Coconut Burger with Banana

For the coconut burger with banana, first briefly soak toast in water, then squeeze firmly. Peel onion and garlic, chop finely and put in a bowl with eggs, spices and minced meat. Knead everything well, season with salt and pepper. Shape the mince into 4 large, flat loaves, cover with foil and place in the refrigerator. Water the wooden skewers.

Heat the grill. Wash the cherry tomatoes, peel the bananas and cut them into slices about 3 cm thick. Dry the wooden skewers, oil them and alternate the tomatoes and the banana slices. Sprinkle the coconut flakes on a plate.

Heat the grill grate, oil it well. Turn the minced patties in the coconut flakes, place on the grate and grill over medium heat for 4-5 minutes per side, brushing occasionally with oil. On the edge of the grill, grill the banana-tomato skewers, brushing with oil, seasoning with salt and pepper at the end. Briefly toast the pita rolls on the grill as well.

Fill the pita buns with the coconut loaves, place on plates with the tomato-banana skewers and serve the coconut burger with banana.

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