Caribbean Breeze Oink Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1/2 Of a fresh pineapple(cut in big pieces)
1 Habanero pepper
2 Pounds ground pork(not lean, butt or shoulder)
3 Tablespoons fresh ground black pepper
3 Tablespoons kosher salt
3 Tablespoons granulated garlic
1 Tablespoon ground ginger
1 Tablespoon madras curry powder
2 Tablespoons fresh thyme
Juice from 2-3 limes
Pinch of salt, pepper, and cinnamon
1 Medium-medium large jicama
Juice of one lime
Pinch of salt and cayenne pepper
1 Large red onion(sliced thinly)
6 Slices pepperjack cheese
6 Good quality buns
6 Pieces of lettuce


Grill the pineapple and habanero a few minutes. Just to slightly char and soften. Set aside. Form the pork into 6 patties. Mix the next 5 ingredients, the coat the patties on all sides. Put in the refrigerator for 1 1/2-2 hours. Remove the stem and seeds from the habanero and put the habanero in a blender with the lime juice. Blend well,then add the pineapple, thyme, and pinch of salt, pepper, and cinnamon. Pulse so it is still a little chunky.
Grate the jicama and add juice on 1 lime, pinch of salt and cayenne pepper. Grill the burgers4-5 minutes per side. Add the cheese during the last 2 minutes of cooking. Grill the buns cut side down for 1-2 minutes. Place the lettuce on the bottom of bun, then the burger, onion slice, jicama, then a soop of the pineapple mixture on the other 1/2 of bun. Then top.