Ono Island Burger

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.

As a military brat, I had the great fortune of living in some of the most beautiful places in America – not the least of which was the Hawaiian Islands. Growing up with a seemingly endless supply of perfectly ripe tropical fruits and garden fresh vegetables really spoiled me for anything less. I remember visiting friends who lived on an avocado orchard. I was so impressed to see all those huge green fruits just waiting to be picked and turned into something ono – the Hawaiian word for delicious.

The Ono Island Burger draws upon those fond childhood memories – tasting all those wonderful island flavors. Mahalo! I appreciate the opportunity to share it with you.


Teriyaki-Sesame Mayonnaise:

1 cup mayonnaise
1 1/2 teaspoons prepared teriyaki sauce
2 tablespoons dark sesame oil

King Kamehameha Salad:

1/4 cup toasted sesame oil
1/4 cup rice vinegar
Several drops Jalapeño Tabasco
1/4 cup finely grated Maui onion (or any sweet variety)
2 teaspoons lemon zest
1 clove garlic, minced
1/2 teaspoon grated ginger
1/4 teaspoon ground mustard
Sea salt, to taste
Ground white pepper, to taste
1 medium red bell pepper, cut into matchsticks
1/2 cup crushed fresh pineapple
1/2 large mango, finely diced
1 small red onion, peeled, halved lengthwise and finely sliced
1/2 cup loosely packed cilantro, chopped
2 green onions, thinly sliced on the bias
1/4 medium Napa cabbage, thinly sliced, about 2 cups
1/2 (3 ounce) package ramen noodles, crushed
1 tablespoon black sesame seeds


2 pounds freshly ground chuck
1 cup pureed fresh papaya
1/2 cup loosely packed cilantro leaves, chopped
2 green onions, thinly sliced
Several drops Jalapeño Tabasco
1 tablespoon Lea & Perrins® Worcestershire sauce
1 cup toasted bread crumbs (Preferred: Hawaiian bread toasted and grated)
2 teaspoons kosher salt
1 teaspoon ground white pepper

1 large California avocado, sliced
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 bakery quality hamburger buns with sesame seeds, split


Step 1: Prepare Grill

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Step 2: Make Mayonnaise

Whisk the mayonnaise, teriyaki sauce, and sesame oil in a small bowl. Cover and refrigerate until use.

Step 3: Make King Kamehameha Salad

Whisk the sesame oil, rice vinegar, Tabasco, grated onion, lemon zest, garlic, ginger, ground mustard, salt and pepper in a small bowl; set aside. Toss together the bell pepper, pineapple, mango, red onion, cilantro, green onion and cabbage in a medium bowl. Toss with the dressing to coat. Cover and refrigerated until use.

Step 3: Make the Patties

Combine the chuck, papaya, cilantro, green onions, Tabasco, Worcestershire sauce, bread crumbs, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

Step 4: Grill Burgers

Brush the preheated grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

Step 5: Finish Salad

Toss the ramen noodles and sesame seeds in the King Kamehameha salad.

Step 6: Assemble Burgers

Spread desired amount of the teriyaki-sesame mayonnaise over the cut sides of the buns. On each bun bottom, place an equal portion of the King Kamehameha Salad, followed by a grilled patty and avocado slices seasoned to taste with salt and pepper. Add the top bun and serve.