I Accept Your Challenge, Honey Mim!

My lovely little sister didn't know what she was getting into when she issued me a challenge in my comments for Tuesday's post. "Maybe you should find some beachy recipe... That doesn't involve seafood. That is my challenge to you young padawan." Your wish is my command (how lucky for me that I came across this recipe while looking for onion soup the other day and had already planned on making it tonight anyway).

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

1. 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.
2. 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.
3. Prepare BBQ grill to medium-high heat. Set aside 3/4 cup of the jerk sauce.
4. 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).
5. 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.
6. 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).