Kope Dogs
This remix was inspired by the kitschy-creative Aloha Burgers from one of Scott's favorite retro cookbooks and serves 4 hungry hula dancers. Ingredients marked with a (v) can also be substituted with vegan versions. Note from Scott: The original recipe calls for grilled pineapple atop an open-faced burger, smothered in sweet and smokey island sauce. It's fantastic! But sometimes ya gotta mix thangs up. Kope is Hawaiian for coffee - and that was my inspiration for this retro recipe remix!
Recipe Ingredients
- For the salsa:
- - 20 oz. can of pineapple chunks (drained)
- - 1/4 cup red onion (finely diced)
- - 1 jalapeno (finely diced)
- - 1/3 cup cilantro (chopped)
- - 2 tablespoons lime juice (about 1 lime)
- - 1/4 cup star fruit (chopped) (optional ingredient)
- - 1/2 teaspoon salt
- For the rub & burgers:
- - 1 tablespoon ground coffee
- - 1 tablespoon brown sugar
- - 1 teaspoon salt
- - 1/4 teaspoon garlic powder
- - 1 pound ground burger (v)
- - 1 teaspoon avocado oil
- - 4 hot dog buns
Recipe Instructions
For the salsa:
- Over medium heat, add pineapple chunks to a non-stick pan.
- Let them cook 3-4 minutes before giving them a stir. We want a little bit of char to develop.
- Continue to cook for another 12-15 minutes, stirring every 3-4, until the chunks have a good coating of brown and black char.
- Let them cool and then dice the pineapple chunks.
- Add the diced red onion, jalapeno, cilantro, lime juice and salt.
- Give everything a good stir.
For the rub & burgers:
- With a small fork or whisk, combine coffee, sugar, salt, and garlic powder.
- Divide burger meat into four portions and shape into 5-6 inch hot dog shapes.
- Sprinkle the rub onto all sides of the burger dogs.
- Grill or cook the dogs in a skillet with a tiny bit of oil.
- Roll the burgers dogs every two minutes. The total cook time should be 6-7 minutes.
- Add the dogs to their buns and top with pineapple salsa.