Wednesday, June 21, 2006

I haven't been posting much, but.....

In case anybody reads this thing, I HAD to post the recipe for our dinner last night. It was AMAZING. I saw it on the Food Network show about the Sutter Home Better Burger Contest and googled it - if you haven't already done this, here it is typed out for your gustatory pleasure: Pineapple Upside Down Jerk Burgers! It's burgers with jerk marinade mixed in, grilled and basted with more marinade, served with grilled fresh pineapple rings (also basted with the marinade) and topped with a mango-avocado salsa and lime mayonnaise.


1 cup chopped cilantro
1 cup chopped parsley
4 green onions, chopped
2 small habaneros, seeded and chopped
6 garlic cloves
2 teaspoons grated fresh ginger
1 tablespoon allspice
1 tablespoon thyme
1 teaspoon cloves
Pinch of ground cinnamon
2 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons red zinfandel
1/4 cup soy sauce
2 tablespoons water
2 tablespoons brown sugar
2 tablespoons lime juice

2 pounds ground sirloin
1/2 cup Jerk Marinade
2 teaspoons salt

2 mangoes, minced
1 large avocado, finely chopped
3 tablespoons minced cilantro
1 jalapeño, minced
2 tablespoons lime juice

6 tablespoons mayonnaise
1 tablespoon lime juice

6 cored fresh pineapple rings, sliced 1/2-inch thick
6 jalapeño hamburger buns, split
For Jerk Marinade: Combine cilantro, parsley, onion, habaneros, garlic, ginger, allspice, thyme, cloves, cinnamon, oil, vinegar, zinfandel, soy sauce, water, brown sugar and lime juice in food processor; process until finely minced. Pour into sieve; strain juice into bowl, pressing mixture with back of spoon until dry. Discard solids.

For Patties: Mix beef with 1/2 cup strained marinade. Lightly form into 6 patties. Salt both sides lightly; set aside. Reserve remaining marinade for grilling.

Prepare medium-hot fire.

For Mango-Avocado Salsa: Combine mangoes, avocados, jalapeño and lime juice. Set aside.

For Lime Mayo: Mix mayonnaise and lime juice. Set aside. To Finish: When grill is ready, brush rack with olive oil. Grill pineapple rings, basting with reserved marinade, 2-3 minutes; flip rings, baste again, and grill 2-3 minutes or until heated through. Remove and set aside.

Place patties on rack; baste with reserved marinade. Cover and cook, turning once, 4-5 minutes per side for medium-rare. Baste again with marinade after turning.

In last few minutes of cooking patties, grill buns, cut side down, until lightly toasted.

Remove buns from grill; place on plates. Lightly spread each bun half with lime mayo. Top each bun bottom with pineapple ring, followed by burger. Top each patty with 2 tablespoons salsa. Add bun tops and serve.

Makes 6 burgers.

Source: Gina Wilson/Sutter Home Winery; I got the recipe from the San Antonio Times website at

You guys, seriously: make this. It was awesome.