Tortuga Burger

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.


Jalapeño Peppers 2 peppers
Allspice Berries 2 Tbsp
Cinnamon 1 Stick
Black Pepper 2 tsp
Thyme (dried) 2 tsp
Rosemary (dried) 1 tsp
Salt 2 ¼ tsp
Garlic 3 cloves
Yellow Onion 1 cup (diced)
Ground Chuck 2 lbs
Tomato (diced) ½ cup
Pineapple (diced) ½ cup
Papaya (diced) ½ cup
Cilantro 4 sprigs
Lemon Juice 2 tsp
Banana Yeast Buns 6
Oil As needed for grill



Clean grill grate (if needed). Oil grill grate. Heat gas grill to medium heat. Take Jalapeno Peppers and cut away the very top and bottom of the peppers. Cut each pepper in half. Then lay the pepper halves out, inner membrane facing up. Carefully cut away the seeds and the inner membrane, discard the parts removed. Mince the peppers, then set peppers aside. Grind together: Allspice Berries, Cinnamon, 1 tsp Black Pepper, Thyme, and Rosemary. Mince 1 glove of garlic. Add ½ of the minced Jalapeño peppers and the minced garlic to the spices you just ground. Place on small plate, cover and set aside. Mix ½ cup of yellow onion, remaining minced Jalapeno peppers, 1 tsp of spice mixture, 2 tsp of salt, and ground chuck together. Mix meat as little as possible to combine ingredients. Cover and set aside to rest. Finely chop Cilantro. Mix; Cilantro, ½ cup Yellow Onions, Tomato, Pineapple, Papaya, ¼ tsp Salt, and Lemon Juice. Cover and set aside. Split meat mixture into 6 equal portions (about 1/3 pound each). Form into patties, handling as little as possible. As each patty is formed place patty in to spice mixture to cover each side. Repeat for each of the 6 patties. Cut Buns in half. Grill burgers over medium heat for about 4 minutes, then flip and cook about 4 more minutes on other side. Toast buns for last 3 minutes of cooking time. Place buns on higher rack, or away from fire. Plating: Place cooked patty onto low half of bun, top with 2 Tbsp of the fruit mix prepared. Top with the top of bun. Serve hot.