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.
Here’s the recipe:
INGREDIENTS
- 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…
- Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
- Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
- Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
- Pork Piccatta by Family Foodie
- Moules a la Provencale by The Girl in the Little Red Kitchen
- Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
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…
- Elegant Pot Roast by Daily Dish Recipes
- Red, White and Cordon Bleu by Cindy’s Recipes and Writings
- Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
- Delicious BBQ Ribs by Pippi’s in the Kitchen Again
- Beef Stroganoff by From Fast Food to Fresh Food
- Italian Style Baby Back Ribs by Cooking Underwriter
- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
- Chicken Florentine by There and Back
- Penne Rigate with a White Ragu Sauce by Momma’s Meals
- Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
- Roasted Sausages and Grapes by Comfy Cuisine
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…
- A Midsummer’s Picnic w/ Wine by GirliChef
- Muscat and Raspberry Cake by Happy Baking Days
- Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
- Late Harvest Citrus Cake by Vintage Kitchen Note
- Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
Related articles
- Beat The Heat #SundaySupper – Hot Wine Pairings for “Cool” Food (enofylzwineblog.com)
- Is wine best paired with food, or is it meant to be enjoyed alone (Part II)? (wine-blog.org)
Your burger looks awesome-I love jerk seasoning!
Thanks! I enjoyed the experience…think I’ll stick to blogging about wine and leave food blogging to the professional though;-)
Thanks Heather. It turned out better than I expected! I used some of the jerk seasoning on some chicken I grilled tonight. Yum!
It looks perfect for a great summer cookout, Martin! Cindy’s Recipes and Writings
Thanks Cindy! They turned out better than expected. I’ll have to make more next time!
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.
Thanks Renee! I had a good time making them. I’ve already got a couple of tweaks in mind for next time!
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!
Thanks Susan! The oven fries turned out perfectly crisp too! That’s a change for me – lol!
Looks amazing!!! and great job with the food blogging!
Thanks Melanie. I had fun, and it was tasty. Next time, I’ll know not to blog about a dish you’re having for a meal when you’re hungry!
These burgers look great! I’ll put my husband in charge of making these for our next bbq!
Cheers!
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!
I discovered jerk seasoning about 2 years ago and I just love it. Never thought about making turkey burgers with it but it sounds fabulous. Thanks for the inspiration. And I love learning more about wine from your blog.
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
Your burgers look BEYOND fabulous!
So, addicted to food blogging yet? 😉
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
Those burgers look pretty healthy to me 🙂 and juicy too. Huge fan of mangoes so will be making your mango slaw soon ! Yummy ! You really should do more recipes Martin ! You’re gooooood 🙂
Sunithi…try with Greek Yogurt instead of mayo or another low/no cholesterol/fat alternative. Let me know how it turns out! Thanks!
Wonderful burger, with a chilled wine on a sunny day! I had wondered about your blog´s name a few times!! Have a great sunday!
Thanks Paula…now you know! I may try to do a bit more if do it again…but then again;-)
What a great way to change up the typical burger! Love it, and I’ll drink wine with any dish! 🙂
Thanks Tammi! I was a fun (though at times a bit nerve-wrecking) experience!
Martin~ I knew we would turn you into a total foodie…. What did you expect hanging out with all us foodies for #sundaysupper every week! Thank you so much for all your help with this week’s event!
You’re welcome Isabel…it was fun…I may drive in another time two down the road!
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!
Thanks so much Katy for the kind words!
Spicy! I love your spin on the burger. Will we see more recipes from you?? This was awesome.
Also love your blog name even more!
Thanks Amy! I may dabble from time to time…think I’ll leave it up to the more talented food blogger such as yourself though…it was nerve-wrecking!
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!
What a gorgeous looking burger! My mouth is watering!
Not sure if my comment went through the first time, but I just wanted to say that is one gorgeous burger! My mouth is watering!
Thanks Leslie…It was as good as it looks! Easy too! Already working on some tweaks for next time!
I will have to remember to pair sweet with spicy in the future. I can see how that would work very well. Thanks for the tips and the spicy burger recipe!
My pleasure Tora! Thanks!
Oh, this is fabulous…love the green apple in the turkey burger! Thanks for sharing!
Thanks Bonnie!
I love the concept of picking the wine first and deciding what to serve with the wine. Jerk marinade is on my to make list. Burger seems like a good dish to start with! Thanks for pairing all our dishes!
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!