Slammin’ Ham and Swiss Aloha Burgers with Pineapple Honey Mustard Rainbow Salsa

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.


1 20 oz can crushed pineapple in heavy syrup, drained (reserve 1 tablespoon pineapple for burgers and 1/2 cup juice for salsa)
1 tablespoon finely diced red onion
1 tablespoon finely diced red pepper
1 tablespoon finely diced green pepper
1/2 cup reserved juice from pineapple
2 tablespoons prepared honey mustard dressing

1 1/2 pounds ground smoked ham
1 pound ground pork
1 egg
1 tablespoon reserved pineapple from can
3/4 cup graham cracker crumbs
2 tablespoons light brown sugar
2 tablespoons yellow mustard
1/4 teaspoon ground cloves
1-2 dashes liquid smoke, if needed (to taste)

Vegetable oil for brushing on grill rack

6 slices Swiss cheese
1/4 cup butter, softened
6 whole wheat Kaiser rolls, split
1/2 cup prepared honey mustard dressing
6 (1/4-inch thick) large tomato slices
1 5 ounce bag mixed baby greens or spring mix


To prepare salsa:
In a medium bowl, combine drained crushed pineapple, red onion, red pepper, green pepper, pineapple juice and honey mustard dressing. Mix well. Cover and set aside until serving time.

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

To make patties:
In a large bowl, combine the ground ham, ground pork, egg, pineapple, graham cracker crumbs, brown sugar, mustard, cloves and liquid smoke, if desired. Mix well with hands, handling the meat as little as possible to avoid compacting it. Divide mixture into 6 equal portions and form into patties to fit the rolls, making a slight indentation in the middle of each pattie so each cooked pattie stays flat and doesn’t get “puffy” in the middle.

When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, close the grill cover and cook, turning once, until done, 6-8 minutes per side. During the last minute of cooking, place a slice of swiss cheese on each pattie. Close the grill cover and cook until the cheese is melted. Remove patties to a platter and cover with a foil “tent” to retain heat.

Spread softened butter on the cut side of each roll and place the rolls, cut side down, on the outer edges of the grill to toast lightly.

To assemble burgers:
Spread (or drizzle) the cut side of each toasted roll with honey mustard dressing. On each roll bottom, place a pattie, 1 to 2 tablespoons of the pineapple salsa, a tomato slice and a generous “bunch” of greens. Add roll tops and serve.