Wine Varietal: Pinot Grigio
My love of southwestern food and coleslaw.
-1/2 cup mayonnaise
-1 (16 ounce) can pineapple chunks drained and chopped, 1/2 cup juice reserved
-1/3 cup minced fresh cilantro
-5 garlic cloves minced
-3 tablespoons minced canned chipoltle peppers in adobo
-1 (16 oz.) bag coleslaw mix
-5 scallions sliced thin
-1 teaspoon kosher salt
-1.5 slices white sandwich bread, crust removed, torn into small pieces
-2.25 pounds 80 percent lean ground chuck
-1/2 teaspoon black pepper
6 buns or rolls
1. Whisk mayonnaise, pineapple juice, cilantro, garlic, and chipotle in a large bowl reserving 1/2 cup mayonnaise mixture, set aside. Add pineapple chunks, coleslaw mix, scallions, and salt to bowl with remaining mayonnaise mixture and toss to combine.
2. Mash the bread and 1/4 cup reserved mayonnaise mixture in a large bowl with a fork until thoroughly combined.
3. Break up beef into small pieces over bread mixture. Using a large fork or your hands, gently mix until combined. Divide the meat into six equal portions. Gently toss one portion of meat between hands until a loose ball forms. Gently flatten into 3/4″ patties approximately 4-5 inches in diameter. Sprinkle patties with black pepper and lightly press to adhere.
4. Grill the burgers on the hot side of a grill until well seared on the first side, approximately 4 minutes. Flip the burgers with a spatula and continue grilling for 3-4 minutes. While the burgers are grilling toast the buns on the cooler parts of the grill. Lightly spread the remaining 1/4 cup mayonnaise mixture over bottom half of buns and serve the burgers on the buns topped with the pineapple chipotle slaw.