Pineapple Dream Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Pineapple Spread:
1-20 oz. can sliced pineapple-drained
½ cup mayo
½ teaspoon Worcestershire sauce
2 pounds ground beef
½ cup Sutter Home Merlot
¼ cup Worcestershire sauce
4 large cloves of garlic-minced
½ medium red onion-minced
1 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon celery salt
6 oz. Fine shredded parmesan cheese
Vegetable oil, for brushing the grill rack
8 Potato buns split
8 rings of drained pineapple
1 red onion sliced
8 pieces of Romaine lettuce
8 slices of Parmesan cheese



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Pineapple spread, combine the drained pineapple, mayo and Worcestershire sauce in a food processor and process until well blended. Remove the mixture to a small bowl and refrigerate until serving. To make the patties, combine the beef, Sutter Home Merlot and Worcestershire sauce, set aside. Combine garlic and onion in the food processor and process till mixture is minced. Add the garlic/onion mixture to the ground meat. Add the kosher salt, black pepper, cinnamon, nutmeg and celery salt into the meat mixture. Combine the spices into the meat mixture. Handling the meat as little as possible to avoid compacting it, mix well. Shred the 6 oz. of Parmesan cheese into the meat mixture and mix well. Divide the mixture into 8 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 6 to 8 minutes. Turn the patties and continue grilling until done to preference, about 6-10 minutes longer for medium. Make sure that the internal heat of the burger reaches 165 degrees. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. Once the burger has reached an internal temp of 165, place a slice of the Swiss cheese to each burger to melt. To assemble the burgers, place a generous amount (1 tablespoon) of the pineapple spread on the cut sides of the bun tops and bottoms. On each bun bottom, place 1 leaf of Romaine lettuce, 1 slice of red onion, a patty, slice of Parmesan cheese and a slice of pineapple. Add the bun tops and serve. Makes 8 burgers