Caribbean Calypso 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.


Black Bean Salsa Ingredients:
1 (15-ounce) can black beans, rinsed and drained
1 tomato, chopped
1 California avocado, peeled, pitted, and diced
2 tablespoons lime juice
1 tablespoon Colavita olive oil
1/2 cup fresh cilantro, chopped
1 teaspoon salt
Patty Ingredients:
2 pounds ground chuck
1/2 cup commercially-available prepared jerk marinade
1 egg, lightly beaten
1 teaspoon salt
Vegetable oil, for brushing grill rack
6 slices pepper jack cheese
4 jalapeno hamburger buns, split
3 (2.5-ounce) bags of plantain chips



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the black bean salsa, combine the black beans, tomato, avocado, lime juice, olive oil, cilantro, and salt in a bowl and mix well. Set aside to allow the flavors to blend. To make the patties, combine the ground chuck, jerk marinade, egg, and salt in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4-5 minutes on each side for medium-rare. Add the cheese slices on top of patties and cover grill until cheese is melted. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, spread the black bean salsa, then add the patties and an equal amount of the plantain chips. Add the roll tops and serve.