Teriyaki Burgers with Honey-Pineapple Mayo

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons pineapple juice (reserved from canned pineapple rings)
2 lbs. ground chuck
1 tablespoon minced fresh ginger
2 cloves minced fresh garlic
1/4 cup Sutter Home Merlot
2 tablespoons orange juice
1/2 cup Sweet Teriyaki Marinade
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on grill rack
1 can pineapple rings packed in juice
6 slices Ready to Serve Canadian Bacon
6 sesame seed sandwich buns
6 slices smoked gouda cheese (pre-sliced)



To make the honey-pineapple mayo, mix mayonnaise, honey, and pineapple juice in a small bowl until well blended. Refrigerate until ready to serve. Prepare a medium fire in a charcoal grill, or preheat a gas grill to medium high. To make patties, combine ground chuck, ginger, garlic, Merlot, and orange juice in a bowl. Mix well with a fork or fingers until ingredients are well combined. Do not over mix. Form six patties. Drizzle Marinade evenly over patties. Allow patties to marinate for 10 minutes. Season patties with salt and pepper. When grill is ready, brush vegetable oil on grill rack. Place patties on the grill rack. Cook, turning once, about 5-7 minutes per side, or until desired doneness is reached. While burgers are cooking, place six pineapple slices and six Canadian bacon slices on grill. Grill, turning once, until heated through. (About 5-7 minutes.) During the last few minutes of cooking, toast buns on grill rack, cut side down. When burgers are almost done, place a slice of cheese on each burger and allow to melt. To assemble burgers, spread mayo on cut sides of the toasted buns. Place a burger on each bun bottom. Top with Canadian bacon and pineapple. Add bun tops and serve immediately.