Caribbean Carnival Jerk Burgers with Habanero Guava BBQ Glaze, Coconut Jicama Slaw, Peppered Bacon and Smoky Provolone

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Habanero Guava BBQ Glaze
1 ripe guava, peeled, seeded and chopped
½ Habanero pepper, membranes removed, seeded and chopped fine
16 oz. ketchup
¼ cup apple cider vinegar
¼ cup Ancho chile powder
1/2 cup dark brown sugar
2 tablespoons finely chopped white onion
1 tablespoon minced fresh garlic
Zest from 2 limes
Juice from 2 limes
1 teaspoon habanero hot sauce
2 tablespoons molasses
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper

1 ½ pounds fresh ground grass-fed beef chuck
½ pound fresh ground grass-fed beef sirloin
½ medium yellow onion diced fine
3 cloves garlic smashed and minced fine
1/3 cup Walkerswood Jerk marinade
1 generous tablespoons minced fresh thyme
2 generous teaspoons fine sea salt
1 teaspoon freshly ground black pepper

Coconut Jicama Slaw
1 Jicama, peeled and julienned into matchsticks
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
2 tablespoons skimmed canned coconut milk fat
½ cup mayonnaise
2 teaspoons poppy seeds
½ teaspoon salt

Irie Extras
12 strips thick sliced peppered bacon
Vegetable oil spray for grill
6 quarter-inch thick red onion slices
3 tablespoons room-temp butter
6 fresh onion buns
12 slices smoked Provolone cheese
12 leaves butter lettuce


Preheat grill to low. Combine chopped guava, minced Habanero pepper, ketchup, cider vinegar, Ancho chile powder, dark brown sugar, white onion, garlic, zest and juice from limes, hot sauce, molasses, salt and pepper in a medium saucepan and simmer on grill for 30 minutes. Remove from heat and allow to cool. While Habanero Guava BBQ Glaze is simmering, combine ground beef chuck, ground sirloin, yellow onion, garlic, Walkerswood Jerk marinade, minced fresh thyme, salt and pepper in a large bowl, gently mixing with your hands, form six burgers, and place in the refrigerator for a few minutes to allow flavors to marry.
To prepare Coconut Jicama Slaw, peel Jicama and using a mandolin, slice into matchstick sized julienne strips. In a large bowl, combine vinegar and sugar and stir until sugar dissolves. Open a can of coconut milk (do not shake prior to opening) and spoon out 2 tablespoons of the thick coconut milk “fat” or cream that collects at the top of the can. Stir in the mayonnaise, poppy seeds and salt and add the julienned Jicama. Stir gently to coat and place in the refrigerator.
Retrieve burgers from fridge and allow to sit, covered for 10 minutes to return to room temp. Turn grill heat up to medium high and cook the pepper bacon in a skillet until nicely crisp. Drain on paper towels and set aside. Spray grill with vegetable oil. Place burgers on grill, baste generously with BBQ glaze and turn them once after 3 minutes. Continue gently brushing glaze on burgers while they cook. Place red onion slices on grill. Check internal temp of burgers with a digital thermometer after another three minutes. Heat burgers to 130 degrees for medium rare and 140 degrees for medium, depending on your preference. Spread onion buns with butter and toast on grill for about one minute. Place lettuce leaves on bottom bun. Top burgers with 2 cheese slices each, grilled red onion slices, 2 strips of the peppered bacon and 2 tablespoons of coconut Jicama slaw. Pour a little more BBQ glaze on bottom of top bun, assemble the burgers and get ready for a culinary trip to the islands in your own backyard.