Citrus-Glazed Caribbean Cheeseburgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


3/4 cup mayonnaise
1 chipotle pepper in adobo sauce, seeded and minced
2 tbsp orange marmalade
1 cup prepared baked beans
2 lbs fresh ground chuck (about 80% lean)
1 tbsp jerk seasoning
2 tsp salt
1 tsp freshly ground black pepper
1/2 cup orange marmalade
2 tbsp lime juice
2 tbsp orange juice
2 to 3 tbsp vegetable oil, for brushing the grill
1 cup crumbled queso fresco cheese
6 seeded hamburger rolls, split
6 butter lettuce leaves
6 large tomato slices, preferably beefsteak
1 avocado, peeled, seeded and sliced



Preheat outdoor grill to medium heat. Whisk together the mayonnaise, chipolte pepper and 2 tbsp marmalade; reserve, keeping chilled.
Mash the beans slightly with a fork in a mixing bowl; add ground chuck, jerk seasoning, salt and pepper, blending well but handling as little as possible to avoid compacting. Form into 6 equal round patties.
Blend together 1/2 cup marmalade with lime juice and orge juice. Reserve.
Brush the grill grate with oil, then place the patties on the grill rack. Cook for about 5 to 7 minutes per side, or to desired degree of doneness, brushing both sides of the burgers with marmalade mixture until nicely glazed. During the last few minutes of grilling, add cheese to the top of the burgers and place the cut sides of rolls on outer edges of grill to toast lightly.
Spread cut sides of toasted rolls with reserved mayonnaise mixture. Top bottom half of each roll with lettuce leaf. Top lettuce with a burger, tomato, and avocado slices and the roll top. Serve immediatley. Serves 6.