Jamaican Jerk Burgers Recipe

Ingredients

• 1 Tbsp fresh thyme
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons white vinegar
• 1 Tbsp water
• 1/2 Scotch bonnet or habanero chili pepper, seeds removed, minced
• 1/2 cup chopped green onion, including greens
• 2 cloves garlic, chopped
• 1 teaspoon ground ginger
• 1 teaspoon molasses
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 1 1/2 pounds ground beef, at least 16% fat

• 2 cups shredded cabbage
• 1/4 cup chopped red onion
• Pinch of chopped thyme
• 3 Tbsp mayonnaise
• 2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar)
• 1 teaspoon of grated orange or lime zest
• Salt and freshly ground black pepper to taste

Directions

 

1. Food processor, place the vinegar, water, red pepper, green onions, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1 / 2 teaspoon salt and pepper. Pulse until finely chopped. If you do not have a food processor finely chop the onion and chili peppers, garlic and green. Mix ingredients in a bowl.

2. With your hands mix gently with a mixture of ground beef jerk in a big bowl of freshly harvested. Do not over-mix. Form meatballs about 1 / 2 cm thick and wider than the diameter of your burger. Chill about 30 minutes or until ready to cook. (Remember to wear gloves when handling a tear condiments or wash hands with soap and water after use.)

3. In a medium bowl, mix the cabbage, red onion, thyme, mayonnaise, lemon juice, zest, salt and pepper.

4. Prepare gas or charcoal grill to cook on high flame. Place patties on cleaning the grill grate well oiled. Grill the burgers for about 5 minutes per side. Do not press the burgers during cooking. If you do not have a grill, you can use a pan or a cast iron skillet.

Serve burgers with coleslaw, with or without buns.

Makes 6 burgers.