Caribbean Summer Spiced Burger With Coconut Crusted Pineapple Rings With Island Coleslaw And Pinot G

Ingredients

• Burger Patties:
• 2.5 Pounds of ground beef
• 1 Teaspoon plain ground coffee
• 1 and 1/2 Teaspoon of salt
• 1/4 Teaspoon paprika
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon onion powder
• 1 Tablespoon
• brown sugar
• 1 Teaspoon black ground pepper
• 1/2 Teaspoon red pepper flakes
• 1 Teaspoon
• ground cinnamon
• 2 Tablespoons
• unsalted butter- cut into 6 even slices
• Vegtable Oil , for brushing the Grill Rack
• 6 Challah Rolls, spilt horizontal
• 2 Tablespoons unsalted butter – melted
• Island Coleslaw:
• 1 Cup green cabbage- sliced thinly
• 1/2 Cup ripe mango- sliced thinly
• 1/2 Cup carrot- shaved thinly
• 1/2 Cup cucumber- sliced thinly
• 2 Tablespoons fresh cilantro – chopped
• 1 Tablespoon fresh mint- chopped
• Island Coleslaw Vinaigrette:
• 2 Tablespoons Dijon mustard
• 1 Tablespoon red wine vinegar
• 3 Tablespoons olive oil
• 3 Tablespoons honey
• 1 Teaspoon salt
• 1 Teaspoon fresh ginger- grated
• 1 Teaspoon fresh garlic- grated
• 2 Tablespoons fresh jalapenos- minced with seeds and veins
• Coconut Crusted Pineapple Rings:
• 6 pineapple rings canned in natural juice – drained of juice
• 1 Cup Japanese style Panko seasoned bread crumbs
• 1 Cup all purpose flour
• 2 whole eggs
• 1 Cup sweetened coconut flakes
• 1 Teaspoon salt
• 4 Cups vegetable oil
• Pinot Grigio Gruyere Swiss Fondue
• 1 1/2 Cup of Sutter Home Pinot Grigio
• 2 garlic cloves – minced
• 1/4 Cup cornstarch
• 12 ounces Gruyere cheese – grated
• 6 ounces Swiss cheese – grated
• 1 Tablespoon cooking Sherry
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper

Instructions

• Preheat a gas grill to mediumĐ_high heat.
• To make the Island Coleslaw and Island Coleslaw Vinaigrette
• Mix all ingredients into a large bowl. Cover and Chill until ready to use.
• To make Coconut Crusted Pineapple Rings–
• Heat a large deep skillet on Medium high heat.
• Add 4 Cups of vegetable oil.
• Using a candy thermometer, heat vegetable oil to 350 degrees.
• Line a sheet pan with paper towels and place a wire rack over sheet pan.
• Drain pineapple rings. Set aside.
• In a bowl place all puropse flour in it.
• In a bowl whisk 2 whole eggs.
• In a bowl combine bread crumbs and sweetened coconut flakes.
• Once vegetable oil has reached 350 degrees
• Take pineapple rings dip into all purpose flour, then dip into whisked eggs, then dip into bread crumbs and sweetened coconut mixture.
• In 2 separate batches place 3 pineapple rings in hot oil. Fry for 1 minute per side. Until crust has turned golden brown.
• Take pineapple rings out and place on top of wire rack to drain any oil.
• Take 1 Teaspoon of salt and sprinkle on top of pineapple rings.
• Set aside.
• To make the patties—
• In a small bowl mix all seasonings together- coffee, salt, paprika, garlic powder, brown sugar, black ground pepper, red pepper flakes and ground cinnamon.
• Set aside.
• Divide the beef into 6 equal portions.
• Roll patties in 6 equal balls.
• Stuff a slice of unsalted butter into each ball. Flattend ball with hand, making sure unsalted butter is not exposed.
• Sprinkle seasonings evenly onto both sides of burger patties. Use all of seasonings.
• Brush the grill rack with vegetable oil. Place the patties on the grill rack and cook for 3 minutes per side for medium rare
• .
• During the last 2 minutes of cooking brush melted unsalted butter on Challah rolls and place cut side down, on the outer edges of the grill rack to lightly toast, 1 minute.
• Once patties and challah rolls are grilled, set aside covered until assembly.
• To make Pinot Grigio Gruyere Swiss
• Fondue —
• In a small saucepan saute the garlic over medium high heat for 2 minutes.
• Add the Pinot Grigo and stir to combine.
• Add in the cornstarch ,both cheeses, cooking sherry, salt and pepper. Whisking until cheeses melt. Whisking continuously to make sure cheeses don’t burn. 6 or 7 mintues. Watch carefully.
• Assembly–
• Place Challah rolls all face up.
• Evenly distribute Island Coleslaw mixture on to each top and bottom Challah rolls.
• Place patties onto bottom of Challah rolls.
• Place Coconut Crusted Pineapple Rings on top of each pattie.
• Evenly distribute Pinot Grigio Guyere Swiss Fondue on top of each pattie.
• Top each pattie with Challah roll top.
• Serve.