Bajan Burger with Caramelized Plantains and Toasted Coconut Butter

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 tablespoons shredded coconut
1/2 cup unsalted butter, room temperature, cut into pieces
3 tablespoons vegetable oil
2 tablespoons brown sugar
1 large black (ripe) plantain, peeled and cut into 1/4-inch thick slices on a diagonal
2 pounds ground chuck
8 green onions, finely chopped
1 teaspoon ground cloves
2 teaspoons fresh thyme leaves, finely chopped
2 teaspoons fresh marjoram leaves, finely chopped (or rosemary)
2 teaspoons Scotch Bonnet Hot Sauce
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 onion rolls, sliced lengthwise
6 red leaf lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the toasted coconut butter: Add the coconut to a large fireproof non-stick skillet and cook on the grill over high heat, stirring occasionally, until toasted, about 3-4 minutes. Place the toasted coconut in the bowl of a food processor and process for about two seconds. Add the butter to the food processor; process until well combined. Remove the mixture to a small bowl.

To make the caramelized plantains: Add the oil and brown sugar to a large fireproof non-stick skillet and cook on the grill over medium-high heat until the sugar is caramelized, about 3 minutes. Add the plantains and cook on each side for about 2 minutes. Transfer the plantains to a plate and set aside.

To make the patties: Combine the beef, green onions, cloves, thyme, marjoram, hot sauce, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Place a tablespoon of the Toasted Coconut Butter in the center of each disk, then bring up the meat to enclose the butter. Form into six patties to fit the onion rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Toasted Coconut Butter on the cut sides of the onion rolls. On each onion roll bottom, place a lettuce leaf, a patty, and 2-3 slices of caramelized plantains. Add the onion roll tops and serve.