Pineapple Upside-Down Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


2 pounds ground chuck
3 cloves garlic, crushed
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons real bacon bits
olive oil, for brushing on the grill rack
6 pineapple rings
6 Kaiser rolls, split
6 dried cherries
6 slices fresh mozzarella



~ Preheat a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. ~ To make the patties, combine the chuck, garlic, oregano, salt, pepper and bacon bits in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form into patties. ~ When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. When you turn the patties, place the pineapple rings on the grill and allow to brown slightly, turning once. During the last few minutes of cooking, place the rolls, split side down, on the outer edges of the rack to toast slightly. ~ To assemble the burgers, place grilled pineapple slice on bottom of each roll. Place dried cherry in center of each pineapple ring. Place patty on top and top patty with slice of fresh mozzarella and roll top and serve.