Hawaiian 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.


2 pounds ground chuck or round
8 slices of lean bacon
1 can of pineapple slices drained, reserving
3 Tablespoons of the juice
1 cup thick teriyaki sauce (reserve 1/2 cup for later)
1 teaspoon season salt
8 slices longhorn cheese
8 large sesame seed
hamburger rolls



Cook bacon until crisp. Drain slices on plate lined with paper toweling. Meanwhilein a large bowl put in ground chuck and mix 1/2 cup teriyaki sauce and 1 teaspoon of season salt with the meat being careful not to overhandle the meat. Divide meat into 8 equal sized balls and pad out carefully. Put into a grill type pan and cook until burger reaches desired the safe temperature of 160 degrees. In a small bowl, mix reserved teriyaki and 2 Tablespoons. Drizzle over each burger turning each burger until covered on each side. Melt cheese on burger. Put burgers plate and take 8 rings of pineapple and cook them slightly in the drippings until just warm. Place hamburger on roll (toast rolls slightly if you like), top with pineapple and slice of bacon broke in half. Top with top of roll.