Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 lb. Ground Beef Round
1 C. Maui Onion (or other sweet onion), chopped, divided
2 t. Kosher Salt, divided
3/4 t. Freshly Ground Black Pepper, divided
1 T. + 1 t. Fresh Ginger, minced, divided
1 T. + 1 t. Grey Poupon Dijon Mustard, divided
1/2 C. Teriyaki Baste and Glaze with Honey & Pineapple, divided
6 oz. Goat Cheese, cut into 6 pieces
1 1/2 C. Shredded Napa Cabbage
1/2 C. Shredded Red Cabbage
1/2 C. Macadamia Nuts, coarsely chopped
1 – 8 oz. Can Crushed Pineapple, in juice
1/2 C. Mayonnaise
1 T. Bottled Sweet & Sour Sauce
Vegetable Oil for Brushing Grill Rack
1/2 C. Colavita Extra Virgin Olive Oil
6 Slices Hawaiian Sweet Bread, halved



In a large bowl, mix together ground beef round, 3/4 C. chopped onion, 1 1/2 t. kosher salt, 1/2 t. freshly ground black pepper, 1 T. minced ginger, 1 T. Dijon mustard and 2 T. teriyaki baste and glaze. Form into 12 patties. Insert a piece of goat cheese between two meat patties, sealing edges. Repeat with remaining patties to form 6 cheese-stuffed patties. In a large bowl, mix together napa and red cabbages, remaining 1/4 C.onion and macadamia nuts. Heat gas grill to medium-high heat. In a grill-safe skillet mix together crushed pineapple, remaining 1 t. minced ginger, 1 t. Dijon mustard, 1/2 t. kosher salt and 1/4 t. freshly ground black pepper. Heat on grill to a simmer and simmer for about minute or so until ginger is soft. Stir in mayonnaise and sweet and sour sauce and remove from heat. Pour over cabbage mixture and set aside. Making sure grill is heated to medium-high, brush grill rack with vegetable oil. Arrange burger patties on grill rack. Brush patties with 3 T. of remaining teriyaki baste and glaze and cover the grill. Cook burgers 5-6 minutes; brush with remaining 3 T. teriyaki baste and glaze, turn burgers and cook for 5-6 minutes on other side or until done to preference. If necessary, remove burgers to a platter and cover with foil to keep warm. Meanwhile, brush one side of bread slice halves with extra virgin olive oil and place bread, oiled sides down, on outer edges of grid to lightly toast. To assemble burgers, place cooked burger patties on half slices of toasted bread. Top equally with the slaw mixture and cover with remaining bread slice halves. Makes 6 burgers.