. First, the macadamia nuts and coconut need to be distributed evenly through the meat — if they clump, you get uneven texture and spots that fall apart on the grill. Mix gently until just combined, then stop. Second, the pineapple has to be grilled, not raw. Raw pineapple contains bromelain, an enzyme that actively breaks down protein, which means it will soften your patty and make the bun soggy fast. A couple of minutes per side on a hot grill caramelizes the sugars, kills the enzyme, and gives you that slightly charred sweetness that actually holds up against the savory patty.
Mistakes to avoid
- Using sweetened shredded coconut: The recipe calls for unsweetened, and that matters. Sweetened coconut tips the patty into dessert territory and burns faster on the grill. Check the bag before you buy.
- Chopping the macadamia nuts too coarsely: Big chunks create weak spots in the patty and make it crack when you flip it. Aim for a fine, irregular chop — roughly the size of coarse breadcrumbs — so the nuts bind into the meat rather than sitting in it.
- Skipping the rest after mixing: Give the formed patties 10 minutes in the fridge before they hit the grill. This firms them up and helps them hold their shape, especially important because the coconut adds moisture.
- Pressing the patties while cooking: Pressing squeezes out the juice you need to keep this patty from drying out, and the coconut already absorbs some moisture as it cooks. Leave it alone after it goes on the grill.
- Under-seasoning the sriracha mayo: A squeeze of lime juice in the mayo makes a real difference here — it cuts through the richness of the macadamia nuts and ties the whole burger together. Don’t skip it.
About the ingredients
- Macadamia nuts: Sold roasted or raw — either works, but skip the salted kind or you’ll lose control of the seasoning. Raw gives a slightly softer crunch; roasted adds a deeper, toastier flavor.
- Hawaiian sweet buns: King’s Hawaiian rolls are the standard supermarket option and they work well. If you can’t find them, a brioche bun is a reasonable substitute — just avoid anything too dense or crusty, which fights the soft texture of the patty.
- Ground turkey option: If you go with turkey, use 85% lean as the recipe notes, and cook to 165°F internal — no pink. Turkey patties dry out faster than beef, so watch your cook time closely.
- Pineapple juice in the patty: Fresh pineapple juice is worth using here because canned juice is often from concentrate and sweeter. A tablespoon isn’t much, but fresh keeps the flavor clean.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3 to 4 minutes per side — rather than microwaving, which makes the coconut rubbery. For meal prep, you can form and season the raw patties up to 24 hours ahead; stack them with parchment between each one and refrigerate. They can also be frozen raw for up to 2 months — freeze flat on a sheet pan first, then transfer to a bag. Thaw overnight in the fridge before grilling. Don’t freeze grilled pineapple; it turns mushy. Grill fresh slices when you’re ready to eat.
Hawaiian Macadamia Nut and Coconut Burger
Ingredients
For the burger patties
- 1 lb ground beef or ground turkey 85% lean for juicier patties
- ½ cup macadamia nuts finely chopped
- ¼ cup shredded coconut unsweetened
- 1 tbsp soy sauce low sodium preferred
- 1 tbsp pineapple juice fresh preferred
- 1 clove garlic minced
- 1 tsp ginger grated
- ½ tsp black pepper fresh ground
- ½ tsp kosher salt
For assembly
- 4 medium burger buns brioche or Hawaiian sweet buns preferred
- 4 medium pineapple rings grilled
- ¼ cup mayo mixed with a dash of sriracha or lime juice
- ¼ cup red onion thinly sliced
- ½ cup butter lettuce
Instructions
- In a mixing bowl, gently combine the ground beef (or turkey), chopped macadamia nuts, shredded coconut, soy sauce, pineapple juice, garlic, ginger, salt, and pepper. Do not overmix, as this can make the patties tough.
- Form the mixture into four equal patties, making a slight indentation in the center of each to account for swelling during cooking.
- Preheat a grill or skillet to medium-high heat (375°F / 190°C). Lightly oil the grates or pan and cook the patties for 4-5 minutes per side, until they reach an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for turkey.
- While the burgers cook, grill the pineapple rings for about 2 minutes per side until caramelized.
- Toast the burger buns lightly on the grill or in a pan.
- Spread the sriracha mayo on each bun, then layer with butter lettuce, a patty, a grilled pineapple ring, and thinly sliced onions.
- Assemble the burgers and serve immediately.
Notes
- For a leaner option, use ground turkey.
- If you prefer extra crunch, lightly toast the macadamia nuts before mixing them into the patty.
Nutrition
Frequently asked questions
Can I cook this on a stovetop instead of a grill?
Yes — a cast iron skillet over medium-high heat works well. Cook the patties 4 to 5 minutes per side until they reach 160°F internal for beef or 165°F for turkey, then sear the pineapple slices in the same pan for 2 minutes per side to get some caramelization.
Will the patties fall apart because of the nuts and coconut?
They can if the mix-ins are too coarse or the patties aren’t chilled before grilling. Chop the macadamia nuts fine, mix gently, and rest the formed patties in the fridge for 10 minutes before cooking — that’s usually enough to keep them together.
What internal temperature should I cook this burger to?
Ground beef patties need to reach 160°F (71°C); ground turkey patties need 165°F (74°C). Use an instant-read thermometer — the coconut and nuts make it harder to judge doneness by color alone.
Can I make this burger ahead for a cookout?
Form and season the raw patties up to 24 hours in advance and keep them refrigerated with parchment between each one. Don’t assemble the finished burgers ahead — the pineapple and sriracha mayo will make the bun soggy quickly.
What sides actually go with this?
Sweet potato fries are a natural match because they echo the sweetness without competing with it. A simple cabbage slaw dressed with rice vinegar and a little sesame oil also works well — it adds crunch and cuts through the richness of the macadamia nuts.
My patty tasted bland after cooking — what went wrong?
The coconut and nuts dilute the seasoning, so the mix needs to be seasoned a little more assertively than a plain beef patty. Make a small test patty, cook it in a pan for a minute per side, taste it, and adjust salt and soy sauce before you form the rest.
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