Wine Varietal: Merlot
2 lbs ground chuck
6 slices thick cut bacon, chopped into small chunks
3 tbsp jerk seasoning
1 tsp black pepper
1 tsp garlic powder
1 tsp fresh grated ginger
1 medium green bell pepper, chopped
3 stalks escallions, thinly sliced
1 tbsp fresh thyme
1 tsp minced scotch bonnet pepper
4 cloves garlic, pressed
Spicy Black Bean and Rice Stuffing
3 slices thick cut uncooked bacon, chopped
½ cup onion, chopped
½ cup green bell pepper, chopped
1 can (15oz) black beans (reserve ¼ cup)
½ tsp thyme
2 cloves garlic, pressed
1 tbsp habanero hot sauce
1 tbsp fresh cilantro
1 ½ cup Mexican blend shredded cheese
1 cup Minute rice
12 slices thick cut bacon
18 sweet ripe plantain slices
2 cups spinach leaves
12 thinly sliced yellow bell pepper rings
12 thinly sliced red bell pepper rings
½ cup Italian salad dressing
Reggae Style Mayo Spread
1 cup Mayo
2 garlic cloves, pressed
2 tbsp Red Stripe Beer (or any other beer)
1 tsp lemon juice
1 tsp salt
2 tbsp jerk seasoning
¼ tsp fresh thyme
Vegetable oil for brushing on grill rack
6 high focaccia rolls or quality seeded hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties: Combine the ground chuck, bacon chunks, jerk seasoning, black pepper, garlic powder, ginger, escallions, bell pepper, thyme, scotch bonnet pepper and pressed garlic in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Take 1 patty and top with 2-ounces of the spicy black bean and rice stuffing. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way. Loosely cover with plastic wrap and set aside.
To prepare Minute Rice: In medium sauce pan, bring 1 cup water to a rolling boil. Add 1 cup Minute Rice, cover and let sit for 5 minutes, then fluff with fork. Cover and let cool. Add to bean mixture..
To prepare the Spicy Black Bean and Rice Stuffing: In a large bowl, mash black beans with fork or potato masher. Add remaining beans, chopped bacon, onion, bell pepper, beans, thyme, garlic, hot sauce, cilantro, cheese and cooked rice. Mix until combined. Cover with plastic wrap and refrigerate.
To prepare Bacon slices: Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
To prepare plantain slices: Heat a large, heave non-stick fire-proof skillet on the grill. Add oil to cover bottom of pan. Add plantain slices to hot oil and cook until golden brown on both sides. Transfer to paper towels.
To prepare Spinach salad and dressing: In a large bowl add place spinach. Place bell pepper rings on grill and cook for 1 minute per side. Set aside to cool. Add cooled pepper rings to spinach. Drizzle salad dressing in bowl. Toss spinach and bell peppers to coat with salad dressing. Separate into six equal stacks of spinach with two red and two yellow bell pepper rings per stack.
To prepare the Reggae Style Kicked Up Mayo: In a medium bowl, place all ingredients – mayo, garlic, beer, lemon juice, salt, jerk seasoning and thyme. Mix until combined. Set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble burgers: On each focaccia roll bottom, spread a generous amount of the mayo spread, layer spinach, two yellow bell pepper rings, beef patty, 3 plantain slices, 2 red bell pepper rings and 3 pieces bacon. Add bun top and serve.
Makes 6 burgers