Micheal’s Jamacian Jerk 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 18 oz. can dole pineapple tidbits
1 16 oz. can cooked black beans
2 oz. fresh cilantro
1 red onion
2 hothouse tomatoes (medium sized)
3 limes
4 scallions
2 T. honey
3 T.sesame oil
1/2 cup red wine vinegar
1/4 cup  hot sauce
carribean jerk seasoning
3 lbs. 90/10 ground black angus beef
18 each 16-20 gulf shrimp, peeled & deveined
6 ea. kaiser rolls pan spray



(1) open the canned pineapple & strain @ 3/4 of the juice off. (you can save excess juice for cocktails, etc.)place the remaining pineapple juice & meat into a 2 quart mixing bowl. (2) open the can of black beans, & dump contents into a fine mesh strainer & rinse under water to remove the packing liquid. once rinsed, give the strainer a good shake to remove excess water, and then place in bowl with the pineapple. (3) remove fresh cilantro from packaging,and tear off the leaves, while discarding the stems. toss the pickes cilantro into the mixing bowl (4) take the red onion, remove the root-end & the skin. then dice the onion 1/8" then, toss in mixing bowl (5) for the tomatoes, cut out the white pith, or stem end with a pairing knife, then dice the tomatoes @ 1/4" or @ the size of the beans, & add the to the mix. (6) zest & juice the limes, ( the zest & juice go in the bowl) discard the lime remains (7) remove the root end of the scallions and discard.slice the scallions on the bias as thin as possible, then toss into bowl. (8) now the hard parts are done, measure the following & add into the veggie mix- 2 Tablespoons honey 3 Tablespoons sesame oil 1/2 cup redwine vinegar 1/4 cup texas pete hot sauce 1.5 T. jerk seasoning once you have all ingredients in the bowl mix thoroughly to incorperate all the ingredients. place salsa in the fridge until your ready to top the burgers. (9) take the grnd. beef & make 6 – 8oz. patties.the patties should be @ 1.25 inches thick & @ 6 inches in diameter. then use your thumbs & depress about a 1/4" circle into the middle of the burger patty, working toward the edge. leave @ a two inch ring around the perimiter of the patty. by doing this you will not get the "football effect" on the burger & will ensure the entire patty cooks evenly throughout. place on tray until ready to grill. (10) peel & devein the 16-20 shrimp & reserve for grilling. (11) now we are ready to cook! take the remaining jerk seasoning & liberally coat each beef patty with the seasoning, dont be shy with the seasoning…..then, coat each patty with the pan spray, & toss them onto a HOT grill. let patties cook 3.5 minutes per side. while patties are cooking(befoer flipping them) spray the shrimp w/ the pan spray & grill them too. flip the burgers, & let go on other side for 3.5 minutes. after you flipped the burgers, then flip the shrimp. (they will all finish cooking @ the same time.) (12) unhinge (or slice) the kaiser rolls, & place them face down on the grill to toast them. (13) !!!!!! ASSEMBLY !!!!!!! PLACE THE BURGER ON THE BUN BOTTOM LAY 3 SHRIMP ON THE BURGER TOP BURGER & SHRIMP WITH ABOUT 1/2 CUP OF THE PREVIOUSLY MADE SALSA. TOP OFF WITH THE OTHER 1/2 OF THE ROLL KICK BACK & ENJOY!!!!!!