Ingredients
For The Cashew Cream Sauce:
- 1/2 cup roasted cashews
- 3 1/2 tablespoons water
- 1 tablespoon yellow curry powder
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- pinch pepper
- 1 1/2 teaspoons honey
For The Burgers:
- 2 pounds 93/7 lean ground beef
- 1 tablespoon sriracha
- 1/2 teaspoon salt
- pinch pepper
- 2 teaspoons garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup cilantro minced, plus additional for garnish
- 8 pineapple rings
- 8 leaves iceberg lettuce for serving
Instructions
- Place the cashews into a bowl and cover with water. Cover and refrigerate for at least 8 hours to soak.
- Once the cashews have soaked, place them into a small food processor and add in the water, curry powder, apple cider vinegar, salt, pepper, and honey. Process until smooth and creamy, scraping down the sides as necessary. Depending on the strength of your processor, this will take a few minutes. Set aside.
- Preheat your grill to medium heat and generously rub it with oil
- Place the beef into a large bowl and add in the sriracha, salt, pepper, garlic, ginger, and cilantro. Mix until just combined, handling the beef as little as possible to keep it tender.
- Form the beef into 8 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger. Sprinkle each side with additional salt and pepper.
- Place the burgers, along with the pineapple rings, onto the grill and cook until desired doneness. I cooked mine for 4 minutes per side, flipping the burgers and the pineapple once.
- Place a heaping tablespoon of sauce onto each lettuce leaf and spread out lightly. Place a burger on top of each leaf, followed by a slice of grilled pineapple.
- Garnish with extra cilantro and enjoy.
