RECIPES: Recipe Details
Pineapple Upside-Down Jerk Burgers
This spicy-sweet burger is a great match for Sutter Home White Zinfandel.
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
4 green onions, chopped
2 small scotch bonnet (habanero) chiles, seeded and chopped
6 garlic cloves
2 teaspoons grated fresh ginger
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon ground cloves
Pinch of ground cinnamon
2 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons Sutter Home Zinfandel
1/4 cup soy sauce
2 tablespoons water
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 pounds ground sirloin
1/2 cup of prepared and strained Jerk Marinade (above)
2 teaspoons salt
2 ripe mangoes, finely chopped
1 large or 2 small ripe avocados, finely chopped
3 tablespoons finely chopped fresh cilantro
1 jalapeno chile, finely chopped
2 tablespoons fresh lime juice
6 tablespoons mayonnaise
1 tablespoon fresh lime juice
Olive oil, for brushing the grill rack
6 cored fresh pineapple rings, sliced 1/2 inch thick
6 jalapeno hamburger buns, split
To make the jerk marinade, combine the ingredients in a food processor. Process until ingredients are finely minced and mixed through. Pour the mixture into a sieve and strain the juice into a bowl. Be sure and get all of juice by pressing the mixture with the back of a spoon until the mixture is dry. Discard solids.
To make the patties, combine the beef with 1/2 cup of the strained marinade in a large bowl. Mix thoroughly. Form into 6 equal patties, handling lightly to avoid compacting. Salt both sides of the patties lightly; set aside. Reserve the remaining marinade for grilling.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the mango-avocado salsa, combine the ingredients in a bowl. Set aside.
To make the lime mayo, mix the ingredients in a small bowl. Set aside.
When the grill is ready, brush the grill rack with olive oil.
Place the pineapple rings on the rack. Baste with some of the reserved marinade and cook 2 to 3 minutes on one side. Flip the rings, baste again, and grill another 2 to 3 minutes or until heated through. Remove from the grill and set aside.
Place the patties on the rack and baste with some of the reserved marinade. Cover and cook, turning once, 4 to 5 minutes per side for medium-rare. Baste again with marinade after turning.
In the last few minutes of cooking the patties, place the buns, cut side down, on the grill rack and grill until lightly toasted.
To assemble the burgers, remove buns from the grill and place on plates. Lightly spread each bun half (tops and bottoms) with the lime mayo. Top each bun bottom with a pineapple ring, followed by a burger patty. Top each patty with 2 tablespoons of the salsa. Add the bun tops and serve.
Celebrating the fresh fruits of the season, this spicy-sweet combination is the perfect summer burger recipe.
The highly seasoned, moist patties have just the right amount of spicy heat, and the sweetness of the pineapple on one side of the meat and mango on the other side complement it well.
The buttery mango-avocado salsa adds a nice creamy texture, and the lightly-toasted jalapeno bun is perfect for this tropical version of an American tradition.