Jerk Turkey Burgers With Mango Slaw – #SundaySupper with @SchlossiWines

I can’t remember the last time I didn’t have a glass of wine with dinner!  It’s a nightly ritual for my wife and I, who are both ardent wine lovers. So much so that we typically decide which wine we’re in the mood for, THEN we decide what to eat (I suspect most folks do it the other way around!) Regardless of which choice you make first food and wine together are one of life’s great pleasures.  This quotes says it all for me…

“If  food is the body of good living, wine is its soul.” — Clifton Fadiman

Those of you familiar with my ENOFYLZ (that’s oenophiles spelled phonetically in case you’re wondering) blog know it’s a Wine blog.  This week, it’s a Wine and Food blog since I’ve decided to take the leap and prepare a dish and do offer wine pairing recommendations. As a self-described “Wino with latent foodie tendencies”, it seems natural to do the food and wine post!

When I saw the lineup of diverse wine samples provided by the Schlossadler Family of Wines, this week’s Cooking with Wine #SundaySupper, it didn’t take long to decide to make something spicy.  That’s because a.) I love spicy food, and b.) One of the wine and food pairing tenets I’ve had the most success with is “spicy loves sweet”, i.e pair spicy foods with wines that have some sweetness.

I decided on Jerk Turkey Burgers with Mango Coleslaw because it’s a quintessential summer meal and well…it looked easy!   I found the recipe on the Food Network.

For the uninitiated, “Jerk” is a style of cooking native to Jamaica whereby meat (or for that matter, vegetables or tofu) is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. I’m sure there are many versions, but the two primary ingredients are allspice and Scotch bonnet peppers.   Other ingredients typically include cinnamon, cloves, garlic, scallions, thyme and salt.

Jerk Turkey Burger with oven-fried sweet potatoes and sliced mango

Here’s the recipe:


  • 1 pound ground turkey
  • 1 tablespoon jerk seasoning, plus more for sprinkling
  • 1 small green apple, peeled and grated
  • 1/2 cup finely chopped scallions
  • 1/4 cup panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground pepper
  • 1/4 cup mayonnaise, plus more for brushing
  • 1/4 cup mango chutney, roughly chopped
  • 3 cups shredded green cabbage
  • 1 carrot, shredded
  • Canola oil, for the grill
  • 4 hamburger buns or challah rolls, split ( I used whole wheat)

Combine the first 6 ingredients to make the turkey burger patties. Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

What’s a burger without fries?  I decided to add some oven-fried potatoes, and in a epiphanic burst of culinary inspiration (Um…not sure where it came from – though I suspect it’s from insanely creative, new-found foodie friends who set the bar high;-) I decided to garnish with sliced mango.

I’m pleased to report the burgers were a smash hit!  The spicy kick of the jerk seasoning in the burgers was cooled a bit by the mango slaw.  It was a wonderful match with the 2006  H.O. Becker, Kerner Auslese because of its fruity sweetness, which further offset the spicy kick of the burger.  It’s pretty healthy too, especially if you sub something for the mayo!

On the other gustatory delights offered this week by the #SundaySupper bloggers!  Additionally, my tasting notes for each wine and my wine pairing recommendations follow:

2010  Kotuku Winery, Sauvignon Blanc, Marlborough

Pale golden-yellow color with aromatic passionfruit, citrus, mineral aromas. On the palate, it’s The medium-bodied, with zesty acidity, and vibrant citrus, tropical fruits, and subtle mineral flavors. Medium-long finish.  Versatile partner with food.

Pair with these delectable dishes…

2010  Ernst Holler, Blaufrankisch, Burgenland

If you’re not familiar with Blaufränkisch (blouw-FRAHN-keesh), here’s a quick 411 – It’s a dark-skinned grape used to make red wine

Ruby color with damp earth, mixed berry, dark cherry, and spice aromas. On the palate, it’s light-medium bodied with very good acidity, supple tannins, and cherry, raspberry, spice, and a hint of cola flavors. Brings to mind Cru Beaujolais! Medium finish. Very food friendly wine.

Pair with these terrific entrees…

2006  H.O. Becker, Kerner Auslese, Rheinhessen

If you not familiar with the Kerner grape (I know I wasn’t), here’s a quick 411 – It’s an aromatic white grape variety that is the offspring of a cross between Trollinger, a red grape variety, and Riesling a noble white grape variety.  It’s named after poet and physician from Justinus Kerner.

Pale golden-yellow color with aromatic lychee, stone-fruit ,  and hints of Muscat and white flower aromas.  On the palate, it’s medium-bodied, fruity  and sweet with vivid white peach, apricot, sweet mineral flavors underscored by racy acidity.  Medium-long finish. I initially thought it was a Rosé because it looked pink, but it turned out be bottled in pink glass.  Perhaps a tribute to its parentage?

Pair with these delightful dishes…

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
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56 thoughts on “Jerk Turkey Burgers With Mango Slaw – #SundaySupper with @SchlossiWines

  1. Pingback: Pork Piccata

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  3. What a tasty burger! I am always looking for turkey recipes. Thanks so much for sharing it and for your fabulous wine information and pairings.

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  5. This looks like a great burger Martin and a wonderful twist adding the jerk seasoning! Also, who can’t resist some oven fries? As always, thank you for your wine pairing suggestions!

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    • Thanks Eileen.. FYI…I used about a TBSP and a half of McCormick’s Jerk seasoning, and it had just the right amount of spicy heat for me. Next time I’ll julienne some Mango and put it in the slaw too!

    • Thanks Laura….Have you tried making your own Jerk seasoning? I bet it’s better…I used McCormick. One of these days when I have enough time and motivation, I’m going to try to make my own and do the wet rub thing

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    • Thanks Jen! This food blogging is hard work! No room for error (I prepped yesterday), staging the plate so it looked halfway decent, taking a decent photo or 10 (and hope 1 turns out!)and of course having to wait while the staging and photo-taking going on (I was very hungry – note to self eat BEFORE next time) when all you want to do is eat!;-) Think I’ll leave it up to the professionals…though I may dabble from time to time…I actually do enjoy cooking

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  11. Yum, I love spicy food! And the ‘spicy loves sweet’ rule is a great one to remember, thanks. I’m so glad I suggested the same wine you did for my dish when writing up my post, otherwise that could have been embarrassing for me! Thank you for all the wonderful pairings AND a great recipe!

  12. For your first food post, you did a lovely job. I love jerk spices and mango, so this burger sounds delicious! I also find it interesting that you paired my dish with the red. I love chicken with red wine–I have pinot noir with roasted chicken. I’ll have to get a bottle and give it a try!

    • Thanks Linda! I’m definitely not a believer in the white meat/white wine-red meat/red wine paradigm. So much depends on how the food and is prepared and what that last flavor in your mouth is. Pinot is great with roast chicken especially, and I found the Blaufrankisch to be similar to Pinot Noir in terms of weight, and acidity and food friendliness. Cheers!

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    • Thanks for dropping by! I enjoy making recommendations for wine and food pairings. The things is that there’s rarely just 1 “right” answer and so much depends on one’s palate, but there are guidelines that greatly increase the odds of making successful wine and food matchings. Cheers!

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