Jamaican Jerk Burgers with Pineapple-Onion Marmalade and Grilled Red Bell Peppers

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.


2 pounds white onions, chopped (about 5 cups)
1/4 cup Colavita Extra Virgin Olive Oil
3/4 cup crushed fresh pineapple
1 cup cider vinegar
1/2 cup Sutter Home Moscato wine
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 teaspoon salt
2 pounds ground chuck
3/4 cup finely chopped scallions (green and white parts)
1 tablespoon salt
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 Scotch Bonnet peppers or 3 jalapeños, finely chopped, stems removed, retaining seeds
1 teaspoon ground black pepper
Vegetable oil, for brushing on the grill rack
2 red bell peppers, cut into strips that will lie flat, stems and seeds removed
Colavita Extra Virgin Olive Oil, for brushing on the red bell pepper strips
Salt and black pepper, to taste, for sprinkling on the red bell pepper strips
6 Ciabatta buns, split
6 tablespoons mayonnaise



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the marmalade, in a 10-inch fire proof skillet placed on the grill rack, cook onions, uncovered, in olive oil for about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium to medium-low, if necessary, to prevent over browning). Add pineapple, vinegar, wine, granulated sugar, brown sugar, and salt to skillet. Bring to boiling, stirring to dissolve sugars; reduce heat. Simmer uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally. Remove the pan from the grill and set aside.

To make the patties, combine chuck, scallions, salt, allspice, nutmeg, cinnamon, peppers, and black pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Shape into 6 patties to fit the bun size.

Bring grill temperature back up to medium-high heat. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium to medium-well. During the final minutes of grilling the patties, brush the bell pepper strips with the olive oil and sprinkle with salt and pepper. Arrange the bell pepper strips on the grill rack alongside the patties and cook for 2 to 3 minutes, turning as necessary. When the bell peppers are nicely grilled, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, on the top side of each bun, spread 1 tablespoon of mayonnaise. On each bun bottom, place a patty, an equal portion of the grilled bell pepper strips, and a generous dollop of marmalade. Add the bun tops and serve.