Wine Varietal: Chenin Blanc
Roasted Jalapeno Remoulade:
2 fresh medium jalapeno peppers
2/3 cup mayonnaise
2 Tablespoons sweet onion (such as Vidalia), finely diced
1 clove garlic, minced
Brown Sugar-Pecan Bacon:
12 slices fully-cooked, ready-to-serve bacon
2 Tablespoons light brown sugar, packed
3 Tablespoons pecans, finely chopped
2 lbs. fresh ground chuck
1/4 cup sweet onion (such as Vidalia), diced
2 cloves garlic, minced
1+1/2 teaspoons salt
1/2 teaspoon ground black pepper
Pepper Jelly Vinaigrette-Dressed Arugula:
3 Tablespoons red pepper jelly
1+1/2 Tablespoons apple cider vinegar
1/4 teaspoon salt
3 cups pre-washed arugula leaves, loosely packed
Vegetable oil for brushing on grill rack
6 slices smoked Gruyere cheese
6 artisanal hamburger rolls, split
Preheat a gas grill to medium-high.
To make the Roasted Jalapeno Remoulade: Cut jalapenos in half; remove seeds and stems. Place pepper halves skin-side down on grill rack; cook 4-6 minutes or until skin is charred. Remove pepper halves to medium glass bowl; cover with plastic wrap and steam for 8-10 minutes. Scrape skin from the peppers with knife. Finely dice peppers and combine them with mayonnaise, onion, and garlic in medium bowl. Cover and chill until ready to serve.
To make the Brown Sugar-Pecan Bacon: Place large, fire-proof skillet on grill rack and preheat to medium-high. Place bacon slices into preheated skillet; cook for 1-2 minutes just to crisp. Sprinkle brown sugar evenly over bacon; cook for 1-2 minutes more, stirring well to coat bacon with melting sugar. Remove skillet from grill; add chopped pecans and stir to coat bacon pieces. Turn bacon pieces out onto parchment paper; separate slices and cool.
To make the patties: Place ground chuck, onion, garlic, salt, and pepper into large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions; form portions into patties that will fit hamburger rolls.
To make the Pepper Jelly Vinaigrette-Dressed Arugula: Whisk pepper jelly, vinegar, and salt together in large bowl. Add arugula leaves; toss well to coat. Cover and refrigerate until ready to serve.
Brush grill rack with vegetable oil. Place patties on grill rack; cover and cook for 5-7 minutes. Turn patties; cook 5-7 minutes more, or until done to preference. During last 1-2 minutes of cooking, top each patty with one slice of smoked Gruyere cheese. Also place rolls, cut-side down, along outer edges of grill rack to toast lightly.
To assemble the burgers: Spread Roasted Jalapeno Remoulade onto cut side of each roll top. Place 1/2 cup of Pepper Jelly Vinaigrette-Dressed Arugula onto each roll bottom; add one Gruyere-topped patty and 2 slices of Brown Sugar-Pecan Bacon. Add roll tops and serve.
Makes 6 burgers.