Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine mustard, green onions, barbecue sauce and soy sauce in a large bowl. Transfer half to a small bowl and set aside. Add egg, pickles, garlic, salt and pepper to remaining mustard mixture in the large bowl; beat with a fork. Mix in beef and rice. Gently form into six 3/4-inch (2 cm) thick patties. Press a dimple into the centre of each patty.
Grill patties over medium-high heat in a closed barbecue for 10 to 14 minutes, turning twice, until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Brush burgers with some of the reserved mustard mixture before removing from the grill. Transfer to a plate and set aside.
Brush pineapple rings with reserved mustard mixture. Grill, turning once, for about 2 minutes per side or until marked and tender.
Stack pineapple on lettuce leaves and top with burger patties and roasted red peppers; fold lettuce around burgers like a wrap to pick up and eat.