Tropical Burger

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 1/4 cup Tropicana orange juice (pulp ok)
Juice of 1 lemon
Juice of 1 lime
1/4 cup and 1 tablespoon of honey
1/4 cup of light brown sugar
1 large sweet onion, thinly sliced
6 Foccia Rolls
2 pounds of ground sirloin
Salt and Pepper
Canola oil for the grill
Fresh Pineapple Sliced about 1/2“ thick
1 large red bell pepper sliced into rings
6 Foccia Rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In a sauce pan combine 1 cup of orange juice, lemon and lime juice, ¼ cup of honey, and brown sugar. Bring to boil and then reduced by half. Once reduced, set aside to cool. For the caramelized onions – in a nonstick skillet combine the onion, ¼ cup orange juice and 1 tablespoon of honey place on the grill rack over medium-high heat. Cook the onion mixture for about 15 minutes, stirring occasionally, until the onions are caramelized then remove onions from pan and set aside. For the Rolls – Place buns on the grill to lightly grill them be sure not to let them burn. Then set aside For the patties – form in to 6 – 1â€Â think patties about bun size. Brush the grill with oil. Then place the patties on the grill over medium heat and cover cook for about 5 minutes per side then turn over. The flip again in 5 minutes and cook until the doneness you like. (I like them well done so I flip 2 more times). While burgers are grilling place pineapple and bell pepper slices on the grill and cook until just tender. Then set aside. To assemble – on the top bun place spread a thin layer of tropical sauce, then spoon equal portions of caramelized onion, then place 1 slice of pineapple and one slice of bell pepper on top then place the burger on then the bottom bun and flip over bottom bun down. Then place on a plate and serve.