4large hamburger buns lightly toasted on the cut side
1avocadosliced or mashed (optional)
Coconut Caramelised Pineapple
4large pineapple rings cut from a fresh pineapple
1 1/4cupsketchuppreferably organic
1cupdark brown sugar
1/4cuppineapple juiceor you can sub apple cider vinegar
2 1/2teaspoonsground mustard
1/4-1/2teaspooncayenne pepperuse less if you don't like the heat
1 1/2teaspoonskosher salt
1/8tablespooncold water mixed with 1corn flouroptional
Make THE BBQ sauce
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
Form into 4 equally sized burgers.
Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
Cook for about 3-4 mins, flip and cook another 3-4 minutes.
To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.