The Providence Journal / Sandor Bodo

First Valerie wrote:

“In that marvelous decade, the eighties, I crewed on a motor yacht (still do) and was lucky enough to spend summers in Newport at Goat Island. Many evenings, my husband and I and friends on other boats went to The Black Pearl where I always ordered the Pearl Burger. Unforgettably delicious!

All these years later, most of us are residing in Florida, some retired, some not but we’re still together often.

I would truly love to recreate the Pearl Burger for a reunion gathering. Do you think the Pearl Burger is still served and do you think the Black Pearl might share their recipe with us for this occasion? I remember a pita pocket and mint salad but the details are gone. Please help.”

Then Judy wrote:

“About a month ago, my sister-in-law sent in a request for The Black Pearl’s Pearl Burger. My brother (a native Rhode Islander) and sister-in-law live in Florida because my brother is the captain of a motor yacht and she is the chef on board. The only time my brother gets to have his favorite Pearl Burger is if the boat gets to Newport in the summer. He’d like to have his wife prepare it all year long. Thank you very much!”

I shared these two letters with one of Rhode Island’s most impressive executive chefs, Daniel Knerr of the Black Pearl. And being the great guy he is, he didn’t want a third letter to find its way to me. He did warn me that the Black Pearl Chowder is one recipe he won’t be sharing.

The Pearl Burger is really a hamburger served on a Syrian pocket. The secret is the Mint Salad that adorns each one.

This blend of chopped iceberg lettuce, mint, cucumber, salt, pepper, lemon juice, olive oil and tomato adds zing to any burger, said Knerr.

He does start with a 100 percent chuck burger cooked on a griddle. At the Black Pearl, which is on Bannister’s Wharf in Newport, the meat comes from A.J. Martin, a Warwick wholesale company that distributes meat, poultry, seafood and provisions to restaurants in Southern New England.

They do sell to the public but it has to be preordered a day or two before. Call (401) 739-2500.

THE BLACK PEARL MINT SALAD1

THE BLACK PEARL MINT SALAD

1/4 iceberg lettuce, large diced

1/2 cucumber, cored diced

1 tomato, medium diced

1 teaspoon mint, minced

2 tablespoons salad oil

1 tablespoon lemon juice

1 teaspoon garlic, minced

Salt and pepper, to taste

Combine all ingredients in stainless bowl. Refrigerate at least 1 hour before use.

Add to burger in Syrian pocket and serve.

Serves 4-6.