Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Grilled Pineapple Relish:

2 pounds fresh pineapple, peeled and cored
Vegetable oil, for brushing on pineapple
1/2 medium red onion, chopped
1/2 medium red pepper, chopped
1 Tablespoon chopped fresh cilantro
1 clove garlic, minced
2 Tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper


1 1/2 pounds ground Ground Chuck
1/2 pound ground pork
1/2 cup Soy-Based Gourmet Sauce (I prefer Mr. Yoshida’s)
1/4 cup chopped fresh cilantro
1 Tablespoon Asian seasoning

Vegetable oil, for brushing grill rack
6 Sesame Seed Hamburger Buns, split
Olive Oil, for brushing on split buns
6 Tablespoons prepared Wasabi-Horseradish Cream Sauce (I prefer Stonewall Kitchens brand)
6 bun-size Butter Lettuce leaves (Red or Green)


Preheat a gas grill to medium high heat.

To make Grilled Pineapple Relish, slice the peeled and cored fresh pineapple in 1/2″ rounds. Brush both sides of the pineapple slices lightly with vegetable oil to prevent sticking on grill rack. When grill is ready, place pineapple slices on rack, cover, and grill 5 to 7 minutes on each side. Remove slices to plate and cool. When cool enough to handle, coarsely chop grilled pineapple and place in medium bowl. Add red onion, red pepper, cilantro, and garlic. Mix well to combine. Add the olive oil, salt, and pepper. Mix well, cover, and refrigerate until ready to use. This can be made early in the day.

To make the patties, combine the beef, pork, soy-based gourmet sauce, cilantro, and Asian seasoning in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and then form into patties to fit the buns.

Brush the grill rack with oil. Place patties on the rack, cover, and grill for 4 to 5 minutes. Turn the patties and grill to desired temperature, about 5 minutes for medium. During the last few minutes of cooking, brush the cut side of the buns lightly with olive oil and place on upper (or outer side) rack to toast lightly.

To assemble the burgers, spread 1 Tablespoon of the wasabi-horseradish cream sauce on the top bun. On each bottom bun, place one lettuce leaf, a generous amount of the pineapple relish and a patty. Add the bun tops and serve.

Makes 6 Burgers