Teriyaki Delight Burgers

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.


Marinated peppers with extras:
1 orange bell pepper deseeded and sliced (¾ inch wide)
½ cup Island Teriyaki
3 tablespoons Sauvignon Blanc
6 tomato slices (¼ inch thick)
6 large fresh red lettuce leaves
1 cup shredded smoked Gouda cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Mustard Sauce:
¼ cup mustard
1 tablespoon chopped parsley
2 tablespoon chilled Sauvignon Blanc
3 heaping tablespoons chopped water chestnuts
2 pounds ground chuck
1 cup Island Teriyaki
½ cup finely chopped Vidalia onion
½ cup chopped fresh parsley
1 garlic clove, minced
½ teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sesame buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the marinated peppers with extras, combine orange bell pepper, teriyaki and Sauvignon Blanc in a medium bowl. Cover and refrigerate for 1 hour. Slice tomatoes, clean lettuce and separate 6 large leaves. Shred cheese into small bowl. Refrigerate tomatoes, lettuce and cheese until ready for cooked patties. To make mustard sauce, combine mustard, parsley, Sauvignon Blanc and water chestnuts. Refrigerate until ready for cooked patties. To make patties, combine well but limit handling the chuck, teriyaki, onion, parsley, garlic and pepper in a large bowl. Divide mixture into 6 even portions and work into round thick patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Remove the bell pepper mixture from refrigerator and place in small baking pan with salt and pepper. Place the patties and pan with pepper mixture on the rack, cover and cook 4 minutes. Turn patties, stir peppers, cover and cook for additional 6 minutes. Remove pan with pepper mixture and set aside. Turn patties, cover and cook for additional 4 minutes. During the final minutes of grilling remove remaining ingredients from refrigerator. Slice buns for light toasting on grill cut side down after patties are fully cooked. To assemble the burgers, spread mustard mixture over the cut sides of the rolls. On each roll bottom, an equal portion of shredded cheese, place a lettuce leaf, a tomato slice, a patty and 4-5 slices of bell pepper. Add roll tops and serve. Makes 6 burgers