Luau Pork Burger with Chipotle Mango Mayonnaise

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 ripe mango, peeled and diced
1 large chipotle chili pepper in adobo
1 tablespoon adobo sauce
1/2 cup Hellmann’s mayonnaise
Salt and pepper to taste
2 lbs ground pork
1/2 cup pineapple tidbits, drained very well and finely chopped
1/4 cup roasted red peppers, diced.
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup teriyaki grilling sauce and marinade (preferably Kona Coast Island Teriyaki)
12 slices cooked Applewood smoked bacon – cut in half
3 avocados peeled and sliced
2 tomatoes, sliced
1 red onion, thinly sliced
Green leaf lettuce
6 Poppy seed Kaiser rolls



In a food processor add mango, chipotle chili, and adobo sauce. Pulse until smooth. In a small bowl add mayonnaise. Add chipotle mango mixture to the mayonnaise and stir until well blended. Salt and pepper to taste. Refrigerate until ready to use.

In a large bowl add pork, pineapple, roasted red peppers, red onion, cilantro, red pepper flakes, kosher salt, and black pepper. Gently mix until well blended and form into 6 patties about 1 inch thickness.

Heat gas grill to medium high. Place teriyaki sauce in a small bowl. Grill patties on a medium high grill about 6 to 7 minutes per side. Baste patties with teriyaki sauce while grilling. When burgers are done, remove from grill. Toast Kaiser rolls on grill until toasted, 1 to 2 minutes. Remove rolls.

On bottom half of roll place pork burger. On top of burger place 4 pieces of bacon, 3 avocado slices, tomato, red onion, and leafy green lettuce. On top half of roll, place chipotle mango mayonnaise and place top half of roll on bottom half.

Makes 6 large burgers

Cathy Slussler
18218 Beaverdell Drive
Tomball, Texas 77377
[email protected]