Mini Fiji Fun Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


2 Tablespoon of finely ground pickling spices
1 Tablespoon of garlic powder
1 Teaspoon of curry powder
1 Tablespoon of salt
1 Tablespoon of pepper
1 pound of ground beef (full fat)
1 package of Hawaiian Sweet Rolls
butter for rolls
6 Tablespoons of mayonaise
1/4 teaspoon of coconut extract
6 Tablespoons of dijon mustard
1/4 teaspoon of mustard powder
1/4 teaspoon of curry powder
1 teaspoon of pineapple syrup
1/4 cup finely chopped fresh pineapple
1 package of storebought fresh pico de gallo, I use medium but some folks like hot or mild



Take store purchased pickling spices and grind in pepper grinder, coffee bean grinder or spice grinder. I used a pepper mill. Add 2 tablespoons of the pickling spices, 1 tablespoon of garlic powder, 1 teaspoon of curry powder 1 tablespoon of salt, 1 tablespoon of pepper to 1 pound of ground beef and mix well with your hands. Form meat into 6 small patties and place on charcoal grill. Take the rolls and cut 6 of them in half to use as buns. Spread butter on the inside of each half and place on the outside of grill to toast. Grill burgers 5 to 7 minutes on each side or until middle is barely pink. While grilling mix the 6 tablespoons of mayonaise with 1/4 teaspoon of coconut extract and set aside. Mix 6 tablespoons of dijon mustard with 1/4 teaspoon of mustard powder, 1/4 teaspoon of curry powder and 1 teaspoon of pineapple syrup and set aside. Cut up 1/4 cup of fresh pineapple into very small pieces. The pineapple is going into the pico de gallo so make it the same size as the onions and tomato bits. Take the toasted buns off the grill and spread the coconut mayonaise on the top and spicy sweet pineapple mustard on the bottom. Place cooked burger patties on the part of the roll spread with mustard. Top the burger patty with the pineapple pico de gallo and place the mayonaise spread top on it. Dig in!