So juicy and full of flavor, you’ll make Calypso Burgers for guests, for family and just because. Topped with cheese, lettuce, sweet onion, extra mango chutney and grilled pineapple, Calypso Burgers make a statement any time of year. Serve with baked sweet potato fries and a crisp salad, you might not even want dessert. But if you do, check out the long list on the Dessert section from the Recipe tab above 😉
Calypso Burgers crossed my path at the monthly meals put together at the grocery down the street from us. I’ve mentioned these before as a great way to help me fulfill my goal of eating healthy and expanding our culinary horizons. The store dietician plans six meals, the store chefs do all the chopping and other prep. The hard work is done and I get to have the fun of assembling and packaging the food into freezer containers, which takes less than an hour. Then, at home, I pull a package from the freezer as needed for a great no-stress, easy to prepare and nutritious meal.
Chutney is a new to me thing. I’d read about it in stories of colonial India, but never tasted it. Chutney is a sauce made of fruit vinegar, and sugar reduced to the desired thickness by cooking and then flavored with things like onion, ginger and other seasonings. The sugar and vinegar preserve the fruit so it will keep without refrigeration. Chutney spread to other warm climates, including the Caribbean and the American South, where it is used as a sauce for ham, pork and fish. It comes in jars from 6-12 ounces and costs $2 to $5. I might not keep it on hand all the time, but definitely worth buying for Calypso Burgers or to jazz up other meats.
Wheels says grilling pineapple slices is the time to use a grill mat, if you have one, so the slices don’t slip through the grate. He fished a couple of charcoaled slices out of the grill when we were done. We used canned pineapple slices, but fresh would be great. Browning the buns added a nice dimension to the overall flavor. I just buttered the buns and Wheels put them butter side down on the grill until they were brown enough to suit him. If you do this inside on a countertop grill, it is very easy to brown the buttered buns in a skillet on the stove top.
- 1 ½ pounds ground beef
- ⅓ cup mango chutney
- 2-3 teaspoons Caribbean jerk seasoning
- Salt and pepper to taste
- 1 15-20 ounce can pineapple slices OR 6 fresh pineapple rings
- 6 Kaiser rolls or hamburger buns
- 6 slices of sharp Cheddar cheese slices
- Additional toppings such as lettuce, onion slices, additional chutney
- Mix ground beef, chutney, and seasonings together
- Shape into ½ inch thick patties
- Grill burgers uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant read thermometer inserted horizontally into center registers 160 °F, turning as needed.
- Grill pineapple, uncovered, 3-4 minutes on each side or until heated through
- Toast buns
- Place 1 burger and pineapple slice on bottom of each bun
- Garnish as desired
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