Spicy Jamaican Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Spicy Jamaican Burgers with Island Salsa Island
1-1/2 cups chunky fruit salsa, such as peach or pineapple
1 cup diced mango or papaya
½ cup minced red onion
1 small lime, juiced and zested
¼ teaspoon nutmeg
2 pounds ground chuck
1 cup chopped onion
2 jalapenos, seeded and minced
2 tablespoons curry powder
½ teaspoon pepper
2 teaspoons salt
¼ teaspoon cayenne pepper
4 tablespoons pinenuts, toasted and chopped
2 teaspoons lemon zest
Vegetable oil for the grill
6 Kaiser rolls, split
6 leaves Romaine lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Island Salsa, combine the salsa, mango, red onion, lime juice and zest and nutmeg. Combine and set aside to let the flavors combine. Place a heat-proof skillet on the grill and toast the pinenuts until fragrant and light brown, shaking often. Be careful or they will burn. Remove from the heat, chop and set aside. To make the patties, combine the ground beef, onion, jalapeno, curry powder, pepper, salt, cayenne pepper, pine nuts and lemon zest. Divide mixture into 6 equal portions. Shape each portion to fit the bun, making sure the patties are of equal thickness. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until just cooked through, about 5-7 minutes per side for medium. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread cut side of the rolls with the mango salsa. On each bottom roll, place a lettuce leaf and a patty. Top with the top roll and serve. Makes 6 burgers