Wine Varietal: Chenin Blanc
Honey Lime Mint Aioli
1 ½ cups prepared mayonnaise
¼ cup honey
1 Tbsp. fresh lime juice
¼ cup mint, finely minced
¾ tsp. kosher salt
¼ tsp. fresh ground black pepper
1 Tbsp. lime juice
1 Tbsp. lemon juice
1 Tbsp. grapefruit juice
1 Tbsp. pineapple juice
2 Tbsp. Sutter Home Sauvignon Blanc
1 Tbsp. honey
1 tsp. Dijon mustard
1 Tbsp. fresh mint, finely chopped
¼ cup quality extra virgin olive oil
½ tsp. salt
1 lb. ground beef (80% lean)
1 lb. Black Angus ground sirloin (97% lean)
¼ cup pineapple, finely chopped and squeezed to remove excess liquid
2 tsp. kosher salt
3 bananas, ripe but firm
½ cup granulated sugar
Vegetable oil, for grill rack
6 Light Brioche buns (or regular Brioche if light is unavailable)
3 cups baby spinach, washed and dried
Preheat gas grill to medium-high heat.
In a medium size bowl, thoroughly combine mayonnaise, honey, lime juice, mint, salt and pepper. Cover and refrigerate for at least one hour.
To prepare the citrus vinaigrette, in medium bowl combine, lime, lemon, grapefruit and pineapple juices. Add the Sauvignon Blanc and whisk in the honey, Dijon and mint. Continue whisking and slowly add in olive oil and salt.
For the patties, combine in a large bowl ground beef, ground sirloin, pineapple, and salt with hands. Be sure to thoroughly work flavors throughout the meat without overworking the beef. Form 6 equal patties to fit the size of the buns and set aside.
To caramelize bananas, first cut bananas in half (width-wise) then out of each half cut into three slices. Roll each banana slice in granulated sugar. Spray grill-safe skillet with non-stick spray and cook bananas on medium-high heat until golden brown, 4-5 minutes per side. Transfer to plate sprayed with non-stick spray – bananas will be sticky.
Brush grates with vegetable oil. Grill patties 5-6 minutes per side, turning only once, for medium doneness. Add buns with cut side down to the grill for the last 2 minutes of grilling to achieve a light toasting.
Before assembling burgers, toss citrus vinaigrette with spinach. Then generously spread honey lime mint aioli on cut sides of both top and bottom buns. Divide spinach tossed in vinaigrette equally among bottom buns. Place patties on top of spinach and layer caramelized bananas next. Finish with top bun and enjoy with a chilled glass of Sutter Home Chenin Blanc!