Wine Varietal: Sauvignon Blanc
– Burger –
2 pounds ground pork
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/3 cup minced onion
1/3 cup chopped cilantro
– Mojo –
1/3 cup pineapple juice concentrate
1/3 cup lime juice
2 chipotle peppers in adobo sauce, seeded and minced
3 tablespoons adobo sauce
1/3 cup olive oil
2 teaspoons ground cumin
1 teaspoon salt
2 cloves garlic, minced
– Jicama Pepper Slaw –
1 large red bell pepper, slivered (about 1 1/2 cups)
1 1/2 cups jicama, cut into matchstick size pieces
1 cup vidalia onion, halved and sliced very thin
1/2 teaspoon salt
1/4 cup minced cilantro
– Smoked Paprika Mayo –
1/2 teaspoon smoked spanish paprika
1/4 teaspoon cumin
1 teaspoon minced garlic
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon cilantro, minced
– Grilled Pineapple –
6 slices ripe pineapple, peeled, cored and cut crosswise into 1/4-inch-thick slices
1/2 teaspoon allspice
3 tablespoons melted butter
vegetable oil to brush grill
6 crusty bakery rolls, split
6 tablespoons melted butter
6 thick slices pepper jack cheese
Burgers – In a large bowl, mix pork, 2 teaspoons of the salt, pepper, garlic, onion, and cilantro. Handling the meat as little as possible, to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties. . Cover the patties and set aside until needed to blend flavors.
Mojo – Whisk together all the mojo ingredients until well blended. Remove 1/2 cup and reserve for the jicama pepper slaw.
Jicama Pepper Slaw – Toss all slaw ingredients together with the 1/2 cup reserved mojo, and refrigerate until needed.
Smoked Paprika Mayo – Stir mayo ingredients together, and refrigerate until needed.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, coat the grill rack with vegetable oil. Brush the pineapple with the melted butter and sprinkle it with allspice. Place on rack and grill over until lightly golden and tender, 2 to 3 minutes per side. Remove from heat, then cover and keep warm.
Brush burgers with the mojo, and place them on the grill. Cover and cook, turning once, until cooked through, 5 to 7 minutes on each side, mopping with any remaining mojo each time you turn them. During the last couple of minutes of cooking, add a slice of pepper jack to each burger and cook until melted.
Brush the cut side of the rolls with melted butter, and place the buns cut side down around the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble, spread the smoked paprika mayonnaise on the cut side of each roll. Add the burgers, and top with a slice of the grilled pineapple. Arrange jicama pepper slaw on the pineapple, and place top of roll on it. Makes 6 servings.