Wine Varietal: Pinot Noir
2 lbs ground pork
1/2 medium sweet onion, such as Walla Walla
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp fresh grated ginger
1/4 tsp ground cinnamon
Vegetable oil, for brushing on the grill rack
6 sesame buns, split
6 slices medium Cheddar cheese, such as Tillamook
6 Tbsp spicy brown mustard
6 leaves Bibb lettuce
1 Fuji apple, cored and sliced horizontally to get 6 slices, discard top and bottom
Preheat grill to medium-high.
To make the patties, place the ground pork in a bowl. Grate the half of onion over the bowl collecting the onion juices as well as the onion shreds. Add the salt, black pepper, grated ginger and cinnamon. 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 the 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, 5 to 7 minutes on each side. 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 2 minutes of cooking, place a cheese slice on top of each patty to melt.
To assemble burger, spread 1 tablespoon spicy brown mustard over the cut sides of each bun top. On each bun bottom, place one leaf of lettuce, a patty with cheese and one apple slice. Add the bun tops and serve.
Makes 6 burgers