Tipsy Devil Jerk Burgers with Jicama, Carrot and Golden Raisin Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


4 scallions, roughly chopped
2T fresh thyme, lightly packed
2 habanero peppers, seeded
4 garlic cloves, peeled
1 inch piece fresh ginger, grated on a microplane
Juice of 1 lime
2T soy sauce
1T dark molasses
3T dark rum
1/2 c dark brown sugar, firmly packed
2 t allspice
2 t ground black pepper
1/2 t cinnamon
1/2 t nutmeg

1 lb ground chuck
1 lb ground sirloin
1 t kosher salt
1 t ground black pepper
zest of 1 lime

1 c jicama, shredded (approx. 1/2 of 1 large jicama)
1 c. carrots, matchstick cut
4 T olive oil
1 T lime juice
2 T apple cider vinegar
1/3 c golden raisins
1/4 t kosher salt
1/8 t black pepper

6 slices sharp white cheddar
1 mango, peeled and thinly sliced
6 kaiser rolls, split
1/4 c softened butter
2 c baby arrugula


To make the jerk sacue, place scallions, thyme, habanero, garlic and ginger into a food processor. Pulse to combine. Add lime juice, soy sauce, molasses and rum; pulse/process until fully combined and liquid. Add brown sugar, allspice, black pepper, cinnamon and nutmeg. Pulse until all spices have combined into the liquid. Divide the sauce equally into two bowls. Set one bowl aside until time of service.

To make the patties, in a large bowl, combine ground chuck, ground sirloin, salt, pepper and lime zest. Mix until just combined, but avoid overhandling. Divide into six equal patties. Using a pastry brush, brush both sides of the patties generously with jerk sauce.

For the slaw, gently squeeze shredded jicama to remove excess liquid. Discard liquid. Toss jicama with carrots in a bowl. In a clean food processor, combine olive oil, lime juice, vinegar, raisins, salt and pepper. Process until raisins have broken down and mixture has emulsified. Pour raisin mixture over the jicama and carrots; toss to coat. Chill until service.

Grilll burger patties by placing them over the direct heat of the grill, cooking 5-7 minutes per side. During the last few minutes of cooking, place cheddar slices on top of the burgers. Also during the last few minutes, spread the buns with the butter and place, cut side down, on the indirect heat of the grill to toast.

To assemble burgers, on each bun bottom, place 1/3 cup loosely packed arrugula, 2 slices of mango and a burger patty. Top patty with an additional tablespoon of jerk sauce from reserved bowl. Evenly divide slaw onto burgers and top with bun top.