Caribbean Jerk Burgers

Pairs well with:

Cabernet Sauvignon

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


6 Bonnet chilles peppers or Habanero chilles whole with seeds, roughly chopped
3 Lrg. cloves of garlic peeled, chopped
3/4 C. Fresh chopped chives
3/4 Tsp. Cinnamon
3/4 Tsp. Nutmeg
1 1/4 Tsp. Jamaican allspice (pimento)
1/4 Tsp. Ground cloves
3/4 C. Malt vinegar
3/4 C. Soy Sauce
1 1/4 Tbs. Salt
1 1/2 Tsp. Ground black pepper
1 Tbs. Lime juice
3 lbs. ground chuck
16 Oz. natural yoghurt
6 Pineapple slices 6 Kaiser buns



Step 1: Gather all Ingredients and food Prep appliances. Set-up food prep Appliance also serving plates. Step 2: Combine the 6 Bonnet chilles peppers whole with seeds roughly choppedl;large cloves of garlic peeled, chopped; 3/4 cup fresh chopped chives; 3/4 teaspoon of cinnamon; 3/4 teaspoon of nutmeg; 1 1/4 teaspoon of Jamaican allspice (Pimento); 1/4 teaspoon ground cloves; 3/4 cup malt vinegar; 3/4 cup soy sauce; 1 1/4 tablespoons of ground black pepper; and the 1 tablespoon of lime juice in a food processor, mix until a smooth paste. Step 3: Mix half of the jerk paste into the ground chuck. Shape into 6- 1/2 lb. patties. Place half of the left over jerk paste into a gallon sized zip lock bag and the other half in a mason jar or zip lock bag and refrigerate. Place the patties in the bag to marinate. Place in large glass bowl. Marinate from 15 – 30 minutes depending on how spicy you want your burgers. Preheat grill between the tempature of 350 degrees and 500 degrees F. Step 4: Place 6 burgers on direct heat on the grill. Insert instant read thermometer into center or side of burgers. Allow grill marks to appeat then turn burgers only once cooked between 8-10 minutes for medium- well or 8-12 for well done. (Do not press down on burgers while cooking it will let the juices out of the patties.) Cook until internal tempature is of 160 degrees F. Also use a time while cooking the burgers on the grill. During grilling also baste with a little of the jerk marinade over the burgers. Step 5: When burger is about 2 minutes from being done mix the remaining jerk paste (from the jar) into a small glass bowl with the 16 ounces of natural yoghurt until thoroughly blended in. Now you have a jerk dip to spread onto the burgers. At 1 minute before removing the burgers from the grill move the burgers to indirect heat on the grill without flipping. Place the 6 whole pineapple slices on the grill for about 1 minute, place on direct heat. Step 6: Place Kaiser buns on the grill in direct heat for about 30 seconds. Use a timer. Step 7: Remove buns from grill plate and then add jerk dip on the bottom buns. Place the jerk burgers on bread top with grilled a single pineapple slice on each burger. Garnish with thinly slice chive and bonnet or habanero pepper. Enjoy with a glass of Sutter Home Wine!