Maui Mustard Coconut Pork Burgers

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.


Maui Mustard
½ cup crushed fresh pineapple, drained
½ cup pepper jelly
3 tablespoons Grey Poupon Country Dijon Mustard
2 tablespoons chopped cilantro
1 cup sweetened flaked coconut
2 sweet red bell peppers
Colavita Olive Oil
Pork Burgers
2 pounds freshly ground pork
½ cup crushed Honey Mustard Onion Pretzel crumbs
2 tablespoons freshly grated ginger
1/4 cup chopped fresh cilantro
2 cloves finely minced garlic
2 tablespoons Sutter Home Chardonnay
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 onion sandwich rolls, split
bunch of arugala, washed and dried



Heat gas grill to medium-high. In small saucepan, combine all Maui Mustard ingredients except cilantro; simmer 5 minutes or until slightly thickened. Add cilantro; set aside. Toast coconut in a small dry pan until golden; set aside to cool which will make it crispy. Rub peppers with olive oil. Roast on grill until all sides are charred. Place in a bowl and cover with plastic wrap to steam. When cool enough to handle, peel, seed and slice peppers; set aside. In large bowl, combine all pork burger ingredients. Mix thoroughly, but avoid overworking the meat which tends to make tough burgers. Shape burgers into 6 patties to fit size of rolls. Brush patties lightly with olive oil. Grill patties for 5 minutes, turn. Top with a generous amount of Maui Mustard. Grill for 5 more minutes or to desired doneness. During last few minutes of cooking time, brush cut sides of rolls with olive oil and toast on outer edges of grill. Layer bottom of rolls with arugala, roasted red peppers and a burger. Top burgers with a generous amount of toasted coconut pressing lightly into the Maui mustard . Cover with roll tops. Makes 6 servings.