Jun 29, 2010

Recipe: Pineapple jerk burgers

By: James McNair & Jeffrey Starr

Recipe: Pineapple jerk burgers Author: Style At Home

Jun 29, 2010

Recipe: Pineapple jerk burgers

By: James McNair & Jeffrey Starr

  • 6 cored fresh pineapple rings, 1/2 inch thick
  • 6 jalapeño buns, split


  • 6 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lime juice

  • 1 large or 2 small ripe avocados, finely chopped
  • 3 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped jalapeño chile
  • 2 tablespoons freshly squeezed lime juice

Jerk marinade
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped green onions, including green tops
  • 1 tablespoon seeded and chopped Scotch bonnet or habanero chile
  • 2 tablespoons coarsely chopped garlic
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cloves
  • Pinch of ground cinnamon
  • 2 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Sutter Home Zinfandel
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 2 tablespoons light or dark brown sugar
  • 2 tablespoons freshly squeezed lime juice

  • 2 pounds ground sirloin
  • 2 teaspoons kosher or coarse sea salt
  • 1/2 cup prepared Jerk Marinade (recipe above)

1 Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

2 To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.

3 To make the salsa, combine all the ingredients in a bowl and mix well.
To make the marinade, combine all the ingredients in a food processor and blend until finely minced and mixed through.

4 To make the patties, combine the beef, salt, and 1/2 cup of marinade in a large bowl. (The rest of the marinade will be used for grilling.) Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the buns.

5 Brush the grill rack with vegetable oil. Place the pineapple rings on the rack. Brush with reserved marinade and cook for 2 to 3 minutes. Turn the rings, brush with marinade again, and cook until heated through, another 2 to 3 minutes. Remove from the grill and cover with aluminum foil to keep warm until assembling the burgers.

6 Place the patties on the rack and brush with marinade. Cover and cook, turning once and brushing with marinade, until done to preference, about 5 minutes per side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

7 To assemble the burgers, lightly spread the mayonnaise over the cut sides of the buns. On each bun bottom, place a pineapple ring, a patty, and salsa. Add the bun tops and serve.

Serves 6

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Excerpted from Burger Parties by James McNair and Jeffrey Starr Copyright © 2010 by James McNair and Jeffrey Starr. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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Recipe: Pineapple jerk burgers