Jamaican Jerk Burgers
In Jamaica, a spicy seasoning known as "jerk" is used to flavor meats and chicken, which are then grilled. Flavored with allspice (which is indigenous to the area), fiery hot chiles and citrus juice, it is said that a good jerk sauce is powerful enough to wake up even the most confirmed dead. I have tamed the heat a bit in this recipe by using jalapeños, rather than the traditional guajillos, which are about 10 times more intense, but you may prefer to adjust the amount of chiles used to suit your own preference.
- 1/2 small orange
- 1 piece peeled ginger, about 1/2-inch in length
- 3 fresh jalapeño chiles, stemmed and seeded
- 2 cloves garlic, peeled
- 2 green onions, trimmed
- 2 teaspoons allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon dried thyme, crushed
- 2 teaspoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 pound ground meat (turkey, beef, or combination)
- 1 tablespoon dried bread crumbs
- 1 teaspoon soy sauce
- 1 teaspoon extra virgin olive oil
Using a vegetable peeler or zester, scrape off 2 tablespoons of orange zest from the skin of the orange. Set both the orange zest and the orange aside.
Using a food processor or hand blender, finely chop the orange zest, ginger, jalapeños, garlic and green onions until a coarse paste is formed. Add the juice from the orange half and the allspice, cinnamon, nutmeg, thyme, brown sugar and Worcestershire sauce. Blend again until mixed.
Place the meat and bread crumbs in a mixing bowl. Pour in the blended mixture and, using your hands, mix thoroughly into the ground meat. Shape the mixture into 4 patties. Cover and refrigerate at least 30 minutes to allow the flavors to blend and for the patties to firm up.
Form the meat into patties. Rub the outside of the patties with the soy sauce and olive oil. Grill according to preference. Serve as you would any burger, with buns, condiments and lettuce and tomato garnishes.
Global Gourmet Recipes:
©1994, Katherine Heyhoe. All rights reserved.
Global Gourmet Recipes
This Archived Page created between 1994 and 2001. Modified August 2007