If you’ve never tried a Colombian burger with grilled bananas, you’re about to see why this unique combo works so well.
The inspiration for this burger comes from my friend, Chef Andres Dangond, and his Colombian roots. Dres is a culinary ninja and when I tried his burger back in 2018, I fell in love with it.
It wasn’t until recently, when I found some post oak smoked mozzarella here in Houston, that the memory of that burger came rushing back. That cheese, with its deep Texas smoke, reminded me of Dres’ creation and I knew it was time to share it.
This burger starts with a juicy 80/20 beef patty, topped with smoky mozzarella, caramelized bananas right off the grill, and a drizzle of bright chimichurri. As I told Forbes, grilled bananas don’t get nearly enough love, and this burger proves exactly why they should.
About the Ingredients
80/20 Ground Beef: The fat content in an 80/20 blend makes all the difference. That 20% fat delivers flavor and juiciness, keeping the burger moist over high heat grilling.
Smoked Mozzarella: The smoky flavor is what sets this cheese apart from standard mozzarella. That subtle smokiness pairs beautifully with the sweetness of the grilled bananas and adds another layer of depth to the burger without overwhelming the beef or the chimichurri.
Grilled Bananas: This is the ingredient that makes people stop and think; and to be honest most people are a little hesitant… don’t be! When bananas hit direct heat, their natural sugars caramelize, creating an intense sweetness that pairs extremely well with the fatty beef and acidic chimi.
Chimichurri Sauce: Fresh herbs, Fresno chilis, garlic, and vinegar give chimichurri a bold, tangy punch. It cuts through the richness of the beef and cheese while tying every bite together.
Why This Burger Works
This burger is all about contrast. You start with a ground beef patty seasoned generously with kosher salt.
Then come the bananas, grilled until their natural sugars caramelize and turn sweet with just a hint of smoke. That sweetness is the perfect counter to the acidic, herb-forward bite of chimichurri.
Smoked mozzarella pulls it all together, adding a gentle smokiness that ties the sweet, salty, and acidic flavors into one cohesive bite that is the Colombian burger.
It’s unexpected to be sure, but when all these elements hit your taste buds at once, the balance makes perfect sense.
Colombian Burger FAQs
Can I use regular mozzarella instead of smoked?
Yes, but you’ll miss out on the subtle smokiness that ties everything together. If you can find smoked mozzarella, it is worth it.
Do the bananas need to be ripe?
Go for bananas that are bright yellow and just firm enough to hold up on the grill. Overly ripe bananas are too soft and will fall apart.
What if I don’t have a grill? No problem. In fact, a cast iron pan or griddle work extremely well, especially for the bananas.
What sides go best with a Colombian burger?
Slaw, fries and corn are classic choices, but I like to double down on the theme and serve a grilled fruit dessert. Check out my recipes for grilled pineapple, peaches, pears, and more.
How Grilled Bananas Change the Flavor
Bananas might not be the first ingredient you think of for a burger, but once they hit the grill, everything changes. Direct heat caramelizes the natural sugars, giving the fruit a sweet, smoky edge that works surprisingly well with beef.
That sweetness balances the saltiness of a well-seasoned patty and plays off the acidity in the chimichurri. They’re sturdy enough to handle high heat, and the caramelized texture adds a layer of flavor you just can’t get from raw fruit.
On this colombian burger, they are not a gimmick, they are the key to making every bite hit salty, sweet, smoky, and tangy notes all at once.
What to Serve with a Colombian Burger
Of course, the classics like slaw and corn go perfectly with a burger, and I’ve got recipes for both that I recommend serving alongside.
But, since this burger is all about grilled bananas, I like to keep the theme going with grilled fruit desserts on the grill.
They’re unexpected, packed with flavor, and the perfect way to end a cookout. In fact, many of these desserts come straight out of my first grilling cookbook.
Tap Images Below For Grilled Fruit Recipes
Whether it is bananas, peaches, or pears, these grilled fruit desserts are proof that the grill isn’t just for meat. It’s also the fastest way to bring out the natural sweetness of fruit and create desserts that most have never imagined.
How To Make a Colombian Burger With Bananas
Serves: 4 | Prep Time: 10 mins. | Cook Time: 15 mins
Ingredients
1 ½ lbs 80/20 ground beef
2 tbsp kosher salt, Diamond Crystal
2 bananas, bright yellow
8 slices smoked mozzarella cheese
1 cup homemade chimichurri
4 buns
¼ cup olive oil
Step 1: Light your grill and set it up for two zone cooking, making the hot zone a medium high heat and the cooler zone medium heat. A griddle or cast iron pan also work well for this recipe.
Step 2: While the grill is preheating, form the ground beef into four equal sized patties. Evenly coat the patties with olive oil, and season both sides liberally with kosher salt.
Step 3: Cut the stem off the bananas. Then, slice them in half lengthwise, then again in half sideways so each banana is quartered. Remove from the peel and set aside.
Step 4: Add the burgers to the grill, griddle, or cast iron pan over medium high. Sear on both sides and cook till they’re 5°F below your preferred serving temperature. Then, place two slices of smoked mozzarella cheese on each burger and place them on a plate. Tent with foil and allow carry over cooking to bring the burger up to desired temperature and melt the cheese.
Step 5: While burgers are tented, evenly coat the cut side of the buns and the cut side of the bananas with remaining olive oil. Place them cut side down on the cooking service, directly over medium heat to toast the buns and caramelize the cut side of the bananas. The buns will toast quickly, as will the bananas. 1-2 minutes and these will be done.
Step 6: Add the burger patty to the toasted bottom bun, top with chimichurri, two pieces of banana, and top bun. Serve with an extra side of chimichurri for dipping.
Ingredients
- 1½ lbs 80/20 ground beef
- 2 tbsp kosher salt Diamond Crystal
- 2 bananas bright yellow, not overly ripe
- 8 slices smoked mozzarella cheese
- 1 cup homemade chimichurri
- 4 burger buns
- ¼ cup olive oil
Instructions
- Light your grill and set it up for two zone cooking, making the hot zone a medium high heat and the cooler zone medium heat. A griddle or cast iron pan also work well for this recipe.
- While the grill is preheating, form the ground beef into four equal sized patties. Evenly coat the patties with olive oil, and season both sides liberally with kosher salt.
- Cut the stem off the bananas. Then, slice them in half lengthwise, then again in half sideways so each banana is quartered. Remove from the peel and set aside.
- Add the burgers to the grill, griddle, or cast iron pan over medium high. Sear on both sides and cook till they’re 5°F below your preferred serving temperature. Place two slices of smoked mozzarella cheese on each burger and place them on a plate. Tent with foil and allow carry over cooking to bring the burger up to desired temperature and melt the cheese.
- While burgers are tented, evenly coat the cut side of the buns and the cut side of the bananas with remaining olive oil. Place them cut side down on the cooking service, directly over medium heat to toast the buns and caramelize the cut side of the bananas. The buns will toast quickly, as will the bananas. 1-2 minutes and these will be done.
- Add the burger patty to the toasted bottom bun, top with chimichurri, two pieces of banana, and top bun. Serve with an extra side of chimichurri for dipping.