Created by elleLee on February 27, 2015
Step 1: Drain pineapple, reserving 1 tablespoon juice. Set aside. In medium skillet, heat 1 tablespoon salad oil over medium heat until hot; add red pepper and onion; saute until onion is tender and slightly browned, about 8 minutes. In medium bowl, combine 1/4 cup pineapple, the red pepper mixture, green onions, macadamia nuts and water chestnuts. Set aside.
Step 2: Prepare outdoor grill for barbecue.
Step 3: In large bowl, combine pork and beef. Add soy sauce; mix lightly. divide mixture in half; on each of two sheets of waxed paper, shape half the beef mixture into a 9" patty. Top one patty with red pepper mixture, spreading mixture to within 1/2" of edges. Holding edge of waxed paper on second patty, invert second patty over filling. Remove waxed paper; press patties together at edges. Refrigerate until ready to grill; remove waxed paper before grilling.
Step 4: In small saucepan, combine ginger, preserves, ketchup and reserved pineapple juice. Over low heat cook until preserves melt. Keep warm.
Step 5: Using Direct Method: cook burger with grill covered, 6" from medium hot coals, 9 minutes. To turn, slide a baking sheet without sides under burger; top with another baking sheet without sides. Invert baking sheets and burger; slide burger onto grill. Cook, basting occasionally with glaze, 6 minutes or until cooked. Slide burger onto baking sheet; transfer to platter.
Step 6: Stir remaining pineapple into glaze; reheat. Spoon glaze over burger. To serve, cut burger into wedges.