Jerk Burger with Black Bean Relish and Queso Crema

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Jerk Paste
· 2 habañero chilies, seeded and coarsely chopped
· 2 cups coarsely chopped scallions
· 1/4 cup vegetable oil
· 2 tablespoons fresh lime juice
· 1 tablespoon brown sugar
· 3 garlic cloves, peeled
· 1 (1-inch) piece fresh ginger, peeled and finely grated
· 2 teaspoons ground allspice
· 2 teaspoons dry mustard
· 1 ½ teaspoons dried thyme leaves
· 1 teaspoon freshly cracked black pepper
· 1 teaspoon sea salt
· 1 teaspoon ground cinnamon
· 1/2 teaspoon freshly grated nutmeg
· 1/2 teaspoon ground cloves
· ½ lime juiced
Black Bean Relish
· 2 (14 ounce) cans black beans, drained and rinsed
· ½ cup salsa verde (recommend La Costena brand)
· ¼ cup finely chopped red onion
· ¼ cup fresh lime juice
· ¼ cup olive oil
· 3 tablespoons chopped cilantro
· 2 teaspoons ground cumin
· 1 teaspoon sea salt
· 1 teaspoon freshly cracked pepper
· 2 pounds ground chuck
· 1 cup Jerk Paste, divided
· ¼ cup olive oil
Queso Crema
· 2 cups crumbled Queso Fresco
· 1 cup Mexican Crema
· Vegetable oil, for brushing on the grill rack
· 6 foccacia squares, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Jerk Paste, combine all ingredients in a food processor fitted with a steel blade and process until smooth. Transfer mixture to a small bowl. Cover and set aside.
To make the Burgers, place the chuck in a large bowl and add ½ cup Jerk Paste. Combine thoroughly, but gently. Form into 6 patties. Cover burgers with plastic wrap and refrigerate until ready to grill. In a small bowl, combine remaining ½ cup Jerk Paste with olive oil to make a basting sauce. Cover and set aside.
To make the Black Bean Relish, combine all ingredients in a medium bowl and mix well. Cover and refrigerate.
To make the Queso Crema, combine all ingredients in a medium bowl and mix well. Cover and refrigerate.
Brush the grill rack with oil. Brush the tops of the burgers with the Jerk Basting Sauce. Place the burgers on the rack, basted side down. Baste the exposed tops and cook for 4 to 5 minutes per side, or to desired doneness. During the last few minutes of cooking, place the foccacia cut sides down on the outer edges of the rack and toast lightly.
To assemble the burgers, generously spread the Queso Crema on the cut side of the Foccacia bottom. Top with a burger and approximately 1/3 cup Black bean Relish.and the Foccacia top.
Makes 6 burgers