Mike’s Caribbean Burger with sweet and spicy mango chutney.

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

I love well seasoned spicy caribbean food, (Jerk chicken) and wanted to make a spicy burger. The mango chutney complements the burger.


Mango chutney
2 tablespoons vegetable oil
1 large white onion, finely chopped
2 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and finely chopped
1 Serrano pepper, stemmed, seeded, and finely chopped
½ habanero pepper, stemmed, seeded, and finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 cup brown sugar
1½ cup white wine vinegar
½ lime, zested and juiced
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon chili powder
½ ground coriander
½ teaspoon ground allspice
¾ cup raisins
¾ c sugar
1 c water
3 large mangoes, peeled and cubed
1/8 teaspoon cayenne, or to taste

Seasoned beef patties
1 small yellow onion, cut into dice
4 cloves garlic, peeled and crushed
1 fresh serrano pepper, stemmed, seeded, and coarsely chopped
1 fresh jalapeno pepper, stemmed, seeded, and coarsely chopped
½ large, fresh harbanero pepper, stemmed, seeded, and coarsely chopped
4 green onions, coarsely chopped
1 tablespoon apple cider vinegar
2 tablespoon allspice
1 tablespoon nutmeg
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon thyme
1 teaspoon black pepper
½-1 cup water, or as needed to form a thin paste
2 pounds fresh ground beef, preferably chuck
3/4 cup Worcestershire
½ cup panko (Japanese bread crumbs)
6 Kaiser Rolls

Dijon-blue cheese filling and vegetable garnish
10 ounces crumbled blue cheese
1 tablespoon Dijon-style mustard
1-2 tablespoons of heavy cream
6 slices beefsteak tomato
6 lettuce leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Heat the oil in a 4 quart saucepan. Add onion and cook until beginning to soften, about 3 minutes. Add garlic and peppers and continue to cook until vegetables soften, about 5 more minutes. Add brown sugar and white wine vinegar and bring to a boil. Add lime zest and juice, cinnamon, cloves, ginger, chili powder, coriander, allspice, raisins, sugar, water. Simmer 45 minutes. Add the mangoes and peaches and simmer an additional 15 minutes. Taste and season with cayenne pepper to taste. The finished chutney should be sweet, hot, and slightly tangy to perfectly accent the blue cheese flavored and spiced burgers.

Place onion, garlic, hot peppers, and green onions in the bowl of a food processor. In a small bowl, mix together the allspice, nutmeg, paprika, garlic and onion salts, thyme, and black pepper. Sprinkle spice mixture over the vegetables in the food processor. Process vegetables and spices with the motor running continuously, adding water as needed to form a thin paste. Combine vegetable-spice mixture, ground beef, and Worcestershire sauce, mixing well. Handle the meat as little as possible to avoid compacting it. Divide into 6 even portions.

In a small bowl, combine the crumbled blue cheese and Dijon mustard. Add cream little by little to make a thick paste.

Take one portion of meat and divide in half. Flatten one half and make an indentation in the middle to hold the blue cheese filling. Spoon one-sixth of the filling into the indentation. Flatten the other half and place on top. Press edges together. Refrigerate until ready to cook.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the mango chutney over the cut sides of both buns (bottom and top). Place a blue-cheese filled patty on each bun bottom and top with a slice of tomato and a lettuce leaf. Close burger with the bun top.