Pineapple Chutney Burger

Pairs well with:

White Zinfandel

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

The sweet and sourness of the Chutney against the full flavors of the Black Angus Beef


2 pounds of freshly ground Black Angus Beef (85%)
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons whole cumin seed
4 jalapeno peppers seeded and deveined cut into slivers
2 tablespoons chopped cilantro

Chutney Spread
8 ounces softened cream cheese
4 ounces Major Grey’s Chutney
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1/4 teaspoon freash ground black pepper

6 sliced pineapple rings grilled
12 slices thick bacon
12 ounces chutney spread

6 sesame seeded rolls


Heat the gas grill to 450 drgrees

Prepare the chutney spread by mixing the 8 ounce softened cream cheese, 4 ounces Major Grey’s Chutney,1/4 teaspoon dry mustard, 1/4 teaspoon curry powder, and 1/4 teaspoon fresh ground pepper. Mix well with a hand mixer.

Cook the Bacon in a fireproof skillet and set aside.

Prepare the Burgers by spreading out the fresh ground Black Angus Beef, sprinkle the 1 tablespoon and 1 teaspoon of chili powder, 2 teaspoons of whole cumin seed, 4 jalapeno peppers seeded and slivered and the 2 tablespoons of cilantro. fold together handling as little a possible.

Increase the gas grill to 500 degrees.

Spray the grates with a high temperature spray oil.

Place the burgers on the grates for 4 minutes, at the same time grill the pineapple ring slices. Flip the burgers and cook for another 4 minutes.

Toast the buns for 1 to 2 minutes.

To assemble the burgers place the burger on the bottom half of the bun add 2 ounces of the chutney spread, add the pineapple ring. than 2 slices of bacon now add the top of the bun.