Korean-inspired Beef Burritos with a Pineapple-Cucumber Slaw

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


For the Pineapple Cucumber Slaw

  • 1 ½ cups Fresh Pineapple finely diced
  • ½ cup Cucumber finely diced
  • ¼ cup Fresh Cilantro chopped
  • 1-2 Scallions finely chopped
  • 1 Red Chile Pepper (Optional) finely chopped
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Olive Oil
  • Salt & Black Pepper to taste

For the Sticky Beef

  • 1 lb. Ground Beef
  • 2 tbsp. Olive Oil
  • 3 cloves Garlic minced
  • ½" Fresh Ginger minced
  • ¼ cup Honey
  • 3 tbsp. Low Sodium Soy Sauce
  • 1 tsp. Chili Crisp Oil
  • 1 tsp. Sesame Seeds

To Assemble

  • Klarbrunn Blueberry Passion Fruit for serving
  • 4 Burrito-sized Tortillas warmed
  • 1 ½ cups Basmati Rice cooked


For the Pineapple Cucumber Slaw

  • Combine all ingredients in a large bowl. Toss until well combined. Season with salt and black pepper to taste. Set aside.

For the Sticky Beef

  • Heat up the olive oil in a large skillet over medium high heat for 1-2 minutes, until hot and shimmering. 
  • Add the ground beef, break up into large chunks, and let cook untouched for 2-3 minutes, until browned.
  • Using a spatula, break up the ground beef into smaller bite-sized chunks and cook another 2-3 minutes untouched. 
  • Add the minced garlic and ginger. Sauce for 1-2 minutes, until fragrant. 
  • Add the honey, soy sauce, chili crisp oil and sesame seeds. Stir to combine and stir occasionally, until fully cooked, about 4-5 more minutes.

To Assemble:

  •  Layer the warmed tortillas with the rice, sticky beef, and pineapple cucumber slaw. Wrap up tightly, folding the outer ends inward as you roll up the burrito.
  • Wrap tightly foil while still warm to help the tortilla ends to stick together, or place on a hot skillet seam-side down to cook for 2-3 minutes.
  • Enjoy with Klarbrunn Blueberry Passion Fruit for a complimentary refreshment!