Texas -Dreamin’ Jamaican Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Tropical Salsa Topping
1 mango, peeled and diced
1 small jalapeno pepper, finely chopped
1/2 medium red onion, finely chopped
2 T fresh cilantro, chopped
3 T fresh lime juice
1 T pineapple juice
Sea Salt to taste
2 pounds ground chuck
1/3 c crumbled blue cheese
1 T fresh minced ginger
2 T soy sauce
2 T jerk seasoning
1/2 c fine bread crumbs
3 T cream of coconut
1 egg
1/4 c white wine
1/3 c crushed pineapple
1/2 medium red onion,finely chopped
3 T fresh cilantro, chopped
3 T fresh parsley, chopped
2 T yellow bell pepper, finely chopped
1 t Sea Salt Vegetable
oil, for brushing on the grill rack
6 sesame hamburger buns



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Prepare the salsa: Combine all salsa ingredients in a bowl and mix well. Cover and refrigerate to allow flavors to blend. This salsa tastes best when prepared at least an hour prior to serving time. To make the patties, combine the chuck, blue cheese, ginger, soy sauce, jerk seasoning, bread crumbs, cream of coconut, egg, white wine, pineapple, onion, cilantro, parsley, pepper, and sea salt in a large bowl. Stir lightly and handle meat mixture as little as possible. Divide this mixture into 6 equal portions and form into patties. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook; turning once. Cook 5 to 7 minutes for medium cook preference. During the last few minutes of cooking, place the buns on the grill to lightly toast. To assemble burgers, place a small amount of salsa on the bottom of the bun, add the patty, and add a generous amount of salsa on the top of the patty. Add the sesame bun top and serve.