Wine Varietal: Zinfandel
The Caribbean Jerk Burger allows you to enjoy a trip to the Caribbean right @ home. It is a great theme BBQ to learn about other cultures and to share with family and friends.
2 pounds ground chuck
2 tablespoon orange juice
2 tablespoon soy sauce, light sodium
1 tablespoon apple cider
1/2 cup red onion, diced
2 garlic cloves, finely diced
1 cup cooked rice, broken up well not stickt or clumpy
2 tablespoon fresh ginger, grated on a micro plane or zester
2 teaspoon allspice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh green onions
2 teaspoon fresh thyme leaves
1 Scotch Bonnet pepper, seedless and finely diced wearing plastic gloves
2 teaspoon kosher salt
1 teaspoon freshly ground pepper
Jerk Burger Dry Rub
1 teaspoon onion powder
3 teaspoons brown sugar
2 teaspoons ground dried thyme
2 teaspoon ground dried chives
1/2 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Avocado & Bean Salad
2 teaspoon of red wine vinegar
2 teaspoons of extra virgin olive oil
1 small red bell pepper, small diced
1 small red onion, thinly sliced
2 large ripe avocados, wait to chop till directed below
1 cup of canned black beans, rinsed and drained
1/2 cup fresh cilantro leaves, chopped
kosher salt and freshly ground pepper to taste
3 tablespoon of Pickapeppa Sauce, located in International section
1 cup mayonnaise
Grilled Pineapple slices
6 large fresh pineapple slices, peeled, cored, and cut into 1 inch rings
3 tablespoon of melted butter, for brushing the pineapple
1/4 teaspoon honey, for brushing the pineapple
2 to 3 tablespoon vegetable oil, for brushing the grill rack
6 slices of Swiss Cheese
6 (4 1/2 inch) plain Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the avocado and bean salad, first mix the vinegar and oil. Add the peppers and onions; marinate for 1 hour or longer and set aside.
To make the mayonnaise, combine the Pickapeppa sauce and mayonnaise in a small bowl. Cover with plastic wrap and set aside.
To prepare the grilled pineapple, add the butter to a small nonstick fire-proof sauce pan and place on the grill rack, stirring occasionally, until completely melted. Remove the pan from the grill and add the honey. Stir till well combined, cover with saucepan lid and set aside. Place the pineapple slices on a plate and rest at room temperature. Cover with plastic wrap and set aside.
To make the patties, combine the meat, orange juice, soy, apple cider, onion, garlic, rice, ginger, allspice, cilantro, green onions, thyme, scotch bonnet, salt and pepper in large bowl, handling the meat as little as possible. Shape into 6 patties to fit the rolls. Loosely cover with plastic wrap and set aside.
To make the jerk rub, combine all the dry ingredients in a bowl then place on a large plate and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties through the jerk dry rub, coating each burger on both sides. Once all coated, place the patties on the grill rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
While the burgers are cooking, brush the pineapple generously with the butter / honey sauce; placing them on the rack of a medium heat grill, turning, until they just begin to slightly brown, 2 to 3 minutes. Remove from heat and tent with foil on a plate.
To make the avocado & bean salad. peel and chop the avocados into little cubes. Add the avocado, black beans and cilantro to the marinating red onion and red bell pepper mix; toss and salt and pepper to taste.
To assemble the burgers, spread a generous amount of the Pickapeppa mayo mixture over the cut sides of the rolls. On each roll bottom, place a patty, a grilled pineapple slice, followed by equal portions of the avocado & bean salad. Add the roll tops and serve.
Makes 6 burgers
Michele Di Leo, Manhattan, New York