Gouda-Stuffed Burger w/ Pineapple-Kiwi Chutney Sauce

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

I was trying to think outside the box.Something healthy but tasty but with a little kick.



3 lbs. ground lamb

1/4 cup sun-dried tomatoes, minced

1/2 large yellow onion, sm. dice

3 garlic cloves, minced

1/4 cup baby portabello mushrooms, chopped

2 T chopped cilantro

3 dates, minced

1 jalapeno, minced

1 tomatillo pepper, minced

2 T salt

1 T white pepper

1 T black pepper

1 egg

3/4 cups shredded smoked Gouda cheese


1 small jar apple jelly

1/4 cup habanero honey

3 kiwis, sm dice

2 dark plums, diced

1/2 can diced pineapple

1 jalapeno, minced

3 T Sailor Jerry’s rum

1 1/2 cups sugar

6 pieces fresh romaine lettuce

1 bag wheat buns


1. preheat grill.

2. mix all ingredients for burger, except the cheese, by hand until blended.

3. make two small patties, about half the size of your palm, for each individual burger. place 1-1 1/2 T of cheese between the patties and fold their edges together to make one large patty, should be the size of your palm and 1 in. thick.

4.in a large saute pan, saute kiwi, plums, peppers, and pineapple for 2 min, deglaze with rum

5. add sugar, habanero honey, pineapple juice, and apple jelly simmer until desired thickness (15-20 min)

6.remove chutney from heat.

7. place burgers on grill and cook burgers med – med rare

8. toast wheat buns on the grill

9. add 1 piece Romain lettuce to the bottom of the bun followed by the patty and a dollop of chutney