Jezebel Jamaican Burger

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.


1 1/2 pound of ground chuck
1 1/2 tablespoon Worcestershire Sauce
1 cup crumbled blue cheese
1/2 cup chopped green onions
1/2 teaspoon salt

Sautéed Red Onions:
1/2 tablespoon olive oil
8 thinly sliced red onions
1 teaspoon brown sugar

Jezebel Sauce:
1 10 oz. jar of all fruit Apricot Preserves
3 tablespoons of dry mustard
1/2 cup prepared horseradish
1 teaspoon black pepper

Pepper Butter Mixture:
2 tablespoons melted butter
1/4 teaspoon white pepper
2 tablespoons of softened butter

6 egg bread hamburger buns
6 Bibb lettuce leaves, washed



Mix ground chuck, Worcestershire Sauce, crumbled blue cheese, green onions, and salt in mixing bowl with hands. Do not over-mix. Form six hamburger patties. Cover with damp cloth and set aside.

Heat olive oil in small skillet on grill. Cut red onions in half and place in hot skillet. Sprinkle brown sugar on red onions, toss and sauté until onions are limp and glazed about 5 minutes.

Mix Jezebel sauce by mixing jar of Apricot preserves, dry mustard, horseradish and 1 teaspoon of black pepper in bowl and reserve for later use.

Grill hamburger patties on medium heat on grill. Cook 5 minutes on each side till cooked medium. Mix 2 tablespoons of melted butter with 1/4 teaspoon white pepper and keep warm on grill in small sauce pan. Butter the tops and bottoms of hamburger buns with softened butter. Place buttered buns (butter side down) on grill and toast about 1 1/2 to 2 minutes. Take buns off grill and spread Jezebel sauce on each side of the bun, tops and bottoms.

Place one lettuce leaf on bottom of each bun. Place cooked burger on top of each lettuce leaf, and place glazed red onions on top of each burger. Top with the top of hamburger bun. Paint with a pastry brush the top of each hamburger top with reserved white pepper butter mixture. Serve Jezebel Jamaican Burger hot off grill.