Spicy Burger with Pineapple-Rum Glaze

Pairs well with:


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


Pineapple-Rum Glaze
2 cups pineapple juice
3/4 cups dark rum
1/3 cup unsalted butter
1 teaspoon hot pepper sauce
2 tablespoons apple cider vinegar
2 pounds Ground Sirloin
1 egg
1 teaspoon Worcestershire Sauce
1 teaspoon kosher salt
2 tablespoons dark rum
Vegetable Oil for brushing the grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices



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-Rum Glaze, combine pineapple juice, rum, butter, hot pepper sauce, and apple cider vinegar in a fire-proof saucepan, cover with a lid, and place on the grill rack. Cook the mixture until slightly thick, stirring occasionally. Remove the pan from the grill and set aside. To make the patties, combine the beef, egg, Worcestershire sauce, kosher salt, and dark rum in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, baste top of patties with glaze, cover, and cook, turning once and glaze top of patties, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, and then place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. To assemble the burgers, on each roll bottom, place a patty, a tomato slice, and a lettuce leaf. Add the roll tops and serve.