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Ingredients

1 pound ground beef ½ cup unsweetened shredded dried coconut ¼ cup chopped fresh cilantro 1 egg 2 tablespoons lime juice 2 tablespoons Worcestershire sauce 1 tablespoon cream of coconut 1 teaspoon soy sauce 1 ½ teaspoons salt 1 cup mayonnaise 2 teaspoons cream of coconut 1 tablespoon chopped fresh cilantro 1 tablespoon vegetable oil 1 cup unsweetened shredded dried coconut ½ teaspoon salt 4 hamburger buns, split

Nutrition Info

1165.8 calories carbohydrate: 38.5 g cholesterol: 182 mg fat: 96.4 g fiber: 7 g protein: 39.3 g saturatedFat: 37.8 g servingSize: - sodium: 2014.5 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro, set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.

4 burgers

This perfect summer twist on a barbeque favorite will make you feel like you are beach side. Serve with fried yuca and a mojito for a tropical flair.