Jamaican Me Hungry Burger with Mango Salsa

Pairs well with:


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


Jamaican Jerk Marinade/Rub
*25 green onions, 15 finely chopped (approximately 2-1/4 cups) 10 green onions chopped and reserved in a separate bowl for mango salsa
1-1/2 fresh thyme bunches, leaves finely chopped (approximately 2/3 cup)
4-1/2 tablespoons fresh ginger, finely chopped
10 cloves of garlic, minced (adjust accordingly if using jumbo sized cloves)
4-1/2 scotch bonnet peppers, seeded and finely chopped (assorted colors if available)
1-1/2 teaspoon freshly ground nutmeg
1 cinnamon stick, freshly ground (approximately 3-1/2 inches)
2-3/4 teaspoon freshly ground whole Jamaican allspice
*1-1/2 tablespoons + 1/4 teaspoon freshly ground whole black peppercorns,reserving 1/4 teaspoon in bowl for mango salsa
*1-1/2 tablespoons + 1/2 teaspoon freshly ground sea salt, reserving 1/2 teaspoon in bowl for mango salsa
*1-1/2 tablespoons + 1/4 teaspoon freshly ground coriander seeds, reserving 1/4 teaspoon in bowl for mango salsa
*10 limes, 8 juiced, reserving 2 limes juiced for the mango salsa *reserved ingredients for mango salsa*
3-1 pound Chuck
Steaks Jerk Marinade (jerk rub + 8 limes juiced)
1-1/8 cups Jerk Rub
Mango Salsa *Reserved ingredients from above*
*10 chopped green onions
*1/4 teaspoon fresh ground ground black peppercorns
*1/2 teaspoon fresh ground sea salt
*1/4 teaspoon fresh ground coriander seeds
* 2 limes,juiced
2 diced mangos
1 chopped medium red bell pepper
vegetable oil for brushing grill
6 Onion Sandwhich Buns with Poppy Seeds, split



To make the Jamaican Jerk Marinade/Rub Combine green onions, thyme, ginger, garlic, scotch bonnet peppers,(When working with these peppers it is wise to wear rubber/plasic/latex gloves. the oils from these peppers can burn skin and eyes. try to minimize contact. wash hand thoroughly afterwards.),and nutmeg. Grind cinnamon, whole allspice, blackpeppercorns, sea salt, and coriander seeds individually and remove reserved spices, set aside. Add remaining spices to the Jerk Marinade/Rub mixture in bowl. Stir ingedients in bowl to fully incorporate the flavors. Remove 1-1/8 cups of this mixture, add to another bowl and refridgerate. This is the Jerk Rub. To complete the marinade, juice 8 limes and pour into remaining mixture, stir to blend. This is the Jerk Marinade. Place the Chuck Steaks into the Jerk Marinade and refridgerate. Turn steaks periodically to coat evenly. While the steaks are marinading proceed to mango salsa. To make the mango salsa, obtain the bowl with the reserved ingredients. The reserved spices set aside are now added to the mango salsa bowl. Juice the 2 remaining limes, add the mangoes and red bell pepper, to the bowl. Stir the mixture, refridgerate to allow flavors to meld. Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high heat. To make the patties, remove the chuck steaks from the marinade and blot dry. Cut steaks to conviently fit into the hopper of your hand crank meat grinder. As you feed the steaks, turning the crank add the Jerk Rub. When all the steaks are ground, form into 6 patties. Handle lightly to avoid compacting. Set aside to refridgerate. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook. Turning once, until patties are done to preference. Usually 5-7 minutes per side for medium. When the patties are cooked remove from grill. Stack on a platter cover with a foil tent to keep warm. Place the onion poppy seed buns cutside down on the outer edges of the grill rack to lightly toast. To assemble the burgers place the patty on the bottom cutside of the bun. Top with a generous amount of mango salsa. Add bun tops and serve. Makes 6 burgers Steve, Neosho, Missouri