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.


Blogger just_hannah said...


I'm not sure if you regularly chck this, but I thought I'd have a go anyway. My name is Hannah, I'm from Australia, and I discovered your blog while trying to work out where (and to what university) I'd like to go to do an exchange year, hopefully next year. Sofar I'm thinking UNC Chapel Hill, UVA, or Austin.

So imagine my delight when I find a Chapel Hill blogger who not only posts recipes (I do love food blogs) but goes to one of my university choices and studies English, exactly what I hope to study!

I'm not quite sure what I'm hoping here, perhaps just to let you know that I thoroughly enjoy/ed reading your blog, but also to tentatively ask if you have any advice or comments on UNC, English courses, life (and food) where you are? Anything at all would be wonderful.

Of course, I fully understand (well, I've read) that you are busy, so now worries if you lack the time or inclination to respond.

And congratulations on the pregnancy!

P.S. The blogspot I jsut created isn't really real, I just had to do it so I could post here...

11:08 PM  

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