Bringin’ Da Heat!!

Serves 6 Regular-Sized Burgers
Pairs well with:


Bold blackberry and dark cherry flavors mingle with notes of vanilla and hints of spice.

I love hot foods, particularly blackened Cajun stuff!  I have tried blackening burgers but the taste just doesn’t hold up as well as it does with poultry or fish, so I started mixing it into my burger meat and loved the taste.  The coconut and chili marmalade idea came from an appetizer I had 30 years ago in an airport bar in Pittsburgh.  It was shrimp dredged in coconut, deep fried and served with spicy marmalade as a dipping sauce.  I had completely forgotten about that and made it for friends one day.  I had some marmalade and coconut leftover so decided to slather it on a burger and a star was born!  And of course, the name is a baseball term for throwing a fastball!!


  • 3 Pounds ground beef
  • ¼ Cup Cajun seasoning
  • 4 Medium sized white onions
  • 2 Tablespoons vegetable oil
  • 1 Cup Sambal chili paste, divided
  • 1½ Cup orange marmalade
  • 1 Cup coconut, shredded
  • 1 Tablespoon orange zest
  • 12 Slices chipotle-jack cheese
  • 6 Kaiser rolls
  • 6 Tablespoons unsalted butter, softened
  • 2 Teaspoons salt



  1. Combine the beef with the Cajun seasoning, mix well and form into 6 8-ounce patties and set aside
  2. Cut onions in half lengthwise into ¼ inch slices
  3. Place a large nonstick pan over medium high heat, add the oil and when simmering add the onions and the salt to caramelize the onions
  4. When onions have turned, a caramel color add ½ cup of the chili paste and continue cooking until a darker caramel color is achieved
  5. Turn off heat and set onions aside
  6. While onions are cooking combine the orange zest with the coconut and spread out onto a baking sheet and place in a preheated 300-degree oven for 10 minutes or until lightly browned
  7. Place the marmalade into a small sauce pot with the remaining half cup of the chili paste and melt together over medium heat.  Set coconut and chili marmalade aside
  8. Lightly butter and toast the kaiser rolls, grill burgers to your preferred doneness and top with the chipotle-jack cheese
  9. Place the burgers on the bottom of a Kaisers roll, top with a generous portion of the onions and top that with some of the marmalade
  10. Spread more marmalade on the other kaiser half and sprinkle with the toasted orange coconut and serve