Jamaican Jerk Inside-Out Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 and 1/2 cups thinly sliced mushrooms
3/4 cup chopped white onion
1/4 cup extra virgin olive oil
4 lbs. fresh ground chuck (85%-90% f.f.)
2 eggs
2 tbsp. worcestershire sauce
1 tbsp. dark cane syrup
1 bottle Jamaican Jerk Marinaide
1 tsp. garlic powder
1 tsp. finely ground black pepper
2 tsp. salt
2/3 cup plain breadcrumbs
6 slices of swiss cheese
1 tbsp. course ground black pepper
1 tbsp. vegetable oil
6 large hamburger buns



Stuffing: Combine mushrooms, onions and half of the olive oil in a bowl and stir until everything is coated with oil. Pour ingrediants into a foil pouch and seal. Place on medium-hot grill (325-350 degrees) for 10 – 15 minutes turning occasionally. Remove from grill, drain off excess oil and set aside. Meat: Place ground chuck in a large bowl. In a seperate mixing bowl combine eggs, worcestershire sauce, cane syrup, and Jamaican Jerk marinaide. Stir ingrediants until well blended. Pour in with meat and mix well with your hands. Add garlic powder, finely grouns black pepper, salt and breadcrumbs. Mix with hands until all ingrediants are well blended. Burger Preparation: Divide meat into 12 equal portions. Retreive the stuffing vegetables which were set aside. Using some of the remaining olive oil, coat the prep. surface so that the meat doesn't stick. Form one meat portion into a patty using your hands. Place on prep. surface and press out until it's at least as wide as the buns. Trim corners from 1 slice of cheese and set in center of patty. Top cheese with a thin layer of mushrooms and onions. Press out another meat portion to equal width and lay on top. The meat patties should overlap the cheese and vegetables by at least 1/4 inch. Press and fold edges of patties together to form 1 burger. Gently remove from prep. surface and generously sprinckle both sides with course ground black pepper. Repeat these steps with remaining portions of meat to make 6 burgers. Cooking: Heat charcoal or gas grill to medium-high (about 325-350 degrees) and brush with vegetable oil to prevent meat from sticking. Place burgers on grill and cook for 5 to 7 minutes until meat has started to brown nicely. Flip burgers and cook another 5 minutes. Brush or mop top of patty with Jamaican Jerk marinaide and flip burgers. Cook another 2 or 3 minutes, brush with marinaide and flip patties. Cook an additional 2 or 3 minutes and remove. To Serve: Place buns open-face down on the grill for a minute or two. Remove when toasted. Spread a light coat of jerk marinaide on each side of the bun, stick a patty in the middle and enjoy.