Hawaiian Pepper Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


7 slices of pineapple.
1 tbsp habanera chile peppers -about three peppers.
4 1/2 tbsp jalapeno peppers- about five peppers.
1 tsp salt.
2 tsbp plain bread crumbs
36 oz hamburger (85%).
2 tbsp Sutter Home's Sauvignon Blanc.
12 oz sharp cheddar cheese.
Aged at least eighteen months.
1/2 cup ketchup.
6 Portuguese round rolls.



Place pineapple slices on paper towels and set aside. Do not squeeze or pat dry the tops. Shred the cheese and set aside. Set aside the ketchup. Allow to come to room temperature. Slice the rolls horizontally. Pull a little bread from the top and bottom of each roll and discard. Keep the rolls warm but it is not necesasary to toast them. Put on the gloves! Use the thin poly kitchen type gloves for handling the peppers, mixing and forming the patties. Clean out the seeds and vaines from all the peppers. Mince the habanera peppers to a fine consistancy.Set aside. Chop the jalapeno peppers. You want to see nice size pieces. Set aside. Combine the hamberger,peppers,salt and bread crumbs. Mix well. Add the wine mix again. Form the meat into six patties. Set aside for thirty minutes for the flavor to infuse the meat. Mean time bring the grill to a medium/high heat. Brush the rack with vegetable oil. Spead ketchup on the top of the bottom half of the rolls. Not to much. Cook the patties to your preference. Medium five to seven minutes per side. When finished and still on the grill cover each burger with a pinapple slice. Fill each hole with a peice from the spare slice. Cover each slice with two ounces of the cheese. Close the lid for less than a minute. Just enough for the cheese to start to melt. Thats enough. Place each burger on a roll and cover with the top.