Teri-Beef Burger with Grilled Pineapple Pepper Salsa

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.


Teriyaki Sauce:
1 cup soy sauce
3 tbs. dark brown sugar
1 tbs. ginger, grated
1 tbs. garlic, minced
1/2 cup freshly squeezed orange juice
1 tsp. grated orange zest
1 tsp. serrano chile, fine chopped with seeds
Grilled Pineapple Pepper Salsa:
3/4 cup balsamic vinegar
2 tbs. butter
2 tbs. cilantro, chopped
1/2 tsp.salt
1 tsp. wasabi paste
2 red bell peppers
1/2 fresh pineapple cut cross-wise, peeled with core intact.
2 lbs. ground chuck
1 tsp. salt Vegetable oil for brushing on grill rack
6 sesame seed buns



Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Prepare the teriyaki sauce: Place a fireproof 8" sauce pan onto grill. Pour in soy sauce, brown sugar, ginger and garlic. Boil until reduced by 1/2. Remove pan from grill, pour sauce into a bowl, add the orange juice, orange zest and serrano chile. Stir and set aside to cool. Prepare the Pineapple Pepper Salsa: Place a fireproof 8" sauce pan onto grill. Pour in balsamic vinegar and boil until reduced by 1/2, about 5 minutes. Remove pan from grill, pour vinegar into a small bowl and add the butter, cilantro, salt and wasabi paste. Stir until well combined and set aside. Brush the grill rack with oil. Place the red bell peppers on the grill turning the peppers every 1-2 minutes until outer skins are charred. Then place bell peppers into a paper bag and secure closed to sweat peppers for about 10 minutes. Peel off the charred skin, cut off stems. Cut peppers in half, remove seeds and dice peppers into 1/2" pieces. Place diced peppers in a bowl and set aside. Cut pineapple into 1/2" thick rings. Lightly brush both sides of the pineapple with the balsamic mixture. Place pineapple on grill rack and grill until grill marks appear, about 2 minutes on each side. Then chop pineapple into 1/2" pieces discarding the pineapple core. Add the pineapple to the diced peppers and add the remaining balsamic mixture. Toss lightly until mixture is well distributed. Cover with foil and refrigerate. Prepare the patties: In a large bowl, add the ground chuck, salt and 1/2 cup of teriyaki sauce. Reserving the remaining sauce for basting the patties later. Handling the meat mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil again. Place the patties onto the grill rack until brown on bottoms about 7-8 minutes basting the patties with the teriyaki sauce 3-4 times. Turn the patties over and continue grilling until done to preference, about 8-10 minutes for well done, again basting the patties 3-4 times. During the last few minutes of cooking, split open the sesame seed buns, lightly brush the cut sides with the teriyaki sauce and place cut sides of the buns onto the outer edges of grill to lightly toast. Assemble the burgers: On each bottom bun, place one patty and top with about 3 tbs. of the pineapple pepper salsa; cover with bun tops and serve.