RECIPES: Recipe Details
Island–Style Key West Burgers with Caribbean Mayonnaise
The 2004 Finalist burger recipe pairs perfectly with Sutter Home Cabernet Sauvignon.
2 1/2 pounds ground chuck
1 tablespoon minced fresh ginger
2 teaspoons sea salt or kosher salt
1 teaspoon freshly ground black Tellicherry peppercorns
1/3 cup minced green onions
3 large garlic cloves, pressed
1 teaspoon Tabasco Chipotle Pepper Sauce
2 tablespoons Sutter Home Cabernet Sauvignon
6 slices Monterey Jack cheese
6 ciabatta rolls or Kaiser rolls
1 stick unsalted butter, softened
1 cup Hellman’s (Best Foods) mayonnaise
1/2 cup Sharwood’s mango ginger chutney (chop any large pieces)
2 teaspoons Tabasco Chipotle Pepper Sauce
1/4 teaspoon ground cumin
1/4 cup fresh Italian parsley leaves, finely chopped
6 applewood-smoked bacon strips
6 red leaf lettuce leaves
2 California Hass avocados, peeled, seeded, and thinly sliced (dip slices in juice from 2 key
limes if not used immediately)
6 thin red onion slices
Prepare charcoal grill for medium-hot heat.
For burger patties, in a medium bowl, add ground chuck and break up loosely with a fork. Sprinkle ginger, salt, pepper, onion, garlic, pepper sauce, and Cabernet Sauvignon evenly over meat. Mix together lightly and form into six 3/4-inch-thick patties.
Brush vegetable oil over grill rack or spray with nonstick spray. Grill patties with top closed for 4 minutes; turn, add cheese slice to each patty, and grill 3 to 4 more minutes or until an instant-read thermometer registers 160 degrees. Remove from heat and keep warm.
For buns, during last 2 minutes of grilling patties, brush cut sides of buns with butter and grill until lightly browned. Remove buns and keep warm.
For Caribbean Mayonnaise, in a small mixing bowl, whisk together mayonnaise, chutney, pepper sauce, cumin, and parsley. Set aside.
In a medium heat-resistant skillet, cook bacon on grill until cooked throughout. Remove bacon, cut slices in half; keep warm.
To serve, place patty on bun bottom and top with lettuce leaf, 2 pieces of bacon, divided avocado slices, and divided red onion. Spread mayonnaise on bun top and place on red onion. Repeat for other burgers.
This is a great American burger because it respects the simplicity of the original burger, yet reflects the culinary world we live in today. The fusion of traditional smoky hamburgers with Asian and fashionable Caribbean flavors, plus fruit grown in the Keys, combine to create a fabulous 2004 taste sensation. Today, with our interest in gourmet burgers, this is perfect for family or entertaining friends.
What do lovers of Island-Style Key West Burgers with Caribbean Mayonnaise have in common? A discriminating palate and appreciation of flavor combinations, which complement a glass, or two of Sutter Home Cabernet Sauvignon.