Jamaicanme Hungry Burger

Pairs well with:

White Zinfandel

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


2 pounds ground chuck
2 limes, juice only
2 tblsp dried basil
2 tblsp dried thyme
3 scallions, finely chopped
2 tblsp white vinegar
2 tblsp orange juice
2 tblsp mustard seeds
2 tblsp chopped parsley
2 tblsp dried rosemary
1/4 cup yellow mustard
1 tsp salt
1 tsp pepper
1/4 cup of Caribbean hot sauce or 10 pureed Habaneros or 15 pureed chile peppers
2 cups diced fresh mango
2 cups diced fresh peaches
2 tblsp chopped ginger
pinch nutmeg
2 cloves minced garlic
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1 finely diced serrano chile
Extra-virgin olive oil for the grill rack
6 good quality hamburger buns, split



make Jamaican jerk rub-combine ingredients 2-13 and process in a food processor or a blender and blend into a paste making sure all the ingredients are fully integrated.
Add 2 tsp of the paste to the 2 pounds of ground chuck (add more if a spicier taste is desired) and form 6 equal patties and cover with saran wrap and refrigerate.
For the Tropical Salsa topping combine the next 8 ingredients and refrigerate.
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
When the grill is ready brush the rack with the olive oil. Place the patties on the rack and cover and cook for 5-7 minutes on each side and only turn them once. place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes.
To assemble place the cooked patties on the bun bottom and top with a rounded spoonful (or 2)of the Tropical Salsa and the bun top !!!!