June 10, 2011
Recipe:
Step 1: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
Step 2: To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.
Step 3: To make the salsa, combine all the ingredients in a bowl and mix well.
Step 4: To make the marinade, combine all the ingredients in a food processor and blend until finely minced and mixed through.
Step 5: 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.
Step 6: Brush the grill rack with vegetable oil. Place the pineapple rings on the rack. Brush with reserved marinade and cook for 2-3 minutes. Turn the rings, brush with marinade again, and cook until heated through, another 2-3 minutes. Remove from the grill and cover with aluminum foil to keep warm until assembling the burgers.
Step 7: 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.
Step 8: 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.
Reprinted with permission from James McNair and Jeffrey Starr’s Burger Parties (2010 Ten Speed Press).
Ingredients
Mayonnaise
6 tbsp mayonnaise
1 tbsp freshly squeezed lime juice
Salsa
2 ripe mangoes, finely chopped
1 large or 2 small ripe avocados, finely chopped
3 tbsp finely chopped fresh cilantro
1 tbsp finely chopped jalapeño chili
2 tbsp 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 tbsp seeded and chopped Scotch bonnet or habanero chili
2 tbsp coarsely chopped garlic
2 tsp grated fresh ginger
1 tbsp ground allspice
1 tbsp dried thyme
1 tsp ground cloves
Pinch of ground cinnamon
2 tbsp 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
Patties
2 lb. ground sirloin beef
2 tsp kosher or coarse sea salt
1/2 cup prepared Jerk Marinade (recipe above)
6 cored fresh pineapple rings, 1/2″ thick
6 jalapeño buns, split
Directions
Yield:
Step 1: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
Step 2: To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.
Step 3: To make the salsa, combine all the ingredients in a bowl and mix well.
Step 4: To make the marinade, combine all the ingredients in a food processor and blend until finely minced and mixed through.
Step 5: 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.
Step 6: Brush the grill rack with vegetable oil. Place the pineapple rings on the rack. Brush with reserved marinade and cook for 2-3 minutes. Turn the rings, brush with marinade again, and cook until heated through, another 2-3 minutes. Remove from the grill and cover with aluminum foil to keep warm until assembling the burgers.
Step 7: 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.
Step 8: 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.
Reprinted with permission from James McNair and Jeffrey Starr’s Burger Parties (2010 Ten Speed Press).
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Tags: barbecueBeefBurger PartiesburgerscookbookHamburgerspartyRecipeSummer
