Caribbean-Style Burger with Mango-Jalapeno Sauce and Carribbean Slaw

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 Tbsp mayonnaise
2 tsp fresh squeezed lime juice
1/4 scant tsp Caribbean Jerk seasoning
2 tsp jalapeño jelly
1/4 tsp salt
2 cups finely shredded carrots-loosely measured
2 Tbsp finely chopped green onion
3 Tbsp coarsely chopped canned pineapple tidbits – very well drained
1 Tbsp golden raisins
2 lbs ground chuck
2 Tbsp Sutter Home White Zinfandel
3 garlic cloves, finely minced
2 tsp finely minced peeled ginger
1 Tbsp fresh squeezed lime juice
1-1/2 tsp Caribbean Jerk seasoning
1 Tbsp Colavita Premium extra virgin olive oil
1/3 cup finely chopped green onion
1 small clove garlic, minced
1/2 cup purchased mango chutney (snip any large pieces of mango)
2 Tbsp jalapeño jelly
3 Tbsp Sutter Home white Zinfandel
Colavita all natural Canola oil to brush the grill grate
2 tsp salt for burgers
6 large crusty bakery rolls, split
6 pieces red-leaf lettuce



Prepare a charcoal grill with cover to medium-hot or preheat a gas grill to medium-hot.

To prepare slaw: In a medium bowl whisk mayonnaise, lime juice, jerk seasoning, jelly and salt. Add carrots and onion; toss together. Stir in pineapple and raisins; refrigerate.

To prepare patties: In a large bowl combine beef, wine, garlic, ginger, lime juice and jerk seasoning; mix together. Cover mixture and refrigerate until needed. When medium-hot heat is reached, make sauce by heating olive oil to hot in a small heat proof skillet on grill grate. Add onion; sauté to light golden, stirring often. Add garlic; sauté 20 seconds. Remove from heat; stir in chutney, jelly and wine. Return to heat; stir until sauce bubbles. Cook 1 minutes. Remove from heat; set aside near grill until needed.

Brush grill grate with canola oil. Retrieve beef mixture and sprinkle in salt. Mix gently and form mixture into 6 patties; dimple center of patties. Place on grill grate and cover. Grill 5 to 6 minutes one side. Turn patties; grill covered 5 to 6 minutes or to desired doneness. During final minutes of cooking, spoon sauce over burgers, dividing equally among burgers. Lightly toast rolls cut side down on grill grate.

To assemble, place a lettuce leaf on roll bottom and top with a burger. Stir slaw and mound over burger and close with a roll top.