Puerto Rican Pepper Jack Soul Burger with Garlic Ketchup Mojo

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.


Garlic Ketchup Mojo:
2 large cloves garlic, peeled
4 peppercorns
1/4 cup chopped onion
1/2 lime
1/2 cup ketchup
4 rocotillo chilies stemmed, seeded and diced
2 large cloves garlic, peeled and chopped
1/2 large onion peeled and chopped
1/2 lime
3 teaspoons sea salt
1 teaspoon extra virgin olive oil
2 pounds ground beef
Bread and Toppings:
6 slices pepper jack cheese
6 kaiser rolls, split
12 slices dill pickle



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the Garlic Ketchup Mojo, crush and mix garlic, peppercorns and onion in a mortar with a pestle. Squeeze 1/2 a lime into the mixture and stir with a spoon. Transfer mixture to a small sized bowl, add ketchup and stir ingredients together. Set aside until patties are ready.
To make the Patties crush and mix rocotillo chilies, garlic, and onion in a mortar with a pestle. Squeeze 1/2 a lime into the mixture, add sea salt, add extra virgin olive oil and mix ingredients together with a spoon. Place ground beef into a medium sized mixing bowl and transfer mixture from mortar into the same bowl. Mix the ingredients evenly into the beef with hands. Divide into six equal portions and form into patties.

When grill is ready, place patties on the rack and cover. Let cook for 8 minutes then flip, cover and let cook for another 8 minutes. Flip patties, cover and let cook for 4 minutes. Flip patties one last time, add cheese and let cook for 4 minutes uncovered. As cheese melts onto burgers, lightly toast rolls on rack of the grill cut side down.

Remove roll bottoms and place patties onto each. Adorn each patty with two pickle slices, and spread Garlic Ketchup Mojo on roll tops. Lastly, crown thy burgers and serve.