In this corner, weighing in at 1/3 of a pound, we have The Bon Appetit Cookbook's recipe for Jamaican Jerk Burgers. Sweet and a little spicy, this burger is just what you need to feel like you're on the beaches of Jamaica, sipping a Mai Tai with an umbrella in it. All of the ingredients should be readily available at your local grocery store (even my local grocer carried everything this one called for).
I was a bit hesitant at first. I've never tried this one before and wasn't sure how it would turn out. I was fully prepared to not have anything to post except a fail and a picture of the pizza we would have been ordering in place of it. I never should have doubted it. My only real problem was that I had to cook the burgers on my stovetop instead of on a grill (aside from the fact that I lack a grill, it is beyond freezing outside which means I'm staying right here where it's cozy). Also, just as a heads up, I wasn't able to find fresh thyme so I just used the dry stuff. It'll definitely be better with the fresh stuff, but the dried didn't detract from it too terribly.
Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise
Recipe by The Bon Appetit Cookbook
For Orange-Chipotle Mayo
1 cup mayo (I use Hellman's; Miracle Whip may be acceptable, but I can't promise anything)
3 Tbl orange juice
1 Tbl minced canned chipotle chiles (I used the kind in adobo sauce; you should be able to find this at most grocery stores or a latin grocery store)
For Jerk Sauce
1 bunch green onion, coarsely chopped (about 1-1/2 cups)
1 Tbl chopped fresh thyme
1 small habanero chile or 2 medium jalapeno chiles, seeded and chopped (I used the jalapenos)
1 garlic clove
1/2 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce (I ran out and only used about 1/4 cup; still tasted good)
1 tsp ground allspice (I completely forgot about this one)
2 lbs ground beef, 15% fat
- For the mayo: Mix all ingredients in a small bowl. Season to taste with salt and pepper. This can be made up to a day in advance. Cover and refrigerate.
- For the jerk sauce: Finely chop the first four ingredients in a food processor. Add the sugar and next three ingredients, process until almost smooth. Season with salt and pepper to taste.
- Prepare BBQ grill to medium-high heat. Set aside 3/4 cup of the jerk sauce.
- Shape the ground beef into six 1/2-3/4 inch-thick patties; place in 9x13 glass baking dish. Pour the 1/2 cup of jerk sauce over patties and turn to coat; let stand 20 minutes (next time I'll do this; I was just running short on time).
- Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce from baking dish, about 4 minutes each side for medium.
- Spread mayo over inner surfaces of buns. Top with your choice of toppings (tomatoes, lettuce, onion, cheese). Add burger and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately (I just used all of the sauce while I cooked the patties, coating each time I flipped them).