South Seas Island Breeze 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.


Grilled Pineapple Cucumber Relish
1/4 cup white miso
2 tablespoons unseasoned rice vinegar
2 teaspoons minced peeled ginger
1 teaspoon toasted sesame oil
1 teaspoon grated lemongrass(use a microplane zester on lemongrass stalk’s trimmed end)
1/2 teaspoon sea salt
1/2 English cucumber, quartered lengthwise
2(1/2 inch thick)peeled fresh pineapple rings, core removed
2 teaspoons vegetable oil for brushing grill rack
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil, preferably Thai basil
Mango Miso Mustard
1/2 cup cubed peeled fresh mango
2 tablespoons white miso
2 tablespoons sweet Thai chili sauce
1 tablespoon Dijon mustard
1/2 teaspoon wasabi paste
Banana Leaf Wrapped Burgers
4 large packaged frozen thawed banana leaves
2 pounds skinless Pacific cod
1 large egg
1/2 cup finely chopped green onion
2 tablespoons Dijon mustard
1 tablespoon fish sauce
1-1/2 teaspoon sea salt
1 cup panko
6 good qualitly sesame seed hamburger buns


For Pineapple Cucumber Relish
In a shallow dish whisk together the miso, vinegar, ginger, sesame oil, lemongrass and salt. Add the cucumber and pineapple, toss to coat then cover with plastic wrap; chill for 45 minutes.
Preheat a standard outdoor grill to medium-high direct heat bursh grill rack with the vegetable oil. Remove cucumber and pineapple from bowl reserving marinade. Grill cucumber and pineapple for 2 minutes then turn, brush with marinade and grill 2 minutes more. Transfer to cutting surface and chop each into 1/2 inch cubes. Place in a medium bowl stirring in the mint and basil, set aside.
For Miso Mango Mustard
Puree in food processor the mango, miso, chili sauce, mustard and wasabi scraping down the sides if needed, set aside.
For Banana Leaf Wrapped Burgers
Cut the banana leaves into six 8×12-inch strips (there will be extra left over) wipe off both sides with damp paper towels.
Cut the cod into 1/2 inch cubes then place 1 cup of the cubes into food processor, using the on/off button pulse until slightly smooth.
In a large bowl whisk together the egg, green onion, mustard , fish sauce, and salt next add all of the cod and 1/2 cup panko. Gently mix then divide into 6 portions and form into patties. Place remaining panko on large plate. Lightly coat each side of the patties in the panko pressing to adhere.
Place banana leaves on work surface and set a patty in center of each leaf. Fold over the short edge nearest you over the fish next fold in both 12 -inch long sides in 1-1/2 inches. Last fold the sides away from you to form packets. Grill the packets over direct medium-high heat for 5 minutes cover; turn over and grill covered for another 5 minutes. During the last minute of grilling lightly toast cut side of buns.
To serve un-wrap patties and place on bottom half of buns top each with 2 tablespoons prepared grilled relish Spread the miso mango mustard on top half of buns place on top of patties to form burgers.