Jerk Burger with Dark Rum-Pineapple BBQ Sauce, Moscato-Papaya-Avocado Slaw, and Ginger-Pickled Cherry Tomatoes

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

During a trip to the Cayman Island’s two years ago we tried jerk flavors for the first time.I wanted to incorporate jerk flavors along with tropical elements which remind me of island vacations, such as dark rum, pineapple and papaya. Avocados are a huge part of my life, I practically eat a whole one every day and the texture and color paired really well with the papaya in the slaw. Striking a balance between spicy, cool, bright citrus, crunchy, smooth was important also.


1.5 tablespoons pickled ginger, minced (sushi type)
1.5 tablespoons pickled ginger juice
1.5 cups NatureSweet Cherry Tomatoes, sliced
3/4 cup Sutter Home Moscato Wine
1.5 tablespoons fresh lime juice
1.5 tablespoons Colavita Extra Virgin Olive Oil
3/4 teaspoon Chipotle Tabasco
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1.5 tablespoons Colavita Extra Virgin Olive Oil
1.5 tablespoons minced sweet onion
2 teaspoons chili powder
2 teaspoons allspice
2 teaspoons ground ginger
3/4 cup Meyer’s dark rum
3/4 cup pineapple juice
1.5 tablespoons allspice
1.5 tablespoons dried thyme leaves
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
2 teaspoons fresh garlic, minced or pressed
1.5 teaspoons salt
1.5 teaspoons fresh ground black pepper
1 each habanero pepper, medium, seeds removed, minced
1 each jalapeno pepper, medium, minced with seeds
3 each green onions, sliced white and most of green parts
2 pounds ground beef 80/20, keep cold until ready to use
3/4 cup papaya, firm ripe, diced 1/2″ size
3/4 cup avocado, firm ripe, diced 1/2″ size
3/4 cup green onions, sliced
1 cup purchased slaw mix
6 each King’s Hawaiian Hamburger Buns


1. Prepare chimney full of charcoal briquettes. When top layer is tipped with white, spread two thirds on one side and one third on other side of charcoal grill. Place grate on top, cover to let grate heat for five minutes. Clean grill. Oil grill.
2. While charcoal is lighting, In small bowl toss together minced pickled ginger, NatureSweet Cherry Tomatoes and pickled ginger juice. Chill until ready to assembled burgers.
3. In small heavy saucepan bring Sutter Home Moscato Wine to a boil over high heat (hot side of grill) and cook until reduced to 3T, 3-4 minutes. Remove to medium bowl. Whisk in lime juice, 1.5T olive oil, Chipotle Tabasco, salt and pepper. Chill until ready to toss slaw.
4. Return small heavy saucepan to medium-high heat (close to the hot side of the grill), heat 1.5 Tablespoons olive oil over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add chili powder, 2 teaspoons allspice and 1/2 teaspoon ground ginger, cook 30 seconds. Add rum and pineapple juice, bring to a low boil and cook stirring occasionally 5 minutes. Remove from heat, set aside until ready to assemble burgers.
5. In large bowl, mix until well combined: 1.5 Tablespoons ground allspice, thyme leaves, cinnamon, 3/4 teaspoon ground ginger, 1.5 teaspoons salt, 1.5 teaspoons black pepper, minced habanero pepper, minced jalapeno pepper and green onion. Add ground beef and mix until well combined using metal spoon. Do not over-mix.
6. Form seasoned beef into six patties, handling as little as possible. Grill over medium-high (hot side of grill) 2-3 minutes on each side, remove to cooler side and cook to desired done-ness, 2-3 minutes more. Remove and tent with Reynold’s Wrap Non-stick Aluminum Foil while toasting buns and tossing slaw.
7. Add slaw mix, papaya, avocado and green onions to slaw dressing, toss gently.
8. Lightly toast cut side of King’s Hawaiian Rolls.
9. Assemble burgers: place 1/6th of slaw on bottom bun; top with burger patty. Spoon 1/6th of rum-pineapple BBQ sauce onto top of burger patty, top with 1/6th of ginger-pickled cherry tomatoes. Place top bun. Serve with napkins (juicy!).