Wasabi Pea Encrusted Burgers with Hoisin Glazed Pineapples

Pairs well with:

White Zinfandel

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

Ingredients

Wasabi Mayonnaise
1/2 cup mayonnaise
2 teaspoons honey
1 teaspoon soy sauce
1 teaspoon fresh lime juice
1 teaspoon wasabi paste
Patties
2 pounds Honeysuckle White Ground Turkey – 85/15
10 Shiitake mushrooms, stems removed and diced
1 red pepper, seeded and diced
1 Tablespoon grated fresh ginger
1 Tablespoon chopped fresh chives
2 teaspoons kosher salt
1/4 cup Panko bread crumbs
2 cups crushed Spicy Hot Wasabi Peas
1 fresh pineapple, skinned, cored and cut into 1/2-inch thick rings (you need 6 slices)
1 jar Hoisin Sauce
Olive oil, for brushing on the grill
12 slices King's Hawaiian – Hawaiian Sweet Bread, trim larger pieces to match burger size
1/2 cup freshly chopped chives

 

Instructions

Wasabi Mayonnaise 1/2 cup mayonnaise 2 teaspoons honey 1 teaspoon soy sauce 1 teaspoon fresh lime juice 1 teaspoon wasabi paste Patties 2 pounds Honeysuckle White Ground Turkey – 85/15 10 Shiitake mushrooms, stems removed and diced 1 red pepper, seeded and diced 1 Tablespoon grated fresh ginger 1 Tablespoon chopped fresh chives 2 teaspoons kosher salt 1/4 cup Panko bread crumbs 2 cups crushed Spicy Hot Wasabi Peas 1 fresh pineapple, skinned, cored and cut into 1/2-inch thick rings (you need 6 slices) 1 jar Hoisin Sauce Olive oil, for brushing on the grill 12 slices King's Hawaiian – Hawaiian Sweet Bread, trim larger pieces to match burger size 1/2 cup freshly chopped chives