Fraser’s Favorites: Pinapple BBQ bacon habanero burgers

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DENVER — Chief Meteorologist Dave Fraser featured chimichurri butterflied whole chicken, baked ricotta and Argentine burnt carrots on this week’s Fraser’s Favorites.

Cooking expert Natalie Thompson from Johnson & Wales University joined Dave to prepare the food. Fresh ingredients and wine and beer pairing came from King Soopers.

The recipes appear below.

Pineapple BBQ Bacon Habanero Burgers


  • 1 lb. Ground Beef
  • Salt and Pepper
  • ¼ cup of your favorite BBQ sauce
  • 4 slices Habanero Cheese
  • 4 slices of canned pineapple
  • 4 burger buns
  • 4 slices of back, cooked crisp
  • Shredded lettuce


  1. Heat grill to medium heat.
  2. Shape ground beef into 4 ½ inch thick patties. Season with salt and pepper, and place on grill for about 5-6 min per side. While cooking baste with your BBQ sauce. Top with Cheese and allow it to melt.
  3. Place the pineapple eon the grill and grill on both sides, 1-2 minutes per side.
  4. To assemble, place the burgers onto the buns, and top with pineapple, bacon and lettuce. Serve with some additional BBQ sauce if desired.

Melon and Crispy Prosciutto Salad


  • 1 (4-oz.) package prosciutto
  • 6 tablespoons chopped fresh mint
  • 4 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 10 cup loosely packed baby greens (such as arugula)
  • 1/2 honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups)
  • 1 (4-oz.) package feta cheese, crumbled
  • 1/2 cup pistachios, coarsely chopped


  1. Arrange half of prosciutto on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave at HIGH 2 minutes or until crisp. Repeat procedure with remaining prosciutto. Break prosciutto into large pieces.
  2. Whisk together mint and next 5 ingredients.
  3. Toss greens and chopped melon with vinaigrette, and top with cooked prosciutto, crumbled feta cheese, and chopped pistachios.

Honey-Lime Strawberries with Whipped Cream

  • 2 lbs. strawberries, hulled and thinly sliced
  • ¼ cup plus 3 tbsp. honey
  • 2 tbsp. fresh lime juice
  • ½ tsp. lime zest
  • ¼ tsp. ground cardamom
  • 1 cup heavy cream
  • 2 pints lemon sorbet


  1. Place the strawberries in a large heatproof bowl. In a small saucepan, combine ¼ cup plus 2 tablespoons of honey with the lime juice and bring to a boil. Stir in the lime zest and cardamom.
  2. Pour the syrup over the sliced strawberries and stir to coat.
  3. Let stand stirring once or twice until barriers are juicy and slightly softened.
  4. In another bowl whip the cream and remaining honey until stiff peaks form.
  5. Scoop the lemon sorbet into bowls and top with the strawberries ad their juices.
  6. Add a dollop of whipped cream. Serve immediately.

Wine/Beer pairings from King Soopers:

  • Portlandia Pinot Noir - Mild amounts of bright cherry & red raspberry dominate the palate. Slight earthy flavors round out this perfect summer red wine.
  • Ninkasi Oatis Oatmeal Stout - A complex stout with rich, roasted malts, yet the addition of oatmeal lends a creamy drinkability.