The Fiery Hawiian

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


The Fiery Hawaiian
1/4 cup Vegetable oil (for brushing grill)
2lbs ground chuck
1 Tablespoon soy sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
6 Tablespoons of sweet pepper jelly (I use homemade but this can be store bought)
6 slices of pineapple
6 leafy pieces of lettuce
12 slices precooked bacon
6 thick slices sharp cheddar cheese
2 tablespoons of softened butter or margarine
6 sesame buns



Directions: Preheat gas grill to med-high heat. To make patties: Combine ground chuck, soy sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large bowl. Toss and crumble just enough to mix. Avoid handling meat too much, this may cause compacting. Divide mixture into six patties to fit buns. Brush grill with oil and place patties on grill. Cook for 3 to 4 minutes until bottoms of patties are brown. Turn and cook 4 to five minutes longer for medium burgers. Place cheese on burger during last minute of cooking. Place precooked bacon on grill to heat slightly for just a few seconds on each side. Grill pineapple on each side just enough to leave grill marks. Lightly spread softened butter on cut side of buns, place on grill to lightly toast, remove and set aside. To assemble burgers: Lay buns out open faced, place burger on bottom half of bun, add 2 pieces of cooked bacon on top of that, next lay pineapple slice on top of burger, next place 1 piece of leafy lettuce on top of bacon. Spoon one tablespoon of pepper jelly on top half of buns and serve. I would serve with Sutter Homes Chenin Blanc.