California Avocado season has ended.

Pineapple Upside-Down Jerk Burgers

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Pineapple Upside-Down Jerk Burgers


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.


Serves: 6

As needed mayonnaise
6 Tbsp. mayonnaise
1 Tbsp. freshly squeezed lime juice
As needed Salsa
2 ripe mangoes, finely chopped
1 large or 2 small ripe, Fresh California Avocados, finely chopped
3 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped jalapeño chile
2 Tbsp. freshly squeezed lime juice
As needed Jerk Marinade
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onions, including green tops
1 Tbsp. seeded and chopped Scotch bonnet or habanero chile
2 Tbsp. coarsely chopped garlic
2 tsp. grated fresh ginger
1 Tbsp. ground allspice
1 Tbsp. dried thyme
1 tsp. ground cloves
As needed Pinch of ground cinnamon
2 tsp. olive oil
1/4 cup red wine vinegar
2 Tbsp. Sutter Home Zinfandel
1/4 cup soy sauce
2 Tbsp. water
2 Tbsp. light or dark brown sugar
2 Tbsp. freshly squeezed lime juice
As needed Patties
2 lbs. ground sirloin
2 tsp. kosher or coarse sea salt
1/2 cup prepared Jerk Marinade (recipe above)
6 cored fresh pineapple rings, 1/2 inch thick
6 jalapeño buns, split

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


  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!

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

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


(1 Ratings)