‘Ono ‘Ohana Burgers

Accolades 2010 Finalists
Serves Makes 6 burgers
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.

The layering of flavors and textures work together to build this outstanding burger that will take you and your family and friends on an island adventure. Aloha!


Grilled Pineapple-Mango Relish

  • 1 large, ripe mango, Kent variety if available
  • 3 (1-inch thick) slices cored fresh pineapple
  • 2 tablespoons canola oil
  • 3/4 cup small diced red bell pepper
  • 2 tablespoons finely minced jalapeño chile, including half of the seeds
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest

Honey Pepper Bacon

  • 18 slices thick-cut pepper bacon
  • 3 tablespoons honey

Pan-Asian Glaze

  • 6 tablespoons tamari soy sauce (wheat-free soy sauce)
  • 6 tablespoons mirin (sweet Japanese cooking wine)
  • 1/3 cup Sutter Home Pinot Grigio
  • 2 tablespoons packed dark brown sugar


  • 2 pounds ground pork
  • 1/3 cup grated Maui or other sweet onion
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons tamari soy sauce
  • 3/4 teaspoon freshly ground black pepper
  • Canola oil, for wiping on the grill rack
  • 6 high-quality sesame seed or golden hamburger rolls, split
  • 3 tablespoons butter, softened
  • 3 cups baby arugula leaves


To make the relish, heat a gas grill to medium-high. Cut the cheeks off of the mango and discard the seed. Brush both sides of each pineapple slice and the cut sides of the mango cheeks with the oil. Place the pineapple and mango, cut sides down, on the grill rack and cook for 2 to 3 minutes. Turn the pineapple and cook until starting to caramelize, 2 to 4 minutes longer. Check the mango after 2 minutes and continue to cook until starting to caramelize as well. Dice the pineapple and transfer to a bowl. Make a small checkerboard pattern with a knife in the mango cheeks to dice the flesh, remove the flesh from the skin, and transfer to the bowl with the pineapple. Add the bell pepper, jalapeño, lime juice, and zest, and gently toss together. Set aside.

To make the bacon, cook 6 slices of the bacon in a large fire-proof nonstick skillet on the grill over medium-high heat until crispy. Drizzle with 1 tablespoon of the honey and cook until the bacon is coated with the honey, 1 to 2 minutes longer. Remove to aluminum foil sheets. Repeat with the remaining bacon and honey in batches; discard the grease in the skillet and wipe it out with paper towels as necessary before cooking the remaining bacon.

To make the glaze, stir all of the ingredients together in a small fire-proof saucepan. Cook on the grill over medium-high heat, stirring occasionally, until reduced by half. Set aside to baste the patties.

To make the patties, combine all of the ingredients in a large bowl and mix well with a wooden spoon. Form the mixture into 6 patties, taking care not to compact the meat.

Heat the grill to medium-high. When the grill is ready, wipe the grill rack with canola oil. Place the patties on the rack, cover, and cook for 4 minutes. Turn the patties, brush or drizzle with half of the glaze, and cook 3 to 4 minutes longer. Carefully turn the patties again, brush or drizzle with the remaining glaze, and cook until done, about 1 minute longer; the glaze can char very quickly, so watch it closely. During the last few minutes of cooking, spread the cut sides of the rolls with the butter and place the rolls, cut side down, on the rack to toast and warm.

To assemble the burgers, top each warm and toasted roll bottom with a portion of the arugula, 3 bacon slices, a patty, a portion of the relish, and a roll top.