Peppery Pineapple Burger with Roasted Red Pepper, Pineapple and Scallions Salsa

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Oil for grill For Salsa:
2 large red bell peppers
1 cup crushed pineapple in its juice, drained
¼ scallions, white parts only
1 clove garlic, minced
For burgers:
1 tsp. crushed red pepper
2 tsp. paprika
2 tsp. garlic powder
½ tsp. freshly ground black pepper
1 ½ tsp. Salt
1 lb. ground chuck
1 cup crushed pineapple in its juice, drained
6 Large Sesame Seed Burger Buns, split
6 oz. soft spreadable Goat cheese
1 cup watercress leaves



Oil grill and bring to high heat. Cut bell peppers in quarters and place skin side down on grill. Roast until skin is charred (5-8 minutes). Remove pepper sections from grill and place in a paper bag, to steam for 15-20 minutes. Remove roasted peppers from bag and peel charred skins off. Cut peppers into a fine dice. Mix diced bell peppers with 1 cup of the drained pineapple, scallions, and garlic. Let stand for at least 1 hour. Mix crushed red pepper, paprika, garlic powder, ground black pepper, and salt thoroughly. Mix spice mixture by hand with ground chuck. Mix in drained pineapple. Divide the mixture into 6 portions. Form each portion into patty without over-handling or pressing meat too hard. Put patties aside while grill is heating. Oil grill rack, and bring to a medium high heat. Grill patties for 4 minutes on each side. Remove from grill and set aside. Place buns halves cut side down on grill for about 1 minute or until lightly golden. Remove from grill. Spread goat cheese on each half of the rolls. Place watercress leaves bottom half. Place burger on watercress leaves, and top with Roasted Red Pepper & Pineapple salsa. Top with remaining roll half.