Wine Varietal: Chardonnay
King Hawaiian bread was my inspiration.I came across a loaf at the grocery store and thought it would be fun to make one large burger and use the bread as the bun.
3 tablespoons of mayonnaise
1 teaspoon of fresh lime juice
2 pounds of Ground chuck roast
1 tablespoon of Merlot wine
1/2 teaspoon of ground black pepper
3 slices of thick bacon (cut in half)
6 cherry tomatoes (sliced)
4 fresh pineapple rings
5 Onion ring slices (thinly cut)
1/2 teaspoon of dill weed
1/2 tablespoon of Olive Oil
1 loaf of King Hawaiian Sweet bread
2 tablespoons of Olive Oil
2 teaspoons of Chipotle tabasco sauce
5 slices of Havarti cheese
Peel and remove pit from avocado and cut into pieces to fit in food chopper or processor. Process avocado until it’s a smooth texture and then add the mayo and lime juice and blend them together. Chill in refrigerator until grilling is done.
Heat the gas grill to medium high.
Place the burger meat into a large bowl and add the Merlot and pepper and mix well together. Take the burger meat and using a dinner plate, flatten it into a large burger (about 10 inches diameter).
Grab a sheet of aluminum foil about the size of the plate
and turn the plate over to flip the burger onto the foil.
Spray the grill with a cooking spray so that meat won’t stick to it.
Flip the burger from the foil onto the grill and cook the burger covered until done (about 10 minutes on each side).
Once you’ve placed the burger on the grill, take a fireproof skillet and place on the grill. Add the bacon to it and cook until brown. Place the bacon onto a plate with a paper towel on it to absorb the excess grease and set aside.
After the first ten minutes and you’ve flipped the burger over, prepare the toppings for grilling. Take a sheet of aluminum foil and fold into a boat. Brush some of the 1/2 tablespoon of Olive oil onto each pineapple ring and put the rest on the bottom of foil boat to coat the bottom. Place the onion rings in the foil and layer the cherry tomatoes (sliced) on top of the onions. Sprinkle the dill weed on top of the tomatoes. Place the pineapple rings and onion/tomato boat on to the grill and leave on for about 5 minutes flipping the pineapple rings once half way through.
Remove about an inch of bread from the middle of the loaf and taking the top and bottom piece that are left over, brush the 2 tablespoons of olive oil that has been mixed with the chipotle tabasco onto the inside of each piece. Place both pieces face down on to grill and leave until the bread browns.
When the meat is almost ready to be taken off the grill, place the Havarti cheese on top of it and let melt on to the burger.
Putting it all together:
Take the bottom part of the bread (bun) and spread half of the avocado sauce onto it. Place burger on top of that and arrange the pieces of bacon on top of the burger. Layer the pineapple rings next followed by the onion slices and then scatter the cherry tomato slices on top of the onions. Spread the rest of the avocado sauce onto the top part of the bread and place on top of burger. Cut into six wedges and serve.