‘Ono ‘Ohana Burgers, a finalist in the 2010 Build a Better Burger Recipe Contest, will have you saying “Aloha” to a taste of Hawaii.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Pinot Grigio.
1 cup diced mango
1 cup diced pineapple
1/2 cup small diced red bell pepper
2 tablespoons finely minced canned jalapeño
2 tablespoons honey
1 tablespoon fresh lime juice
6 tablespoons tamari soy sauce
6 tablespoons mirin (sweet Japanese cooking wine)
1/3 cup Sutter Home Pinot Grigio
2 tablespoons packed dark brown sugar
2 pounds ground pork
1/3 cup grated Maui or other sweet onion
2 tablespoons grated fresh ginger
2 tablespoons tamari soy sauce
3/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sesame seed buns
3 cups baby arugula leaves
12 slices pre-cooked or freshly cooked thick-cut pepper bacon
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the relish, combine all of the ingredients in a food processor and pulse until slightly chunky. Transfer to a bowl. Cover and refrigerate.
To make the glaze, stir all of the ingredients together in a small saucepan. Cook over medium heat, stirring occasionally, until reduced by half. Set aside.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, brush with half of the glaze, cover and cook for 4 minutes. Turn the patties, brush with the remaining glaze, and cook 4 to 5 minutes longer. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, top each bun bottom with a portion of the arugula, 2 bacon slices, a patty and a portion of relish. Add the bun tops and serve.