Tropical Ambrosia Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Serving Ambrosia and burgers together at a picnic, made sense to put the two together




1-cup pineapple juice

1 tsp cornstarch

¼ tsp coconut extract

1 tsp vanilla

1 TBS Marscarpone cheese


1 ½ lb ground chicken

1 large egg

¼ cup diced red pepper

¼ tsp salt

2 tsp soy sauce

1 tsp Worcestershire sauce

¼ cup pineapple juice

¼ tsp ginger

¼ tsp garlic


1- cup pineapple tidbits

1-cup mandarin orange slices

1-cup low-fat vanilla yogurt

¼ tsp coconut extract

2 tsp shredded coconut

1 tsp vanilla

1 TBS sugar

Vegetable oil, for brushing on the grill rack

6 pieces of Buttercrunch

6 Sourdough buns

3 TBS toasted coconut

6 TBS melted butter

1 TBS ginger



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, in a medium saucepan combine cornstarch, pineapple juice and coconut extract and vanilla. Cook over medium heat until thick and bubbly. Remove from heat and cool for 10 minutes. Add Marscarpone cheese and stir until smooth. Cover and set aside

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

To prepare the buns, slice each in half. Combine melted butter with ginger. Brush cut sides of buns with butter mixture. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side. Place the sliced buns on the outer edges of the grill cut side down on rack for 1½-minutes on each side to toast lightly.

To assemble the burgers, place patty on bottom bun. Spoon spread over patty. Top with salad mixture. Sprinkle with toasted coconut. Add the top bun and serve.