Wine Varietal: Pinot Grigio
Jalapeno Pineapple Mayonnaise
1 cup mayonnaise
1 tablespoon pineapple juice
1 jalapeno, seeded and diced
1 teaspoon lime juice
1 pineapple, cut into 6 rings, 1/2 inch thick, core removed from each round
Sauteed onions and jalapenos
2 tablespoons extra-virgin olive oil
1 large yellow onion, sliced in 1/4 inch slices
2 jalapenos, seeded and sliced lengthwise
1 teaspoon kosher salt
2 teaspoons fresh lime juice
2 pounds ground chuck
3 tablespoons pinot grigio
1 tablespoon diced shallots
2 tablespoon diced jalapeno
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Vegetable oil, for brushing on the grill rack
6 sourdough rolls, split
6 slices monterey jack cheese
6 slices lettuce
6 slices tomato
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the mayonnaise, combine the mayonnaise, pineapple juice, jalapeno and lime juice in a small bowl. Cover and refrigerate until ready to serve.
To grill the pineapple, when the grill is ready, brush the grill rack with vegetable oil. Place the slices of pineapple on grill, 3 – 7 minutes per side, until lightly charred. Set aside until ready to serve.
To make the onions and jalapenos, place the olive oil, onions, jalapenos, and salt in a fire-proof skillet on the grill rack. Saute until the vegetables begin to soften, about 5 – 10 minutes. Take skillet off heat, toss with lime juice and set aside until ready to serve.
To make the patties, combine the ground chuck, pinot grigio, shallots, jalapenos, salt, and pepper in a large bowl. 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 to fit the rolls.
When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place a slice of cheese on each patty.
To assemble the burgers, spread the jalapeno pineapple mayonnaise over the cut sides of the rolls. On each roll bottom place a lettuce leaf, a tomato slice, a patty, a pineapple ring, and equal portions of sauteed onions and jalapenos. Add the roll tops and serve. Makes 6 servings.