Voodoo Island Burgers

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.


For the Burgers:
2 pounds ground chuck (80/20 mix)
1 tablespoon extra fine ground coffee
2 tablespoons A1 sauce
1 tablespoon Worcestershire sauce
1/2 large onion, grated with juice
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon fresh ground pepper

For the Voodoo Sauce:
1 cup soy sauce
1/2 cup dark brown sugar, packed
1/4 cup ketchup
1/2 Scotch Bonnet pepper, seeded and chopped (or substitute one habanero pepper) It is highly recommended that you wear gloves when working with these types of peppers. They are extremely hot and the oils can blister the skin.
Juice of 1 fresh lime
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic

For the Topping and the Buns
Banana-avocado spread (See recipe below)
6 fresh bakery hamburger buns
2 ripe mangos, peeled, and pulp finely chopped
12 slices of bacon, fried crispy
6 slices red onion or Vidalia sweet onion
Lettuce (optional)

For the Banana-Avocado Spread:
2 ripe bananas, peeled and sliced in 1 to 2 inch pieces
2 ripe Hass avocados, peeled and chopped
1 jalapeno pepper, seeded and chopped (optional, depends on how much heat you like)
2 tablespoons lime juice
1 tablespoon cilantro, chopped
1/4 cup orange juice
1/4 teaspoon black pepper
1/4 teaspoon salt



For the Burgers:
To make the patties, combine the ground chuck, ground coffee, A1 sauce, Worcestershire sauce, onion and onion juice, garlic powder, oregano and fresh ground pepper in a large mixing bowl. Gently mix by hand until all ingredients are well incorporated. Divide the mixture into 6 equal portions and form into patties. Cover with plastic wrap and refrigerate until ready to use.

For the Voodoo Sauce:
In a saucepan, stir the sugar into the soy sauce over low heat until dissolved. Add the remaining ingredients and simmer for several minutes. Allow to cool. Cover and set aside until ready to use.

For the Banana-Avocado Spread:
Place the bananas, avocado, jalapeno pepper, lime juice, cilantro, orange juice, black pepper and salt in a blender, or food processor. Pulse to obtain desired consistency.

Fry the 12 strips of bacon until nice and crispy, place on a paper towel to drain and set aside.

Peel the mango and cut the pulp away from the seed. Chop the pulp and place it in a small bowl until ready to use.

If using a gas grill, spray the grate with cooking oil and preheat the grill on medium high.
Place the burger patties on the grill and brush generously with the Voodoo Sauce. Cover and cook the burgers for 4 minutes undisturbed (This means don’t move them)

Flip the burgers and repeat the process allowing the sauce to caramelize.

About 2 minutes before the burgers are finished, place the buns on the grill on indirect heat and toast lightly.

To assemble, remove the buns and burgers from the grill. Slather both the top and bottom halves of the buns with the avocado-banana spread. Sprinkle some of the chopped mango over the bottom half of the buns with the avocado-banana spread. Place one patty on top of the chopped mango; add 2 slices of crisp bacon and 1 slice of red onion or Vidalia onion to each burger. Add lettuce if so desired. Cover with the top half of each bun.

You are now ready to enjoy the burger cuisine of Voodoo Island.