Jerk Jamboree Burger

Pairs well with:


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


Mango Mustard:
½ cup Grey PouPon Dijon Mustard
½ cup fresh diced mango pureed in blender
¼ cup crushed pineapple
2 tablespoons fresh lime juice
Jerk mixture:
½ cup minced scallion
½ cup minced white onion
1 tablespoon minced garlic
2 heaping teaspoons fresh thyme leaves pulled from steam and minced
1 (habanero) chile, seeded and finely minced
1 tablespoon ground allspice
¼ teaspoon ground nutmeg
1 teaspoon ground black pepper
2 teaspoons salt
¼ cup Worcestershire sauce
2 tablespoons dark rum
½ teaspoon Red Hot hot sauce
Ground Beef:
2 ½ pounds ground chuck
Cooking oil spray
Softened butter
Onion buns cut in half



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high To make mango mustard: Dice ½ cup mango and puree in blender. In small bowl combine mustard, mango puree, crushed pineapple, and lime juice. Mix and put in refrigerator until ready to spread. To make Jerk mixture: In a large bowl mix together scallion, onion, garlic, thyme, scotch bonnet chile, allspice, nutmeg, black pepper, and salt mix well. In separate bowl combine wet ingredients, Worcestershire sauce, dark rum, and hot sauce. Combine wet ingredients with the dry ingredients and mix well. To prepare patties: Put ground chuck in a large bowl and pour seasoning mixture over beef. Mix all of the ingredients together making sure to disburse the wet mixture evenly throughout the ground chuck. Divide the mixture into 6 (six) even portions and form patties. To cook the patties, spray the grill rack with cooking oil spray. Place the patties on the grill rack and cover the grill. Cook the patties, turning only once, until done to preference, 4 to 5 minutes on each side for medium to medium well. After first turn of the patties, butter onion rolls and place cut side down on grill and grill lightly approximately 30 to 60 seconds. To assemble burger take mustard mixture out of refrigerator and smother both sides of bun with 2 tablespoons of mango mustard and place one patty on ½ of the onion bun, top with lettuce and a slice of tomato and add the top of the onion bun. Serve. Makes Six Burgers