The Thai Papaya Pineapple Terrific Pacific Rim 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.


12 thick sliced applewood smoked bacon
2 teaspoons Colavita extra virgin oive oil
1/2 cup chopped green onion
2 tablespoons chopped jalapeno
3/4 cup peeled cubed papaya
1/2 cup cubed peeled fresh pineapple
2 teaspoons minced garlic
2 teaspoons minced peeled ginger
1/4 cup pineapple juice
3 tablespoons sweet Thai chili sauce
2 teaspoons fish sauce
2 tablespoons honey Dijon mustard
1 large egg
2 teaspoons Japanese style soy sauce
1/4 cup finely chopped red bell pepper
1-1/2 teaspoon sea salt
2 pounds skinless salmon fillets cut into 1/2 inch pieces
(preferably wild caught)
6 sesame seed topped rolls, split
1 cup loosely packed radish sprouts



Heat a standard outdoor grill to medium-high direct heat. In an oven-proof skillet on grill rack cook bacon until crisp then place on paper towels to drain, break pieces in half crosswise then set aside.
Wipe skillet out then heat oil in skillet, saute the green onions and jalapeno for 5 minutes. Add the papaya, pineapple, garlic and ginger, saute 2 minutes more. Mix in pineapple juice, chili sauce, fish sauce, and mustard. Stir until almost all the liquid is gone about 5 minutes. Slightly smash mixture for a chunky consistency with potato masher, remove from heat.
Beat egg , soy sauce, red bell pepper and salt in a large bowl. Gently stir in salmon then divide into 6 portions then form into patties. Grill until desired degree of doneness on oiled grill rack turning once with a large metal spatula, about 4 minutes per side. During the last minute of grilling lightly toast cut side of rolls on outer grill rack.
To serve place patties on roll bottoms, top with a generous amount of the papaya mixture then 4 bacon pieces, the radish sprouts and last the roll tops.