Wine Varietal: White Zinfandel
This is my version of “Hawaiian Pizza” in a burger.
3/4 cup mayonnaise
3 cloves garlic, minced
1 red or green chili pepper, cored, seeded, chopped
1 teaspoon Dijon mustard, spicy brown mustard, or other grainy flavorful mustard
1/2 teaspoon chopped shallot
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh minced basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds ground chuck
4 to 8 ounces crumbled feta cheese, or to taste
1 teaspoon salt
1 teaspoon black pepper plus extra
6 pineapple rings, well drained
6 slices pepper jack cheese
6 slices rosemary ham (or cooked bacon)
12 slices “Texas Toast” (thick sliced Italian bread with garlic and parmesan cheese)
aioli (recipe included)
Aioli: Mix together the mayonnaise, garlic, chili pepper, mustard, shallot, olive oil, vinegar, basil, salt, and pepper in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
Burgers: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. In a large bowl, mix with hands, ground beef, feta cheese, salt, and black pepper. Divide mixture into 6 equal portions. Brush grill rack with oil. Cook on low heat for 15 to 20 minutes on each side or for 5 to 6 minutes per side for medium-high heat. Place pineapple rings on grill and lightly brown on each side. Place one slice cheese on each beef patty. Top with one slice ham and one slice grilled pineapple ring per patty. Lightly sprinkle pineapple with pepper if desired. Toast each slice bread on both sides. Remove bread from heat and spread aioli on one side of each piece. Place one beef patty and accoutrements carefully on each of 6 of the toasted bread slices and top with remaining bread slices.