Pineapple and Sun Dried Tomato Burger with Brie Cheese

Pairs well with:


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


9 slices of canned unsweetened pineapple – chopped
6 ounces of sun dried tomatoes in oil – chopped
3 tablespoons of oil from sun dried tomatoes
6 tablespoons of unsweetened pineapple juice
Burger Patties:
2 pounds freshly ground chuck
2 teaspoons of salt
Additional Filling:
10 ounces of softened double cream Brie cheese without the rind (approximately 20 ounces with the rind)
7 fresh basil leaves ribboned
6 quality Kaiser rolls (about 4 1/2 inched in diameter) split
6 tablespoons of softened salted butter
Vegetable oil for brushing pre-heatened grill rack
Prepare a medium-hot fire in a grill for direct-heat cooking



The Pineapple Sun Dried Tomato Filling: Chop pineapple and sun dried tomatoes into small pieces and place into 10-inch non-stick skillet. When grill is ready, place pan on a grill rack. Add pineapple juice and sun dried tomato oil. Cook approximately 10-12 minutes, ocassionally stirring, until liquid has evaporated and the mixture is carmelized. Remove pan from grill and set aside. Cool slightly. Burger Assembly: Place chopped meat into bowl and add 2 teaspoons of salt. Mix gently. Divide into 12 equal portions. Form into shape and size of Kaiser rolls. Separate the Brie cheese into 12 equal portions. Take each portion of Brie and flatten to be a little bit smaller than the size of the beef patty. Place one piece of portioned Brie cheese onto middle of patty. Top cheese with 1 to 1 1/2 tablespoons of pineapple and sun dried tomato mixture and 1/2 teaspoon of the ribboned basil leaves. To make ribbons of basil leaves, take basil leaf and halve it long ways and cut out the entire stem with a sharp knife. Next, take those 2 pieces and roll upward tightly. Slice thin. Unravel basil and you will have ribbons. Place remaining patties on top of each bottom half, press and seal to completely enclose filling, making 6 patties in total. Brush preheated grill rack with vegetable oil. Place patties on grill rack over medium heat and cook, uncovered, for approximately 4 minutes. Flip burgers and place 1 piece of portioned Brie cheese on top of burgers and cook for an additional 4 minutes. Place rolls; cut side down on outer edge of grill to toast. When you have good grill marks, spread the rolls with butter. Place burger in the middle of bottom roll, add top of roll and serve.