Jerk Burgers with Creamy Sweet Potato-Artichoke Dressing

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

This burger has a delicious fusion of traditional and coastal flare.



Creamy Sweet Potato-Artichoke Dressing
1/2 cup canned sweet potatoes, mashed
1 8-ounce container artichoke and garlic spreadable cheese
2 tablespoons mayonnaise
2 tablespoons unsweetened coconut milk

1 pound ground chuck
1 pound ground sirloin
2 teaspoons Caribbean jerk seasoning
1 teaspoon lemon pepper seasoning
1/4 cup jerk sauce

Vegetable oil, for brushing on grill rack
6 soft premium Kaiser or Potato rolls, split
6 romaine lettuce leaves
6 (1/4-inch thick) large tomato slices
6 paper-thin red onion slices, separated into rings


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the dressing, combine all ingredients in a medium size bowl, mix until well blended. Cover and refrigerate until needed.

To make the patties, combine meat, seasonings, and jerk sauce in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions, formimg the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover and cook, turning once, until done to desired preference. During the last few minutes of cooking, place the rolls (cut side down), on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a good amount of the dressing over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice and onion slice. Add the roll tops and serve.

Makes 6 burgers