Smoky Huikau Burger with Plum Slaw, Pineapple and Goat Cheese

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Plum Slaw:
1 small savoy cabbage, sliced thin and coarsely chopped
5 green onions, chopped
½ cup plum sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons chili garlic sauce
1 3/4 pounds ground beef (80% lean, 20% fat)
1/4 pound ground pork
2 teaspoons Hawaiian salt, or sea salt
½ teaspoon freshly ground black pepper
½ teaspoon liquid smoke
Vegetable oil for the grill rack
1/2 fresh pineapple, trimmed, peeled, cored, cut into 1/2” thick sliced rings
6 Pandesal rolls, or enriched roll buns, split
Butter, softened
5 ounces chevre/goat cheese, softened



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the plum slaw, toss chopped savoy cabbage and green onions in a large bowl. Combine the plum sauce, honey, soy sauce, rice vinegar, and chili garlic sauce in a small bowl and whisk until well incorporated. Pour the dressing over the cabbage and set aside. To make the patties, put the ground beef and ground pork into a large bowl. Add the salt, pepper and liquid smoke. Mix the ingredients well, making sure that everything is well incorporated. Form the mixture into 6 equal patties, about 4 inches in diameter and almost 1 inch thick. Just the right size for the bun. When the grill is ready, brush the grill rack with vegetable oil. Place pineapple slices on the grill and cook approximately 1 minute on each side or until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy. Remove and set aside. Next, brush the grill rack with vegetable oil. Place the patties on the grill rack, and grill, turning once to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium-rare, 5 minutes on first side and 4 minutes on second side for medium, and 5 minutes per side for well-done. During the last few minutes of cooking, spread the cut half of the rolls/buns lightly with butter, place the buns buttered side down on the outer edge or top rack of the grill and toast lightly. To assemble the burgers, spread each cut/grilled side half of the roll/bun with a generous amount of goat cheese. Place a patty on each roll bottom, top patty with a portion of the slaw, top slaw with ½ of a grilled pineapple ring. Add the roll tops and serve. Makes 6 burgers