Jamaican Apricot Jerk Burgers

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.


2 lbs Hamburger (approx 15% fat)
1/3 cup Lea and Perrins Worcestershire Sauce
1/3 cup A-1 Steak Sauce
2 Tablespoons Kikkoman Soy Sauce
5 shakes (approx 5-10 drops) Tabasco Sauce
1 tablespoon Johnny’s seasoning salt
2 tablespoons Johnny’s Jamaica Me Steak seasoning
6 sprinkles (approx 1/4 teaspoon) Johnny’s Jamaica Me Steak seasoning
6 slices Kraft Pepper Jack cheese
6 large sesame seed hamburger buns
6 heaping tablespoons Smuckers Apricot Preserves



Combine items 1-7 into large mixing bowl and hand mix until well blended.
Form 6(1/3 lb each) burgers from mixture, each approximately 4 inches across and 1/2 inch high.
Sprinkle each burger lightly with approximately 1/4 teaspoon of Johnny’s Jamaica Me Steak seasoning.

Cook approximately 12 minutes (7 minutes on side 1 and 5 minutes on side 2) until internal temperature is between 155-165 degrees.

Add 1 slice of pepper jack cheese to each burger with 2 minutes left to cook on side 2.
Toast 6 sesame seed buns until golden brown while side 2 of the burger cooks. Spread 1 Heaping tablespoon of Smuckers Apricot Preserves on the toasted crown of each bun. Add the cooked burger cheese side up and top with the heel of each bun.
Serve while hot.

*Burgers were cooked on a Weber Geneses Gold propane grill on a just above medium setting.