Summer means it's time for sweet and savory to exist side by side—and grilling season is the perfect showcase for this dynamic duo. Think pepper Jack cheese, tangy BBQ sauce, charred creamy avocado, sweet pineapple and smoky poblano peppers, all piled high atop a mouthwatering Beyond Burger patty. Consider it a two-for-one deal: You get a protein-packed meal, and some festive luau flair added to your backyard barbecue.
Hawaiian BBQ Beyond Burger
Recipe from the Tasting Table Content Studio
Yield: 2 burgers
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
¼ cup vegetable oil
½ teaspoon chili powder
⅛ teaspoon cayenne
2½-inch slices pineapple
1 poblano pepper, sliced into ¼-inch-thick rounds
1 avocado—halved, peeled and cut into ¼-inch slices
1 package Beyond Burgers (2 burgers)
2 tablespoons BBQ sauce
2 slices pepper Jack cheese
1 tablespoon butter, melted
2 brioche buns, sliced
1. In a small bowl, combine the vegetable oil, chili powder and cayenne to create a spicy marinade. Use a brush to coat all sides of the pineapple, poblano and avocado slices.
2. Heat the grill or a sauté pan over medium heat and place the pineapple, poblano and avocado slices over the heat. Cook for 2 to 3 minutes on each side until you get some nice browning or grill marks. Reserve to the side.
3. Next, cook the burgers over medium heat for 3 minutes on each side until the internal temperature reads 165°. In the last minute of cooking, place a slice of pepper Jack cheese on each of the burgers. Spread the melted butter on the cut side of each of the buns and grill for up to a minute until golden brown.
4. Assemble the burgers by placing a patty on each of the bottom buns, spooning some BBQ sauce on the cheese and then layering the pineapple, avocado and poblano slices before finishing with the top buns. Enjoy immediately.