BHF Burger (Bursting with Hawaiian Flavor/Flare)

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 Sweet Hawaiian Bread Burger Bun
1-2 Ounces Ancho or Chipolte Mayonaise
1 1/4 Pound All Beef Hamburger Patty
1 Ounce Soft Cream Cheese
1 Ounce Thick Coconut Cream
2 Tablespoons Dried Shreded Coconut
1 Whole Dried Ancho Chili (Rehydrated)
2 Slices/Rings(1/8 inch)Maui Sweet Onion
1 Piece Cabbage (hand torn or shredded)
2 Slices(1/4 inch thick) Pineapple Rings
4 Thin Slices of Mango or Papaya
1 (1/4 inch thick)Piece of Ham
1 Slice (1/8 inch thick) Red Bell Pepper
1 Slice(1/8 inch thick)Green Bell Pepper
1 Slice(1/8inch thick)Yellow Bell Pepper
1 Serrano or Jalapeno Pepper Sliced thin



1. Lay the burger bun open. 2. Spread the Chili Mayonaise on both the top and bottom bun. 3. Grill the burger and place on bottom bun. 4. Whisk the coconut cream and cream cheese together until smooth and fluffy. Add in the shredded coconut until completely combined. Place this mixture on top of the meat patty. 5.Rehydrate the dried ancho chilia dn thinly slice it, or shred. Place the slices or shredding as a bed on top of the cream cheese mixture. 6. Place your onion slices on next. 7. Add your cabbage next. Laying it on to provide a barrier. 8. Lay the pineapple rings on next, offset so you get a little with each bite. 9. Place the mango or papaya slices on next, making sure to cover the entire surface. 10. Lay your piece of ham on the top. 11. Layer and offset your bell peppers next, red, yellow and green on top of the ham. 12. Place the top bun over the burger and enjoy. You can change the heat and/or sweetness level by changing some of the ingredients, such as the chipolte or ancho chilies. Add more pineapple or add guava.