Pineapple Chutney Burger

Wine Varietal: White Zinfandel

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The sweet and sourness of the Chutney against the full flavors of the Black Angus Beef

Ingredients:

Burgers
2 pounds of freshly ground Black Angus Beef (85%)
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons whole cumin seed
4 jalapeno peppers seeded and deveined cut into slivers
2 tablespoons chopped cilantro

Chutney Spread
8 ounces softened cream cheese
4 ounces Major Grey’s Chutney
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1/4 teaspoon freash ground black pepper

Toppings
6 sliced pineapple rings grilled
12 slices thick bacon
12 ounces chutney spread

6 sesame seeded rolls

Instructions:

Heat the gas grill to 450 drgrees

Prepare the chutney spread by mixing the 8 ounce softened cream cheese, 4 ounces Major Grey’s Chutney,1/4 teaspoon dry mustard, 1/4 teaspoon curry powder, and 1/4 teaspoon fresh ground pepper. Mix well with a hand mixer.

Cook the Bacon in a fireproof skillet and set aside.

Prepare the Burgers by spreading out the fresh ground Black Angus Beef, sprinkle the 1 tablespoon and 1 teaspoon of chili powder, 2 teaspoons of whole cumin seed, 4 jalapeno peppers seeded and slivered and the 2 tablespoons of cilantro. fold together handling as little a possible.

Increase the gas grill to 500 degrees.

Spray the grates with a high temperature spray oil.

Place the burgers on the grates for 4 minutes, at the same time grill the pineapple ring slices. Flip the burgers and cook for another 4 minutes.

Toast the buns for 1 to 2 minutes.

To assemble the burgers place the burger on the bottom half of the bun add 2 ounces of the chutney spread, add the pineapple ring. than 2 slices of bacon now add the top of the bun.