aloha creole burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


3 lbs. ground chuck
1/2 c. soy sauce
1 tsp. ground ginger
1 tsp. ground dry mustard
1 tsp. accent seasoning
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
2 tsp. crushed red pepper
4 tsp. divided blackened seasoning
2 tsp. celery seed
1  fresh pineapple cored
6 slices white american cheese
6 wheat hamburger buns
6 tsp creole mustard



In a large bowl, combine the ground chuck, soy sauce, ground ginger, dry mustard, accent, garlic powder, salt, black pepper, red pepper,blackened seasoning, and, celery seed until thoroughly combined throughout the meat. Preheat the grill to 350 degrees. (grill used is a charbroil terrace series). Shape the meat into 6 patties that are 1/2" thick. Slice the pineapple into 6 slice 1/2" thick (there will be some left over-discard or save for another use). Sprinkle 1tsp. blackened seasoning evenly over one side of all 6 slices of pineapple. Repeat on the other side of the pineapple with the remaining 1tsp. of blackened seasoning. Place the patties on the grill and shut the lid. Turn burners to low so that the temp. drops to 300 degrees. Flip every 5 minutes for a total of 25 minutes, burgers should reach 165 degrees and that point. During the last 10 minutes of cooking, place the pineapple slices on the grill- 5 minutes each side so that the burgers are done at the same time. Remove all from grill. Top the burgers immediatley with the cheese and let rest for 5minutes so the cheese can melt. Meanwhile, spread 1tsp. creole mustard on the top of each of the 6 buns. Place one burger on each bottom half, then top with a slice of pineapple then put the lid on and serve.