Lime Jerked Double Pork Burger with a Peach Onion Relish

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.


2 1/2 pounds ground pork
1/4 cup thinly sliced green onion
1/4 cup Sutter Home Chenin Blanc
1 tablespoon freshly squeezed lime juice
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon fresh thyme leaves, roughly chopped
2 tablespoons finely minced Serrano pepper
2 teaspoons fresh lime zest
2 teaspoons kosher salt
2 teaspoons finely minced fresh garlic
1 1/2 teaspoons finely grated fresh ginger
2 tablespoons brown sugar
1 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 tablespoons mayonnaise
2 tablespoons Grey Poupon Harvest Coarse Ground Mustard
1 cup thinly sliced fresh peach, each slice cut into thirds
1/2 cup thinly sliced red onion
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
12 slices thick cut bacon
2 to 3 tablespoons vegetable oil for grill rack
6 ounces Monterey jack cheese
6 cornmeal crusted kaiser buns
6 leaves washed and dried romaine lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, in a large bowl mix the ground pork, green onion, Sutter Home Chenin Blanc, lime juice, Colavita Extra Virgin Olive Oil, thyme leaves, Serrano pepper, lime zest, kosher salt, fresh garlic and ginger. Handle as little as possible, divide into 6 equal portions and shape into round patties about 1 inch thick.

In a small bowl, mix the brown sugar, allspice, cinnamon, black pepper and cayenne pepper. Sprinkle the brown sugar mixture evenly over both sides of the prepared patties, press the rub in slightly to adhere. Cover with plastic wrap and set aside.

In another small bowl stir together the mayonnaise and the Grey Poupon Harvest Coarse Ground mustard, set aside.

In a medium bowl toss together the peach slices, red onion, honey, lime juice, salt and pepper, set aside.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain.

Brush the grill rack with vegetable oil. Place the patties on the grill, cook approximately 4-5 minutes per side, turning once. Place the cheese slices on the patties during the last 2 minutes of grilling, close the cover. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 1 minute of grilling.

To assemble the burger, spread equal amounts of the mayonnaise mustard mixture on the bottom of each bun, top with a slice of romaine lettuce, place the cheese topped pattie on top of the lettuce and top each patty with 2 slices of bacon and then equal amounts of the peach onion relish, add the bun tops and serve.