RECIPES

Pineapple Upside-Down Jerk Burgers

1 Star2 Stars3 Stars4 Stars5 Stars (1)Loading... Read Comments
 Pineapple Upside-Down Jerk Burgers

Austin, Texas, resident Gina Wilson made this Caribbean-inspired burger at the 2005 Sutter Home Winery’s Build a Better Burger Cook-Off. “Celebrating the fresh fruits of the season,” Gina explains, “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 complements it well. The buttery mango–avocado salsa adds a nice creamy texture, and the lightly toasted jalapeño bun is perfect for this tropical version of an American tradition.” Look for jalapeño buns in the bakery section of many large supermarkets.

Ingredients

Serves: 6
    mayonnaise
Tbsp.  mayonnaise
Tbsp.  freshly squeezed lime juice
    Salsa
  ripe mangoes, finely chopped
  large or 2 small ripe, Fresh California Avocados, finely chopped
Tbsp.  finely chopped fresh cilantro
Tbsp.  finely chopped jalapeño chile
Tbsp.  freshly squeezed lime juice
    Jerk Marinade
cup  chopped fresh cilantro
cup  chopped fresh flat-leaf parsley
1/2  cup  chopped green onions, including green tops
Tbsp.  seeded and chopped Scotch bonnet or habanero chile
Tbsp.  coarsely chopped garlic
tsp.  grated fresh ginger
Tbsp.  ground allspice
Tbsp.  dried thyme
tsp.  ground cloves
    Pinch of ground cinnamon
tsp.  olive oil
1/4  cup  red wine vinegar
Tbsp.  Sutter Home Zinfandel
1/4  cup  soy sauce
Tbsp.  water
Tbsp.  light or dark brown sugar
Tbsp.  freshly squeezed lime juice
    Patties
lb.  ground sirloin
tsp.  kosher or coarse sea salt
1/2  cup  prepared Jerk Marinade (recipe above)
  cored fresh pineapple rings, 1/2 inch thick
  jalapeño buns, split

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
  2. To make the mayonnaise, combine the ingredients in a small bowl and mix well.
  3. Cover and refrigerate until assembling the burgers.
  4. To make the salsa, combine all the ingredients in a bowl and mix well.
  5. To make the marinade, combine all the ingredients in a food processor and blend until finely minced and mixed through.
  6. To make the patties, combine the beef, salt, and 1/2 cup of marinade in a large bowl.
  7. The rest of the marinade will be used for grilling. Handling the meat as little as possible to avoid compacting it, mix well.
  8. Form the mixture into 6 equal patties to fit the buns.

View a video of Chef Jeff Starr from Sutter Home Winery preparing the Pineapple Upside-Down Jerk Burgers recipe on our YouTube page!

Gina Wilson

Gina Wilson, 2005 Sutter Home Winery’s Build a Better Burger Cook-Off

Read All Posts

Comments

Other categories