Spice up your hamburger with the vibrant flavors of Jamaican jerk, habanero, allspice, cinnamon and ginger. Served with a citrus coleslaw.
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Looking for a way to spice up a summer barbecue?
Scotch toques, or their habanero cousins, are insanely hot so you don’t really need much, half a 1 1/2 inch long pepper, seeds removed.
Some people substitute jalapeños, but the flavor is really different, so I’d stick with scotch bonnets or habaneros if you can get them.
Cool down the chili heat with a citrus mayo-based slaw. The oil in the mayonnaise helps absorb the spicy chili to take the edge off.
Jamaican jerk burgers
Scotch Bonnet and Habanero chillies are very hot and can cause extreme pain if they come in contact with the eyes. We strongly recommend wearing protective gloves when handling the chilies and jerk mix.
ingredients
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2 teaspoon white wine vinegar
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1 tablespoon water
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1/2 scotch bonnet habanero chili pepperseeds removed, chopped
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1/2 Cup chopped green onionincluding greens
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2 cloves garlicchopped
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1 tablespoon fresh thyme
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1 teaspoon ground allspice
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1 teaspoon Cinammon
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1/4 teaspoon ground nutmeg
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1 teaspoon ground ginger
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1 teaspoon molasses
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1/2 teaspoon Salt
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1/2 teaspoon fresh ground black pepper
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1 1/2 lb ground beefat least 16% fat
Coleslaw:
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2 cups shredded cabbage
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1/4 Cup Red onionchopped
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prize chopped thyme
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3 tablespoon mayonnaise
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2 tablespoon orange juice or lime juice (if using lime juice, add a teaspoon of sugar)
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1 teaspoon grated Orange peel (or lime zest)
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Salt and freshly ground black pepper to taste
method
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Make the jerk mix:
In a food processor, combine vinegar, water, chilli, spring onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped.
If you don’t have a food processor, finely chop the chili, garlic, and spring onion. Mix ingredients together in a bowl.
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Make the patties:
Using your hands, in a large bowl, gently mix the jerk mixture into the ground beef until just incorporated. Don’t overmix.
Form into patties about 1/2 inch thick and wider than the diameter of your hamburger bun.
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Chill the patties:
Refrigerate about 30 minutes or until ready to cook. (Remember to wear gloves when handling jerk wort, or wash hands thoroughly with soap and water after handling.)
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Make the coleslaw:
In a medium bowl, gently toss together the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt, and pepper.
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Grill jerk burgers:
Prepare the gas or charcoal grill for grilling over high direct heat. Place the patties on the clean, well-oiled cooking grate. Grill the burgers for about 5 minutes per side. Do not press on the burgers while frying. If you don’t have a grill, you can use a griddle or cast iron skillet.
How long to cook burgers on the grillCONTINUE READING:
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Surcharge:
Serve burgers with coleslaw, with or without a hamburger bun.
| nutritional information (per serving) | |
|---|---|
| 389 | calories |
| 25g | Fat |
| 8g | carbohydrates |
| 32g | protein |
