Prep 30 mins
Cook 8 mins
For the BBQer in the family. I will also post the Orange-Chipotle Mayonnaise. Original was from Automatic Slim's Tonga Club-Memphis, Tenn. posted in Bon Appetit. Note to those who are going to try this: Please make sure you read the reviewers comments. I don't plan on jiggling the recipe because it is a restaurant recipe posted by Amysauntjo. However, looks around and whispers, A bit of Jerk seasoning like the one I get from one of the major companies might not be amiss mixed in with the meat. But don't tell the restaurant that either... and you might really want to include the mayo suggested on this.
- 1 1⁄2 cups green onions, coarsely chopped
- 1 tablespoon thyme, fresh, chop
- 1 small habanero peppers or 2 medium jalapeno chiles, seed and chop
- 1 garlic clove, peel
- 1⁄2 cup golden brown sugar, firm packed
- 1⁄2 cup vegetable oil
- 1⁄2 cup soy sauce
- 1 teaspoon ground allspice
- 2 lbs 98% lean ground beef
- 6 hamburger buns with sesame seeds, toasted
- 1 onion, thinly sliced
- 3 tomatoes, sliced
- For Jerk Sauce: Process the onion, thyme, chilie[s], and garlic in processor. After chopping add the brown sugar, oil, sauce and allspice process until smooth. Season with salt and pepper.
- Prepare barbecue to med high heat and set aside 3/4 cup jerk sauce. Shape ground beef into 6 patties and marinate in 1/2 cup jerk sauce for 20 minutes. Make sure you turn to coat them.
- Sprinkle patties with salt and pepper. Grill to desired degree of doneness while basting with jerk sauce. Approx four minutes per side for medium.
- Assemble burgers with Orange-Chipotle Mayonnaise, onion slices, tomato slices, lettuce. Passing the 3/4 cup jerk sauce. Do NOT use the marination sauce. Dump that.
I think I would prefer some of the seasonings added to the meat itself for a stronger burst of flavor. The marinade is tasty, but the glaze remains on the outside. I will play with this one again. Thank you for sharing your recipe.
the burgers were definitely good, but i didn't really taste the "jerk" in it..