PINEAPPLE HAMBOURGUIGNON - Sutter Home Family Vineyards

Ingredients

• 6 ounces bacon (30% less sodium), (about 10 slices, 7″ long), diced small.
• 8 ounces white button mushrooms, washed, any bad spots removed, and shredded fine in food processor.
• 1 cup Sutter Home Cabernet Sauvignon dry red wine.
• 1/2-cup tomato ketchup.
• 3/4-cup frozen white pearl onions, shredded fine in food processor.
• 1 bay leaf.
• 2 Tablespoons fresh thyme.
• 2 Tablespoons fresh parsley.
• 1 teaspoon salt.
• 1 teaspoon freshly ground black pepper.
• 1-1/2 pounds ground beef (90% lean).
• 1/2 cup sauce (from above).
• 6 canned pineapple slices (packed in 100% pineapple juice, with no sugar added).
• Vegetable oil, for brushing the grill rack and iron skillet.
• 1/2-cup raw carrot, shredded fine in food processor.
• 1/2-cup raw celery, shredded fine in food processor.
• 1/2 cup raw red onion, shredded fine in food processor.
• 6 (3-1/2 inch) enriched hamburger buns, split, and toasted lightly on both sides on grill just before assembling the burgers.