Wine Varietal: Chardonnay
2 pounds ground chuck
3 strips thick sliced bacon (raw) finely diced
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons Chinese 5 spice powder
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon catsup
1 tablespoon honey
1/2 cup finely chopped green onion
1/4 cup dry sherry
1/4 cup Sutter Home Moscato
1 8 ounce package cream cheese
1 small red jalapeno finely diced
1/2 cup 1/4 inch diced ripe pineapple
1/2 cup 1/4 inch diced red onion
1/2 cup 1/4 inch diced dill pickles
1/2 cup 1/4 inch diced water chestnuts
1/2 cup 1/4 inch diced store bought kimchee
1 teaspoon coarse ground black pepper
1/4 cup fine shredded cilantro
1 tablespoon olive oil
6 Kaiser style buns cut in half
1 tablespoon fresh chopped garlic
1/2 cup butter
non-stick cooking spray
Mix the ground chuck with the chopped bacon, sugar, salt, 5 spice powder, soy sauce, hoisin sauce, sesame oil, catsup, honey, green onion, sherry and moscato. Mix very well until all ingredients are incorporated into the meat mixture. Form six approximately 1/3 pound patties making sure they are at least 1/2 inch larger than the kaiser rolls. Refrigerate at least 1/2 hour.
In a small bowl mix the cream cheese and the chopped jalapeno. Refrigerate until ready to use.
In another medium bowl mix the pineapple, red onion, dill pickles, water chestnuts, kimchee, pepper, cilantro, and olive oil. Cover and set aside for later use.
Mix the butter and garlic together and spead it on both sides of the kaiser rolls.
Preheat grill and toast the kaiser rolls until nicely browned approximately one minute, checking frequently as not to burn them.
Spray the meat patties with non-stick spray and place them on a very hot grill, cook approximately 4-5 minutes then turn over and continue cooking 4-5 minutes until meat reaches an internal temperature of 165 degrees.
Lower the grill temperature and spread the burgers liberally with the cream cheese jalapeno mixture. Close the lid and cook for 1 minute until cheese starts to melt.
Place the burgers on prepared buns and top with an even amount of the pineapple relish. Serve immediately.