Permanent Vacation Burger

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.


1 jalapeno
Zest of 1 lime
2 tablespoon fresh lime juice (about 1 lime)
½ cup light mayo
¼ cup Basil
Vegetable oil to brush on grill
48 oz ground chuck (makes 6 patties)
2 Eggs
½ stick melted butter
1 teaspoon Kosher Salt
1 teaspoon fresh cracked black pepper
1 tablespoon fennel seeds
¼ cup unseasoned bread crumbs
½ cup minced onions
6 slices provolone cheese
6 Pretzel Buns
1/8 inch slices of cantaloupe
60 leaves of Arugula



Topping: Set grill to medium high heat. Cut jalapeno in half lengthwise and remove seeds. Place jalapeno on grill for 5 minutes or until lightly charred. Zest and juice a lime into the blender. Combine jalapeno, lime zest, lime juice, and mayo in a blender for 30 seconds until smooth and transfer to small bowl with a spatula. Chiffonade the basil and stir into the mixture.

Burger: Brush grill with oil and set to high heat. Combine ground chuck in a large bowl with cracked eggs, melted butter, salt, pepper, fennel seeds, and bread crumbs. Finely chop onions and add to mixture. Do not over mix. Separate into 6 patties.

Finishing: Cook patties on grill over high heat for 5 minutes. Flip and continue cooking for 4 minutes for medium doneness. Place provolone on top of patty for the last minute on the grill. Remove and let rest on a plate for 5 minutes. Cut rind of cantaloupe and slice the ends of a cantaloupe so the slice fits the size of the bun. Place cantaloupe directly on grill for 2 minutes until char lines form. Flip and repeat with other side. Place buns faced down on edges of grill for 1 minute until just crunchy. Put patty on bun and add cantaloupe slice on top. Add 10 leaves of arugula to each patty. Slather sauce on the top bun. Top patty with bun and hold in place with wooden skewer. Enjoy.