Pairs well with:


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

Growing up in St. Louis, my Dad would buy pretzels from a vendor on the street corner and bring them home.My Dad would dunk his pretzels in Mustard and cheese. This burger is dedicated to my father who ate mustard with his pretzels. I hope to pass on the same traditions to my children but today we buy our pretzels at our local grocery store.



Creamy Wasabi Mustard:

1 cup yellow Mustard
1/4 cup Heavy cream
2 Tablespoons Sour cream
2 Tablespoon Sutter Home Sauvignon Blanc
1 Tablespoon Worcestershire sauce
2 Tablespoons grated sushi wasabi (prepared genuine wasabi in a tube), such as Southern Tsunami
1 teaspoon honey
1/4 teaspoon Kosher salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper

1 Fresh pineapple, removed the skin, sliced 1/2 inch thickness, core removed, 6 slices
1 teaspoon fresh ground pepper
1/2 cup Honey for glazing the pineapple


1/4 cup Creamy Wasabi Mustard (from above)
2 Tablespoons Sutter Home Zinfandel
1 Tablespoon brown sugar

2 pounds ground pork
1 cup pretzels, placed in a plastic bag and smashed (pea size), such as Rold Gold Classic Style Tiny Twist Pretzels
3 cloves garlic, chopped finely
1 1/2 teaspoons Kosher salt
1 teaspoon fresh ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

6 slices of Gruyere Cheese, each 1/4 inch thick. (if you can’t find Gruyere cheese use Swiss cheese)

6 King Hawaiian buns, split

6 pieces Green Leaf lettuce

6 Pretzels, such as Rold Gold Classic Style Pretzel Thins



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Creamy Wasabi Mustard, in a medium bowl, whisk together the mustard, heavy cream, sour cream, Sauvignon Blanc, Worcestershire, wasabi, honey, salt, ground pepper and cayenne pepper until smooth. Set aside in a refrigerator.

To prepare the Grilled Honey Pineapple, brush the grill with olive oil and place the pineapple rings on the grill and season with fresh ground pepper. Grill for 3 to 5 minutes and turn and season with fresh ground pepper. Brush heavily with honey and continue grilling for 3 to 5 minutes. Remove from grill and set aside.

To prepare the patties, In a large bowl, whisk together the Creamy Wasabi Mustard, Zinfandel, and brown sugar. Next, gently combine the pork, crushed pretzels, garlic, kosher salt, and fresh ground pepper into the same bowl with the mustard-wine mixture. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5

minutes. Turn the patties and brush with the Creamy Wasabi Mustard, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of Grilled Honey Pineapple and a slice of Gruyere cheeses on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the bottom toasted side of the buns with some of the Creamy Wasabi Mustard Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty place 1 whole pretzel and a small dollop of the Creamy Wasabi Mustard. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.