Recipe: Pineapple jerk burgers

Ingredients

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

• 6 jalapeño buns, split

Mayonnaise

• 6 tablespoons mayonnaise

• 1 tablespoon freshly squeezed lime juice

Salsa

• 2 ripe mangoes, finely chopped

• 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

Patties

• 2 pounds ground sirloin

• 2 teaspoons kosher or coarse sea salt

• 1/2 cup prepared Jerk Marinade (recipe above)

Directions
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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