Caribbean Jerk Burgers Recipes

Steps:

• For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
• For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
• For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
• Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

Steps:

• Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
• Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.
• Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
• Serve the burgers on the buns; top with the sauteed vegetables.

Steps:

• Combine egg, crumbs, onion, and jerk seasoning.
• Add in the ground beef and mix well.
• Shape into patties and grill or pan fry.
• Serve in a crusty roll with fresh tomato slice and mayo, and lettuce.

Steps:

• For orange-chipotle mayonnaise:
• Mix all ingredients in small bowl. Season to taste with salt and pepper.
• For jerk sauce:
• Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
• Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
• Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.