Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1/2 cup mayonnaise
1 tablespoon spicy brown mustard
2 pounds ground pork
1/3 cup panko
1/3 cup grated sweet onion
2 tablespoons minced garlic
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 ear of fresh Illinois corn, husked and silked
3 tablespoons Colavita extra-virgin olive oil, divided
1 green jalapeno chile or 1 long green hot chile
1 long red hot chile or 1 long yellow hot chile
1/4 cup rice vinegar
1 tablespoon sweet cooking rice wine (Mirin)
1 1/2 tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 cup jarred roasted red peppers, drained, finely diced
Vegetable oil for brushing on grill rack
6 (1/4-inch thick) slices Gruyere cheese
6 ciabatta or kaiser rolls, split
1 1/2 cups arugula leaves



Preheat a gas grill to medium-high. In a small bowl combine mayonnaise and mustard; cover, chill and set aside.

For patties, in a large bowl combine ground pork, panko, onion, garlic, 2 teaspons salt and pepper. Handling the meat as little as possible to avoid compacting it; mix well. Divide mixture into 6 equal portions and form the portions into patties to fit rolls. Cover with plastic wrap and chill.

For relish, brush corn with 1 tablespoon olive oil. Place on grill rack, close lid and let grill for 10 minutes. Turn corn occasionally during grilling to allow for even cooking. Transfer corn to a cutting board; let cool. On a mandolin, slice chiles into 1/8-inch rings to equal 1/2 cup. Wash rings with cold water to remove all seeds; drain well. Transfer to a medium bowl. Cut the corn kernels off the cob; discard cob. Should have about 2/3 cup. Add corn kernels to bowl with chile slices. In a small saucepan, add rice vinegar, rice wine, sugar, 2 tablespoons olive oil, sesame oil and 1/4 teaspoon salt; place on grill and bring to a simmer. Pour over chiles and corn; toss. Let marinate 20-30 minutes; drain well. Stir in roasted red peppers.

Brush grill rack with vegetable oil. Place patties on the rack, cover and grill for 5 to 6 minutes on each side or just until done. During the last 2 minutes of grilling, place a slice of cheese on each patty and close the lid so cheese melts. During last minute of cooking time, place rolls, cut sides down, on edges of grill to toast lightly.

Spread bottom sides of rolls with mustard mayo. Top each with a cheese-topped patty. Top with marinated chiles and roasted corn & pepper relish and arugula. Cover with the roll tops.