Wine Varietal: White Zinfandel
3 lbs of ground sirloin
6 slices of Dole pineapple rings from a can (yes can, it doesn’t taste good with fresh pinapple!)
4 Tablespoons Teriyaki sauce
1 Tablespoon Worcestershire Sauce
1/3 cup cut up sun dried tomatoes in oil
Dash Sea Salt
Dash Ground Pepper
6 Ciabatta Bread rolls
1/2 stick of butter
12 slices of crisp thick bacon
6 slices of swiss cheese
1 cup cut up in strips Romaine Lettuce
1/2 cup cut up fresh cherries (take out pits)
1/2 cup cup up honeydew melon
1/2 cup cut up red grapes
1 Teaspoon lime juice
5 Tablespoons Olive oil
Mix ground sirloin, Teriyaki sauce, Worcestershire sauce, sun dried tomatoes, salt and pepper together well. Divide and shape into 12 patties. Put on patty down on a plate, pat out then put a pinapple slice down then put another patty on top. Make sure the pinapple is not visible.
Mix cut up cherries, melon and grapes with lime juice and put aside.
When grill is ready, brush with the rack with olive oil so burgers won’t stick. Cook patties on medium high grill for about 4 minutes per side or until 160 degrees on the inside. Right before you are ready to take off the grill, put on provolone cheese on the grill and then top with two bacon strips per burger.
Cut Ciabatta bread rolls in 1/2 and brush on butter to each side, then put on grill to toast lightly.
Take the bottom of the Ciabatta bread and sprinkle the cut up Romaine Lettuce leaves, then place the burger, with cheese and bacon on top, then place a big scoop of fruit mix the top of the burger, then put the top of the Ciabatta bread on. and serve.