Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 1/4 pounds lean ground beef
1 1/2 tablespoons picke relish
1 tablespoon dried onion
1/4 cup ketchup
1/8 cup yellow mustard
2 – 8 ounce cans of sliced pineapple
6 onion hamburger buns
1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon yellow mustard
6 slices pepper jack cheese
12 thin sliced green pepper rings
12 thin sliced red onion rings
18 baby spinach leaves



Heat charcoal grill briquettes until coals have turned to ash (approximately 30 minutes.)

Combine ground beef, pickle relish, dried onion, ketchup, yellow mustard. Form meat mixture into 12 equal sized hamburger patties. Place one slice of pineapple in between two of the patties and pinch edges of pattie to seal. Cover with plastic wrap and chill for half hour.

While burgers are chilling, place hamburger buns in aluminum foil and wrap up to form an aluminum packet later to be placed to heat on grill.

Next, mix ½ cup ketchup, 1/3 cup brown sugar and 1 tablespoon of mustard in saucepan and place on grill to heat (be sure to remove once mixture gets bubbly.) Place chilled hamburger patties on preheated charcoal grill. Cook for 10-12 minutes. Flip burgers and continue to cook an additional 10-12 minutes along with the packet containing the hamburger buns. Once burgers are done, baste with mixture from saucepan.

Remove hamburgers and buns from grill. Assemble each burger on a onion hamburger bun with slice of pepper jack cheese, two slices of green pepper, two red onion rings and three spinach leaves.