Tropical Delight Burger

Pairs well with:

White Zinfandel

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


Avocado Spread
2 ripe avocados juice of 1 lime
8 ozs. Cream cheese softened
½ teaspoon salt
1 pound ground chuck
1 pound ground sirloin
8 ozs. Shredded coconut
3 ozs. Chopped macadamia nuts
½ cup pineapple juice
1 teaspoon nutmeg
1 teaspoon kosher salt
Canola oil for brushing grill rack
1-2 loaves Hawaiian bread to make buns
6 slices fresh or canned pineapple (fresh preferred)
6 slices tomato
2 cups shredded lettuce



Directions Start charcoal grill with cover to get a medium heat. To prepare avocado spread, first cut avocados in half and remove pitts. Remove pulp with fork and place in bowl. Mash pulp with fork and then add remaining ingredients and mix with fork until smooth. Refrigerate until needed. To prepare patties, combine chuck, sirloin, coconut, macadamia nuts, pineapple juice, nutmeg and salt in a large bowl. Mix with hands until all ingredients have been combined. Divide mixture into 6 equal portions and form into patties. To prepare Hawaiian bread cut into round sizes to fit patties. (note: retain leftover bread to use as crumbs at a later date.)Then split bread rounds in half to form buns. Brush grill rack with oil. Place patties on rack, cover and grill for 4 minutes or until brown. Turn the patties and grill an additional 4-5 minutes for medium. To assemble burgers, place a generous amount of avocado spread on the cut sides of each bun. On each bun bottom place shredded lettuce, a patty, pineapple slice, tomato slice and top of bun. Makes 6 burgers.