Wine Varietal: Pinot Grigio
JALAPENO BUTTERMILK SPREAD
1 cup mayonnaise
2 tablespoons minced canned jalapeno
1 tablespoon buttermilk
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
2 pounds ground pork
3 tablespoons pineapple preserves
1 tablespoon ancho chile powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
6-1/2 inch slices peeled and cored pineapple
1/2 cup packed chopped fresh cilantro leaves
1/2 cup finely diced red onion
12 slices pre-cooked or freshly cooked bacon
1 lime, cut in half
6 sweet onion hamburger buns, split
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.
To make the spread, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into six patties.
Brush the grill with vegetable oil. Place the pineapple slices on the grill and cook until grill marks show and the slices are heated through, 3 to 5 minutes per side. Remove and set aside.
Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, spread the toasted sides of the buns generously with the spread. Top each bun bottom with a tablespoon each of cilantro and red onion, 2 bacon slices, a patty, a slice of pineapple and a squeeze of lime. Add the bun tops and serve.