Jamaica Better Burger? You Bet

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Sweet Cucumbers
1 seedless cucumber – peeled and thinly sliced
1 medium red onion, thinly sliced
1 teaspoon kosher salt
1 tablespoon Grey Poupon Mustard
4 tablespoons lime juice
4 tablespoons sugar
Raspberry Ketchup
1-12 ounce jar seedless raspberry jam
3/4 cup lime juice
2 tablespoons Grey Poupon Mustard
2 tablespoons sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
3 tablespoons butter
Jerk Paste/Seasoning
2 cups chopped red onions
2 tablespoons soy sauce
1 teaspoon cinnamon
1 tablespoon salt
1 ½ teaspoon fresh thyme, chopped
2 jalapeño chilis – seeded and minced*
1 tablespoons fresh lime juice
3 teaspoons Grey Poupon Mustard
2 minced garlic cloves
2 teaspoons sugar
5 teaspoons ground allspice
2 pounds of freshly ground chuck
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1/3 cup minced red onion
4 tablespoons jerk paste and seasoning
Vegetable oil, to brush on the grill rack
6 soft rolls, split and toasted on the grill



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high To make the Sweet Cucumbers, place the thinly sliced cucumbers and onions into a bowl. Season them with the salt and gently toss and set aside. Into a small bowl mix the mustard, lime juice and sugar, dressing and set aside. This will be completed after making the raspberry ketchup. To make the Raspberry Ketchup place the seedless raspberry jam, lime juice, mustard, sugar, cinnamon, allspice, ground pepper, kosher salt in a small sauce pan. Place on the burner or grill over medium heat. Allow the mixture to come to a slow boil. Lower the heat and simmer for about 10 minutes until it reduces a little and thickens up. Remove the pan from the burner or grill and add the butter stirring until it is incorporated. Pour the ketchup into a bowl to cool. When cooled, it should be spreading consistency and not run off the roll. If too thick a little more lime juice can be added. Thoroughly rinse the salt from the cucumber and onion mixture, squeezing out as much water as you can. Pat dry and place back into the bowl. Pour the dressing onto the cucumber and onion mixture, toss and let marinate. To make the Jerk Paste/Seasoning, place into a food processor with s-shaped place, the onions, soy sauce, cinnamon, salt, thyme, jalapeño chili, lime juice, mustard, garlic cloves, sugar, allspice. Puree together. Should resemble a paste. Place in a bowl until ready to use. This will be used in the burgers as a seasoning as well as brushed on the outside. To make the burgers, combine the beef, salt, pepper, minced onion, and jerk paste/seasoning. Combine gently but thoroughly. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Place about a teaspoon of the jerk paste on each burger, brushing to distribute. Brush the grill rack with oil. Place the burgers on the rack, jerk side down. Place another teaspoon of jerk seasoning on each burger, cover, and grill until the juices rise to the top of the burgers, about 4 – 5 minutes. Turn the patties and continue grilling until the juices again rise to the top, about 4 – 5 minutes more. This will produce a medium burger. Remove from heat when done and let rest. Place the split buns on the grill for a slight toast – do not burn. To assemble the burgers, place a generous amount of the raspberry ketchup on the bottom of the buns. Place the burger on the bottom of the bun, a generous fork full of sweet cucumbers add the roll tops and serve. Makes 6 burgers.