Indonesian Beef Burgers with Sweet-Hot Pineapple Sambal

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 cups peeled, cored fresh pineapple; cut into 1/2-inch chunks (about half a pineapple)
3 shallots, finely chopped
1 tablespoon finely chopped red Thai chile peppers
2 teaspoons fresh lime juice
1 teaspoon raw sugar
1/4 teaspoon kosher salt
Bali Balm:
1/2 cup mayonnaise
2 teaspoons peeled grated fresh ginger
1 tablespoon chopped fresh Thai basil or Italian basil
1/2 teaspoon Thai red curry paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup hoisin sauce
2 teaspoons Thai red curry paste
1 teaspoon garam masala
2 pounds freshly ground beef chuck
2 tablespoons chopped fresh Thai basil or Italian basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing grill rack
6 sesame seed hamburger buns, split
6 baby bok choy leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the sambal, combine all ingredients in a 10-inch flameproof skillet and place on grill rack. Cook, stirring occasionally, until juices become syrupy, about 5 minutes. Transfer to a medium bowl and set aside. To make the Bali balm, stir together all ingredients in a small bowl until smooth; cover and refrigerate until serving time. To make the patties, whisk together hoisin sauce, curry paste and garam masala in a large bowl until smooth. Crumble beef into bowl; sprinkle with basil, salt and pepper. Mix gently by hand to avoid compacting the meat, until seasonings are evenly incorporated. Divide mixture into 6 equal portions, and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the grill rack; cover and cook 3-4 minutes per side for medium-rare, or until cooked to preference. During the last few minutes of cooking, place buns cut side down on the edge of grill rack to toast lightly. To assemble the burgers, lightly spread cut sides of buns with Bali balm. Place a bok choy leaf on each bun bottom, followed by a patty, an equal portion of the sambal, and bun tops. Makes 6 burgers.