Blue Cheese and Bacon Stuffed Burgers with Grilled Pineapple

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 cup mayonnaise
2 tablespoons softened cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon green onion, chopped fine
2 pounds ground beef chuck
1 tablespoon freshly minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
10 oz blue cheese
1/4 cup real bacon bits
Vegetable oil, for brushing the grill rack and pineapple slices
6 cored, fresh pineapple rings, sliced 1/4 inch thick
6 kaiser buns, split in half
Young tender spinach leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, combine all of the ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. To make the patties, combine the beef chuck, garlic, salt, pepper and nutmeg. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and flatten into patties. In a small bowl, mix the blue cheese and bacon bits. Divide the cheese mixture into 6 portions, shaping into small, flat disks. Place a piece of the cheese mixture on each meat patty and cover with the remaining meat patties. Pinch the sides to seal, shaping each patty to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Brush the pineapple lightly with oil and grill 2-3 minutes on each side. During the last few minutes of cooking place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread each bun bottom with a generous amount of the mayonnaise, a layer of spinach leaves, a patty, and a slice of pineapple. Add the roll tops and serve. Makes 6 burgers.