Wasabi Jerk Burger

Pairs well with:


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


1 cup soy sauce
2 1/2 tablespoons wasabi powder
1 teaspoon toasted sesame oil
2 pounds ground chuck
2 tablespoons jerk seasoning (with salt added)
1 clove garlic, minced
1 (9 oz.) jar mango chutney
1/2 cup coconut
1 tablespoon fresh ginger, grated
1/4 cup scallions, sliced
2 tablespoons rice wine vinegar
2 tablespoons Colavita olive oil
2 large yellow onions, sliced
6 slices pepperjack cheese
6 sesame seed buns, split



Preheat grill. In a medium bowl, combine soy sauce, wasabi powder and toasted sesame oil. Mix well. Set aside. In a large mixing bowl, combine ground chuck, jerk seasoning and garlic. Mix well. Divide beef mixture into 6 equal portions. Shape portions into patties. Arrange patties on a large platter. Pour reserved soy mixture over patties, turning once to coat. Cover with plastic wrap and chill for 1 hour. In a small mixing bowl, combine mango chutney, coconut, ginger, scallions and rice wine vinegar. Stir well. Reserve. Heat olive oil in a large sauté pan that has been placed on the grill rack over high heat. Add onions and cook, stirring occasionally for 15-20 minutes or until onions are well-cooked and lightly browned. Remove from heat and reserve. Place burgers on grill rack and sear over high heat for 1 minute on each side. Continue cooking burgers over medium heat until they reach desired doneness. Place 1 slice of pepperjack cheese over each burger and continue grilling just until cheese melts. Toast buns, cut side down. Assembly: Spread a thick layer of the chutney sauce on the bottom of each bun. Top with grilled burgers, cheese side up. Place a generous spoonful of the onions on each burger. Add sesame seed bun tops. Enjoy.