Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

PINEAPPLE UPSIDE-DOWN JERK BURGERS
View on Mobile Site

Rating

4 of 5 1

1 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

Pineapple Upside-Down Jerk Burgers

Author: Gina Wilson, 2005 Sutter Home Winery’s Build a Better Burger Cook-Off

Recipe Provided By

Austin, Texas, resident Gina Wilson made this Caribbean-inspired burger at the 2005 Sutter Home Winery’s Build a Better Burger Cook-Off. “Celebrating the fresh fruits of the season,” Gina explains, “this spicy-sweet combination is the perfect summer burger recipe. The highly seasoned, moist patties have just the right amount of spicy heat, and the sweetness of the pineapple on one side of the meat and mango on the other side complements it well. The buttery mango–avocado salsa adds a nice creamy texture, and the lightly toasted jalapeño bun is perfect for this tropical version of an American tradition.” Look for jalapeño buns in the bakery section of many large supermarkets.

Ingredients

  • 0.000

    Mayonnaise

  • 6.000 6 Tbsp.
    mayonnaise
  • 1.000 1 Tbsp.
    freshly squeezed lime juice
  • 0.000

    Salsa

  • 2.000 2
    ripe mangoes, finely chopped
  • 1.000 1
    large or 2 small ripe, Fresh California Avocados, finely chopped
  • 3.000 3 Tbsp.
    finely chopped fresh cilantro
  • 1.000 1 Tbsp.
    finely chopped jalapeño chile
  • 2.000 2 Tbsp.
    freshly squeezed lime juice
  • 0.000

    Jerk Marinade

  • 1.000 1 cup
    chopped fresh cilantro
  • 1.000 1 cup
    chopped fresh flat-leaf parsley
  • 0.500 ½ cup
    chopped green onions, including green tops
  • 1.000 1 Tbsp.
    seeded and chopped Scotch bonnet or habanero chile
  • 2.000 2 Tbsp.
    coarsely chopped garlic
  • 2.000 2 tsp.
    grated fresh ginger
  • 1.000 1 Tbsp.
    ground allspice
  • 1.000 1 Tbsp.
    dried thyme
  • 1.000 1 tsp.
    ground cloves
  • 0.000
    Pinch of ground cinnamon
  • 2.000 2 tsp.
    olive oil
  • 0.250 ¼ cup
    red wine vinegar
  • 2.000 2 Tbsp.
    Sutter Home Zinfandel
  • 0.250 ¼ cup
    soy sauce
  • 2.000 2 Tbsp.
    water
  • 2.000 2 Tbsp.
    light or dark brown sugar
  • 2.000 2 Tbsp.
    freshly squeezed lime juice
  • 0.000

    Patties

  • 2.000 2 lbs.
    ground sirloin
  • 2.000 2 tsp.
    kosher or coarse sea salt
  • 0.500 ½ cup
    prepared Jerk Marinade (recipe above)
  • 6.000 6
    cored fresh pineapple rings, 1/2 inch thick
  • 6.000 6
    jalapeño buns, split

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  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.
  3. Cover and refrigerate until assembling the burgers.
  4. To make the salsa, combine all the ingredients in a bowl and mix well.
  5. To make the marinade, combine all the ingredients in a food processor and blend until finely minced and mixed through.
  6. To make the patties, combine the beef, salt, and 1/2 cup of marinade in a large bowl.
  7. The rest of the marinade will be used for grilling. Handling the meat as little as possible to avoid compacting it, mix well.
  8. Form the mixture into 6 equal patties to fit the buns.

View a video of Chef Jeff Starr from Sutter Home Winery preparing the Pineapple Upside-Down Jerk Burgers recipe on our YouTube page!

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .