The HamburGirl From Ipanema

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Tangy Roasted Pineapple and Onions
1/2 fresh pineapple, exterior and core removed, cut into ¼-inch thick slices
1 medium onion, sliced into thin rings
1 cup fresh lime juice (approximately 4 limes)
½ cup canola oil
2 teaspoons kosher salt
16 drops Hot Sauce
Black Bean and Cilantro Spread
1 15-oz. can high-quality black beans, drained, reserving approximately 2 tablespoons of liquid
1 clove fresh garlic, crushed
6 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil
½ teaspoon kosher salt
2 pounds ground chuck
½ onion, finely chopped
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil for grill rack
6 Kaiser rolls, split
Jarlsberg cheese, thinly sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the pineapple and onion, place them in layers in a 9 x 13-inch baking dish, starting with the pineapple. In a bowl, whisk together the fresh lime juice, canola oil, kosher salt and hot sauce. Pour over the pineapple and onions and set aside. To make the black bean and cilantro spread, put all but four tablespoons of the drained black beans in a bowl. Pour in the reserved liquid. Using the back of a fork, crush the beans until they form a paste. Add the garlic, cilantro, lime juice, olive oil and salt. Mix well. Add in the uncrushed black beans, gently stirring until just mixed. To make the patties, combine the chuck, onion, salt and cumin 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 oil. Place the pineapple and onion slices on the rack, cover and grill, turning once. Cook until the pineapple just starts to show grill marks, approximately 2 minutes for each side. Remove the pineapple and onions and cover to keep warm. Place the patties on the rack, cover and cook until done to preference, turning once, about 5 to 7 minutes on each side for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. Shortly before the patties are finished cooking, cover the top of each generously with cheese and close the grill cover, allowing the cheese to melt. To assemble the burgers, generously slather the bottom of each roll with the bean and cilantro spread. Place a patty on each and top with onion and pineapple slices. Cover with the roll tops and serve. Makes 6 burgers.