Chipotle Grilled Burgers with Pineapple Slaw

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.

My love of southwestern food and coleslaw.


-1/2 cup mayonnaise

-1 (16 ounce) can pineapple chunks drained and chopped, 1/2 cup juice reserved

-1/3 cup minced fresh cilantro

-5 garlic cloves minced

-3 tablespoons minced canned chipoltle peppers in adobo

-1 (16 oz.) bag coleslaw mix

-5 scallions sliced thin

-1 teaspoon kosher salt

-1.5 slices white sandwich bread, crust removed, torn into small pieces

-2.25 pounds 80 percent lean ground chuck

-1/2 teaspoon black pepper

6 buns or rolls


1. Whisk mayonnaise, pineapple juice, cilantro, garlic, and chipotle in a large bowl reserving 1/2 cup mayonnaise mixture, set aside. Add pineapple chunks, coleslaw mix, scallions, and salt to bowl with remaining mayonnaise mixture and toss to combine.

2. Mash the bread and 1/4 cup reserved mayonnaise mixture in a large bowl with a fork until thoroughly combined.

3. Break up beef into small pieces over bread mixture. Using a large fork or your hands, gently mix until combined. Divide the meat into six equal portions. Gently toss one portion of meat between hands until a loose ball forms. Gently flatten into 3/4″ patties approximately 4-5 inches in diameter. Sprinkle patties with black pepper and lightly press to adhere.

4. Grill the burgers on the hot side of a grill until well seared on the first side, approximately 4 minutes. Flip the burgers with a spatula and continue grilling for 3-4 minutes. While the burgers are grilling toast the buns on the cooler parts of the grill. Lightly spread the remaining 1/4 cup mayonnaise mixture over bottom half of buns and serve the burgers on the buns topped with the pineapple chipotle slaw.