Beef and Black Bean Burger with a Mojo Glaze, Roasted Red Pepper Jam, Chipotle Jicama Slaw and Papaya Mango Relish

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Roasted Red Pepper Jam
2 large red peppers
3 garlic cloves
½ cup Parmesan cheese
½ teaspoon black pepper
3 tablespoons pine nuts
½ teaspoon salt
6 tablespoons olive oil

Beef and Black Bean Patties
2 pounds ground chuck
1 cup drained and roughly chopped black beans
½ cup grated onion
2 garlic cloves minced or pressed
1 ½ teaspoons salt
1-teaspoon oregano
2 teaspoons chili powder

Mojo Glaze
1/3-cup fresh orange juice
2-½ tablespoons fresh lemon juice
2 garlic cloves minced or pressed
2-teaspoon soy sauce
1-teaspoon black pepper
1 bay leaf broken into pieces

Chipotle Jicama Slaw
½ cup limejuice
2 tablespoons honey
2 tablespoons Tabasco chipotle pepper sauce
½ cup vegetable oil
½ teaspoon salt
½ teaspoon pepper
1 large Jicama, peeled and finely shredded
½ Napa cabbage finely shredded
2 carrots shredded
¼ cup chopped cilantro

Papaya Mango Relish
½ firm ripe papaya
1 medium firm ripe mango
½ medium red onion chopped fine
3 tablespoons fresh limejuice
½ small jalapeno chili seeded and minced
1 tablespoon chopped fresh coriander
½ teaspoon salt

Vegetable oil for the grill
6 pieces of Cuban style bread cut into 6-7 inch pieces and sliced horizontally


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

To make the red pepper pesto, grill the peppers until skins are charred. Transfer to a zip lock bag to cool. When they are cooled, remove seeds and peel. Cut into strips. In a food processor add red pepper, garlic, Parmesan, pepper, pine nuts, and salt. Slowly add olive oil in the food tube while the motor is running to emulsify. Process until blended. Put in a small bowl and set aside until assembly

To make the patties, combine the chuck, black beans, onion, garlic salt oregano and chili powder in a large bowl, handling as little as possible, shape into 6 patties to fit the bread size. Loosely cover with plastic wrap and set aside.

To make the mojo glaze, in a small heavy fireproof saucepan, combine orange juice, lemon juice, garlic, soy, pepper and bay. Place on the grill and stir the mixture until it starts to boil about 3 minutes. Remove from grill and set aside.

To make the chipotle jicama slaw, in a small bowl whisk together the limejuice, honey, Tabasco, oil and salt. Place jicama, cabbage and carrots in a large bowl. Pour the lime mixture over the jicama mixture and toss to coat. Fold in the cilantro Let sit at room temperature at least 15 minutes before assembly.

To prepare the papaya mango relish, in a small bowl, seed and peel papaya. Peel the mango and cut the flesh from the pit. Cut papaya and mango in ¼ inch dice. Add onion and lime juice. Stir in Jalapeno, coriander and salt. Set aside until assembly

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 5-7 minutes. Turn the patties and brush with mojo glaze Cook 5-7 minutes longer frequently basting with the glaze. Place the Cuban style bread cut side down on the grill about 2 minutes until lightly toasted, pushing down on it with the spatula to flatten the bread.

To assemble the burgers, put a generous portion of red pepper pesto on the cut sides of the bread, on the bottom bread put equal portions of the papaya mango relish, followed by the patty, equal portions of jicama slaw, and then the top half of the bread and serve.

Yields 6 tasty burgers