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.

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