Teriyaki 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.


1 bag of Broccoli slaw
1 bag of ramen noodle soup mix (oriental flavor)
1/3 cup cider vinegar
½ cup sugar
¼ cup light canola oil
1 cup sunflower seeds
1 cup slivered almonds

6 sliced pineapple rings
3/4 cup “Very Very Teriyaki “sauce

2.5 lbs of ground Angus Chuck
1 can of sliced water chestnuts

6 slices of havarti cheese
6 slices of swiss cheese

6 sweet sandwich buns


Pour broccoli slaw into a large bowl. Take package of ramen noodles and break up all the noodles into very small pieces before you open the package. Open the package, remove the seasoning packet and pour into bowl with the broccoli slaw. In a separate bowl pour the seasoning packet contents in with the cider vinegar, sugar and oil. Mix and pour over the slaw and ramen noodles mix well.

Place pineapple rings in shallow dish with teriyaki sauce. Oil grill and heat to medium high. Place Pineapple rings on the grill. Grill for 8-10 minutes on each side.

While pineapple is grilling, chop the water chestnuts into smaller pieces. Add to the ground chuck and half of the teriyaki sauce from the pineapple rings. Form into fist sized balls and place in burger press.

Dip and flip each burger in the remaining teriyaki sauce. Place on grill (on medium high) and grill for 4 minutes on each side.

Toast sweet sandwich buns. Place 1 slice of havarti cheese on the base bun, then add burger, top with pineapple ring, Swiss cheese.

Add sunflower seeds and almonds to the slaw mixture. Top each burger with broccoli slaw and then cap with top of bun.

Serves 6