INGREDIENTS
The Filling
1 1/4 Pound of Ground Pork
3/4 Pound of Ground Sirloin
1 Tablespoon of Soy Sauce
1 Can of Pineapple Tidbits (8 Ounce)
1 Red Pepper (Sliced)
1 Onion (Sliced)
2 Scallion
1/4 Cup of Macadamia Nuts (Chopped)
2 Tablespoon of Water Chestnut (Chopped)

GLAZE:
1/4 Teaspoon of Ground Ginger
1/4 Cup of Apricot Preserves
1/4 Cup of Ketchup

DIRECTIONS
Make filling. 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. Prepare outdoor grill for barbecue. 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. Make glaze: In small saucepan, combine ginger, preserves, ketchup and reserved pineapple juice. Over low heat cook until preserves melt. Keep warm. Using Direct Method, cook burger with grill covered, 6″ from medium hog 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, 9 minutes or until cooked. Slide burger onto baking sheet; transfer to platter. Stir remaining pineapple into glaze; reheat. Spoon glaze over burger. To serve, cut burger into wedges. Makes 6 to 8 servings.