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1
Prepare a med-high fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
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2
Make the salsa: combine all salsa ingredients in a bowl; mix well.
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3
Cover and refrigerate until ready to serve; drain, if necessary, before using.
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4
To make the spread: combine the cream cheese, mango juice, and orange juice in a bowl; stir until smooth.
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5
Stir in the shredded coconut; cover and refrigerate until ready to serve.
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6
Make the patties: In a big bowl, combine the beef, pork, Zinfandel, soy sauce, orange juice, ginger, and garlic salt; mix well.
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7
Divide mixture into 4 equal portions and form the portions into patties to fit the buns.
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8
When the grill is ready, brush the grill rack with vegetable oil.
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9
Place the patties on the grill rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium).
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10
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
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11
Assemble the burgers: cover the cut sides of the buns with the tropical spread.
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12
On each bun bottom, place a patty, an equal portion of the salsa, and an equal portion of the green onion.
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13
Add the bun tops and serve.
