Jumpin Jack, Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 1/2 lbs 80/20 ground beef
1 tbl Colavita Extra Virgin Olive Oil
2 tsp Grey Poupon Dijon Mustard
4 minced Jalapeno Peppers, de-seeded and de-veined
2 mashed fresh peaches
4 tbl Molasses
1 tbl kosher salt
1 tlb coarse ground black pepper
Olive oil, for brushing the grill rack
6 honey wheat burger buns
butter for toasting buns
Monterey Jack cheese for burgers
sliced red onions and sweet pickle relish for burger toppings



Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. To make the patties, combine the beef, Colavita Extra Virgin Olive Oil, Grey Poupon Dejon Mustard, minced Jalapeno Peppers, mashed fresh peaches, Molasses, kosher salt, and coarse ground black pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place sliced Monterey Jack cheese on burgers and carefully place lightly buttered buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place sliced red onions and sweet pickle relish over the top half of the hamburger bun. On each hamburger bun bottom, place 1/2 cup of the shredded cabbage, and a cooked hamburger patty. Add the roll tops and serve. Makes 6 burgers