The Firey Hawian

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1/4 cup Vegetable oil ( for brushing grill)
2lbs ground chuck
1/4 cup Chenin Blanc
1 Tablespoon soy sauce
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayene pepper
6 Tablespoons of sweet pepper jelly (I use homemade but this can be store bought)
6 slices of pineapple
6 leafy pieces of lettuce
12 slices precooked bacon
6 thick slices sharp cheddar cheese
2 tablespoons of soften butter or margarine
6 onion buns



Directions Preheat gas grill to med-high heat. To make patties: Combine ground chuck, Chenin Blanc,soy sauce,salt,pepper, and cayene pepper in a large bowl. Toss and crumble just enough to mix. Avoid handling meat too much , this may cause compacting. Divide mixture into six patties to fit buns. Brush grill with oil and place patties on grill. Cook for 3 to 4 minutes until bottoms of patties are brown. Turn and cook 4 to five minutes longer for medium burgers. Place cheese on burger during last minute of cooking. Place precooked bacon on grill to heat slightly for just a few seconds. Grill pineapple on each side just enough to leave grill marks.Lightly spread soften butter on cut side of buns, place on grill to lightly toast, remove and set aside. To assemble burgers: Lay buns out open faced, place burger on bottom half of bun, add 2 pieces of cooked bacon on top of that,next lay pineapple slice on top of burger, next place 1 piece of leafy lettuce on top of bacon. Spoon one tablesspoon of pepper jelly on top half of buns and serve.