Polynesian Porcine Burger

Pairs well with:


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


Tropical Mustard Glaze Ingredients
1/4 cup Grey Poupon Dijon Mustard
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons catsup
2 tablespoons light corn syrup
1/2 teaspoon red pepper flakes
1 Fresh Pineapple, (purchase cored and peeled varity)
Patty Ingredients
3/4 pound ground ham
3/4 pound ground pork
1 egg, slightly beaten
1/4 cup milk
1/4 cup Tropical Mustard Glaze Recipe (see above)
1/4 cup seasoned dry breadcrumbs
1/2 teaspoon salt
Vegetable oil for brushing the grill rack
6 Kaiser rolls, split
6 Tablespoons apple butter



Preheat a Gas Grill to medium-high heat. To make the Tropical Mustard Glaze, mix the following ingredients in an 8-inch square foil pan. Stir together the Grey Poupon Dijon mustard, vinegar, brown sugar, honey, ketchup, corn syrup, red pepper flakes and salt. Measure out 1/4 cup of the glaze and set aside. Place the foil pan, with glaze ingredients on the grill to heat. Meanwhile, slice the pineapple into 1/2-inch slices. Remove the Tropical Mustard Glaze from the grill using oven mitts. Add the pineapple slices, turn slices once to be sure all surfaces are coated. Set aside while preparing burgers. To make the patties, combine the ground ham, ground pork, egg, milk, reserved glaze, seasoned breadcrumbs and salt. With a wooden spoon, stir until ingredients are thoroughly mixed. Wash hands in cold water. Handling the meat as little as possible, and not packing the burger; shape the meat into 6 patties to fit buns. Brush the grill with oil. Place the patties on the rack, cover the grill and allow to brown, about 5 minutes. Turn when brown rack marks appear, and continue grilling until a meat thermometer, inserted in the side of the burger, reaches 150-degrees Fahrenheit. During the last few minutes of grilling, remove the pineapple from the glaze, allow excess sauce to drip in pan and place pineapple on grill. Grill 3-4 minutes per side or until brown marks appear on both sides of pineapple. When patties are done, place in the pan with the glaze and cover loosely with foil. Allow to stand 5 minutes. While burgers are standing and pineapple is grilling, smear cut sides of buns with 1 tablespoon of apple butter per bun. Place buns on grill, cut side down to lightly toast. When buns are toasted, place burger on bun bottom, top with pineapple slice followed by bun top. Serve. Makes 6 burgers