jamaican jerk burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


3 lbs 90-10 ground black angus beef, formed into 6 – 8oz pattys
18 each 16-20 shrimp, peeled & deviened
pineapple & blackbean salsa-
20 oz. can pineapple tidbits (drain off 1/2 the liquid)
8 oz. cooked black beans
2 oz. minced cilantro
1/2 c. minced red onion
zest & juice of 3 limes
4 scallions, sliced on the bias
8 italian plum tomatoes, 1/4" dice
2 oz. sesame oil
3/4 c. tomato juice
2 T. honey
1/2 c. redwine vinegar
2 T. hot sauce
3 T. minced garlic
2 T. kosher salt
1 t. ground black pepper
6 pak. cornmeal dusted kaiser rolls
2 c. caribbean jerk seasoning
pan coating (spray)



make the salsa in advance, the longer it sits the better it gets. on a hot grill, spray with the pan coating, dredge each burger in the jerk seasoning, and toss 'em on the grill let them go @ 3 minutes per side(for medium) after you flip the burgers once, coat the shrimp the same way & cook them on the grill toast the rolls on the grill also assembly time 1) place a burger on the base of the roll 2) put 3 shrimp on top of the burger 3) then over top of the burger & shrimp, toss on @ 1/2 cup of the salsa 4) place the top of the roll on the pile 5) pour a nice piniot grigio, sit back & enjoy