Caribbean Jerked Burgers with Mango-Balsamic Mayo

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 1/2 teaspoons Aged Basalmic Vinegar
3 tablespoons  Mayo
1 tablespoon + 3/4 teaspoon Scallots
1-1/2 tablespoon finely diced Scotch Bonnet Chilies – seeded (1/2 tbs for mayo & 1 tbs for burgers)
1/2 cup Mango (diced) (1/4 cup for Mayo & ¼ cup for burgers)
1.5 pounds Ground Beef
2 tablespoons Seasoning
1 1/2 teaspoons Fresh thyme
1 1/2 teaspoons Roasted garlic – jarred
1 1/2 teaspoons  Seasoning Salt
1 1/2 teaspoons Fresh ground pepper
1 tablespoon + 1 1/2 teaspoons Sutter Home Gewurztramin
9 slices canned Pineapple slices
(1/4 cup + 2 tablespoons Pineapple slices diced for burgers & 6 slices to grill for burger assembly)
3 tablespoons Vegetable Oil for grill
3 tablespoons Feta Cheese – crumbled
1/4 cup + 2 tablespoons Mixed greens
6 each Ciabatta Rolls



Make the Mango-Balsamic Mayo: Put vinegar, mayo, shallots and ½ tablespoon scotch bonnets (save remaining 1 tablespoon scotch bonnets for later use) in a bowl. Mash ¼ cup mango (save remaining ¼ cup Mango for later use) and wisk into the bowl with the other ingredients. Cover and refrigerate until serving. Make the patties: Combine the remaining scotch bonnet, remaining diced mango, ground beef, jerk seasoning, fresh thyme, roasted garlic, salt, pepper, wine and diced pineapple in a large bowl. Using a fork, mix all ingredients together well; without mashing. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Put pineapple slices along the outer edges to cook until grill marks are on both sides. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place on each roll bottom 1/4 cup of the mixed greens mixture, the feta cheese and a patty. On top of the patty place a grilled pineapple slice and 1 tbs of the mango-balsamic mayo Add the roll tops and serve.