First, prepare your Red Wine Teriyaki. Heat a saucepan over medium-heat, and combine your soy, mirin, Carnivor Shiraz, and maple syrup. Bring to a simmer and cook until reduced, and thickened enough to coat the back of a wooden spoon. Set aside.
Grab a large bowl and combine your chuck and sirloin. Using your Carnivor Burger Press, mold and shape your patties, seasoning well on both sides with sea salt and cracked black pepper. Place in the fridge to firm up for 20 minutes while you crack on with the rest of your ingredients.
Next, combine all of your special sauce ingredients in a bowl, mix well, and season to taste with sea salt. Cover and chill in the fridge. Note! This can be done in advance and kept in an airtight container in the fridge for a couple days. Perfect.
Grill your pineapple until golden and charred all over, about 5-6 minutes per side.
Heat a large, high-sided skillet over medium heat and pour in your oil. When the oil is shimmering, and working in batches as necessary, cook your burgers for 4 – 5 minutes per side until cooked through to medium rare doneness (cook longer if you prefer your burgers a little more well done). After you flip your burgers, add a slice of cheese to each for melted perfection. Awesome.
Build your burgers on toasted brioche buns with a generous portion of special sauce, a cheeseburger, slice of grilled pineapple, a drizzle or two of Red Wine Teriyaki, and all your favourite extras. Serve immediately with a glass of Carnivor Shiraz. Delicious!
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