Sweet and Spicy Hawaiian Burger



1 20 oz. can pineapple slices
1 750 ml. bottle Sutter Home Chardonnay

1 habanero pepper
1 cup mayonnaise

4 oz. Niman Ranch Dry Cured Apple Smoked Bacon
1 large white onion
1 tablespoon butter

6 potato rolls, halved
2 ½ lbs. ground sirloin, 80% lean
2 teaspoons salt
¼ teaspoon freshly ground black pepper
2 teaspoons Worcestershire Sauce
oil for brushing grill




Preheat the grill. Adjust one side to high, the other to low.

Drain juice from the can of pineapple slices. Pour in enough Sutter Home Chardonnay to cover the pineapple. Let marinate for at least one hour.

Remove seeds from habanero pepper. Finely dice pepper, mix with mayonnaise, cover, set aside and chill.

Chop the bacon and onion into a small dice. Place an 8-inch skillet on grill over medium heat and add the butter, onions and bacon. Sauté until the bacon is cooked and the onions have started to brown. Set aside.

Brush grill with oil. Grill 6 slices of pineapple over medium heat on both sides until they start to caramelize slightly. Set aside.

Gently mix the ground beef with the salt, pepper and Worcestershire Sauce. Form 6 patties of equal size. Grill over medium heat turning after 4 minutes. Grill on other side until medium rare or 135 degrees on an instant read thermometer inserted horizontally into burger.

Lightly grill buns, cut sides down a few minutes before patties are done. Place a patty on bottom half of each roll. Spread 1/6 of habanero mayonnaise on top of each patty. Place one grilled pineapple slice on top and then 1/6 bacon and onion mixture in center of each pineapple. Cover with top half of bun and serve.