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1
Place cashews in a bowl and cover with water.
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2
Cover and refrigerate for at least 8 hours.
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3
Once the cashews have soaked, drain and place into a small food processor (mine is 3 cups).
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4
Add the water, curry power, apple cider vinegar, salt, pepper and honey.
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5
Process until smooth and creamy, scraping down the sides as necessary.
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6
Depending on the strength of your processor, this will take a few minutes.
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7
Set aside.
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8
Preheat grill to medium heat and generously rub with oil.
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9
Place beef into a large bowl and add Sriracha, salt, pepper, garlic, ginger and cilantro.
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10
Mix until just combined, handling the beef as little as possible to keep it tender.
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11
Form beef into 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger (see note).
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12
Sprinkle each side with additional salt and pepper.
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13
Place burgers, along with pineapple rings, onto grill and cook until desired doneness.
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14
I cooked mine for 4 minutes per side, flipping the burgers and pineapple once.
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15
Place a heaping tablespoon of sauce onto each lettuce leaf, and spread out lightly.
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16
Place a burger on top of each leaf, followed by a slice of grilled pineapple.
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17
Garnish with extra cilantro and devour.
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18
Notes: 1.
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19
If you cant find cashews already roasted, spread them onto a baking sheet in a 400F oven for 1012 minutes.
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20
2.
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21
Making an indentation in the burger keeps it burger nice and flat.
