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 lbs ground sirloin
8 oz. can of crushed pineapple
16 oz. bottle of Ginger Teriyaki with Orange Marinade and Sauce
1 jalapeno chile, finely chopped
2 tsp kosher salt
Dash of pepper
Vegetable oil for brushing on grill
6 pineapple rings
6 King's Sweet Hawiian hamburger buns, split
6 slices of Swiss cheese
6 lettuce leafs
8 oz. jar of roasted red peppers



Preheat a gas grill to medium-high heat. To make the patties, combine the ground sirloin, crushed pineapple, ginger teriyaki with orange sauce, jalapeno chile, salt and pepper in a large bowl. Shape into six patties. When the grill is ready, brush the grill rack with vegetable oil. Place the pineapple rings on the grill rack and baste with some of the Ginger Teriyaki with Orange marinade & sauce, cook for 2 to 3 minutes on one side. Turn the pineapple rings over, baste again and grill another 2 to 3 minutes. Remove from the grill and set aside. Place the patties on the rack, cover and cook turning once until done to preference, 5 to 7 minutes on each side for medium doneness. During the last few minutes of cooking, place the buns cut side down on outer edges of grill rack to toast lightly. During the last few minutes of cooking the burgers, top each patty with a slice of Swiss cheese. To assemble the burgers, place a lettuce leaf on the bun bottom, add the patty, top with a grilled pineapple ring and place 2 roasted red pepper slices on top of that. Add the bun tops and serve. Makes 6 burgers.