Ruskin Burger with Pineapple Salsa and grilled sweet onion and peppers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 c orange juice
1/4 c orange blossom honey
1/4 c Colavita olive oil
1 T Goya Adobo seasoning with cumin

1/2 sliced, seeded green bell pepper
1/2 sliced, seeded red bell pepper
1 Florida or Vadalia sweet onion cut in 1/2 and sliced

1 16 oz jar mild salsa verde
1 small jar pineapple preserves or jam

2.5 lbs 80/20 ground chuck
2 tsp Adobo with cumin
2 T Zinfandel

6 slices Muenster cheese

6 slices ripe Beefsteak tomato
12 slices ripe Hass avocado

6 plain bakery hamburger bus
Colavita olive oil
Adobo seasoning with cumin

Hellman’s mayonaise


Heat grill to medium high.
Combine all ingredients and set aside at room temperature. Marinate peppers and onins in 1/4 citrus marinade and set aside at room temperature.
Mix ground chuck gently with seasonings and form into 6 patties, refrigerate until ready to use.

Mix 8 oz salsa verde with 1/2 cup pineapple jam. Refrigerate until ready to use.
In foil, grill peppers, onions for 10 to 15 minutes until soft, set aside.
Brush grill with olive oil, grill patties 4-5 minutes on each side, basting with marinade. Top with cheese, let melt.
Brush cut side of oil and sprinkle with Adobo seasoning, grill until toasted, remove and build your burger.
Spread cut side of bun with mayo, add burger patty, add tomato and avocado slices, grilled peppers and onions, top with 2 T pineapple salsa verde, top with bun.