Calypso Chicken Burger

Serves 6 Regular-Sized Burgers
Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

The burger that only a true Caribbean Pirate would love! A tender and spicy jalapeño chicken breast ground patty topped with a homemade dark rum, sweet and tangy BBQ sauce. The Calypso Burger is dressed in a perfectly piratey grilled mango, melty gouda, smoky peach mango glazed bacon, spicy honey lime slaw, toasted coconut-for crunch, and a grilled sesame seed bun. Guzzle down a nice glass of Sutter Home Chardonnay and imagine sitting on a beautiful sandy beach!



  • 2 Pounds extra lean ground chicken breast
  • 2 Jalapeños, seeded and diced
  • 1 Sweet onion, peeled and grated
  • 4 Tablespoons Montreal seasoning
  • 2 Tablespoons hot sauce
  • ½ Cup cornmeal
  • 16 Slices gouda cheese

Lime Vinaigrette Cabbage:

  • 1 Head purple cabbage, cored and thinly sliced
  • ½ Cup extra virgin olive oil
  • 4 Limes, zested and juiced
  • 6 Tablespoons honey
  • ½ Teaspoon cayenne pepper
  • ½ Teaspoon salt and ground black pepper

Rum-Infused BBQ Sauce:

  • 1 Cup ketchup
  • ¾ Cup brown sugar
  • ¼ Cup red wine vinegar
  • ¼ Cup water
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon spicy mustard
  • ½ Teaspoon onion powder
  • 2 Tablespoons dark rum
  • ½ Teaspoon salt and pepper


  • 1 Teaspoon olive oil
  • 4 Mangoes, peeled, pit removed, and cut in half
  • 1 Package smoky bacon, cooked
  • 1 Jar of peach/mango jam, melted
  • 1/3 Cup coconut, toasted
  • 8 Sesame seed buns, toasted



  1. Preheat a grill or grill pan to medium-high heat
  2. In a large bowl add the extra-lean ground chicken breast, jalapeños, sweet onion, Montreal seasoning, hot sauce, and cornmeal, mix to combine
  3. Season with salt and pepper and form into 8 patties
  4. Place on the grill and cook until charred on both sides and cooked through
  5. Add 2 gouda cheese slices on top of each patty during the last minute of cooking
  6. Remove from the grill
  7. Drizzle the mango halves in olive oil and season with salt
  8. Place on the grill until nicely charred on both sides, about 2 minutes per side

Lime Vinaigrette Cabbage:

  1. In a large bowl add the purple cabbage, olive oil, limes, honey, and cayenne
  2. Toss to combine
  3. Season with salt and pepper

Rum-Infused BBQ Sauce:

  1. In a small saucepan add the ketchup, brown sugar, red wine vinegar, water, Worcestershire sauce, mustard, onion powder, and rum
  2. Season with salt and allow to simmer until thickened, about 5-7 minutes


  1. Place the chicken patty on the bottom bun, top with gouda and 2 slices of bacon
  2. Brushed each patty with melted peach mango jam, slaw, mango, toasted coconut and BBQ sauce
  3. Place the top bun on top of the mango and serve