Wine Varietal: Pinot Grigio
1 1/2 cup diced fresh pineapple
6 teaspoons lightly packed minced fresh
sweet basil (about 15 large leaves)
2 tablespoons light brown sugar
1/8 cup minced sweet onion
2 tablespoons butter
5 tablespoons Colavita Extra Virgin Olive Oil –
2 teaspoons liquid smoke
2 large sweet onions thinly sliced and
separated into rings
6 large portobello mushrooms, stems
1/2 cup Sutter Home Pinot Grigio
1/2 teaspoon salt
2 pounds ground pork
1 1/2 teaspoons ground ginger
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 cup bottled sweet and sour sauce
6 slices deli-sliced provolone cheese
Vegetable oil for brushing the grill rack and
6 soft Kaiser rolls, split
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To prepare the pineapple salsa, mix together pineapple, basil, brown sugar and onion in a small mixing bowl. Cover and refrigerate until ready to assemble burgers.
3. To make the caramelized onions, in 10″ iron skillet or other fire-proof skillet, with skillet on grill rack, melt butter with 2 tablespoons extra virgin olive oil. Add liquid smoke and onions. Cook, stirring occasionally, until onions are soft and translucent. Remove the pan from the grill, cover with foil and set aside.
4. To make the portobellos, whisk together 3 tablespoons extra virgin olive oil, wine and salt in a small bowl. Brush both sides of the mushroom caps with the mixture.
5. To make the patties, combine the pork, ginger, paprika, garlic powder, pepper and salt in a large bowl, handling the meat as little as possible to avoid compacting, mix well. Lightly coat hands with vegetable oil, divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
6. When the grill is ready, brush the grill rack with vegetable oil. Place the patties and mushrooms on the grill rack, cover and cook, turning once, until the patties are cooked through, 8-10 minutes each side and the mushrooms are tender, 6 to 8 minutes each side. When patties are turned, brush with sweet and sour sauce. In a small, fire-proof saucepan, warm remaining sauce on top of the grill. Once sauce is warmed, remove from grill, cover and set aside until ready to assemble burgers.
7. During last few minutes of cooking, brush cut side of top roll and bottom side of bottom roll with vegetable oil. Place slice of cheese on top of bottom roll and place rolls, oiled sides down on outer edge of grill until lightly browned and cheese is melted.
8. To assemble the burgers, spread remaining reserved sweet and sour sauce on patties, a portobello mushroom, an equal portion of caramelized onions and an equal portion of pineapple salsa. Add the top roll and serve.
Makes 6 burgers.