a delicious burger, the recipe includes a homemade jerk sauce as well :) time does not include the 20 minute standing time from bon appetit
- 1 cup mayonnaise
- 3 tablespoons orange juice
- 1 tablespoon chipotle chile in adobo, chilies*
- 1 bunch green onion, coarsely chopped (about 1 1/2 cups)
- 1 tablespoon chopped fresh thyme
- 1 small habanero peppers or 2 medium jalapeno chilies, seeded, chopped
- 1 garlic clove, peeled
- 1⁄2 cup packed golden brown sugar
- 1⁄2 cup vegetable oil
- 1⁄2 cup soy sauce
- 1 teaspoon ground allspice
- 2 lbs ground beef (15% fat)
- 6 hamburger buns with sesame seeds, toasted
- 1 onion, thinly sliced
- 3 tomatoes, sliced
- 6 romaine lettuce leaves
- For orange-chipotle mayonnaise:.
- Mix all ingredients in small bowl. Season to taste with salt and pepper.
- For jerk sauce:.
- Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
- Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
- Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
- * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
Yumm!! I cut the brown sugar and allspice in half, but that;s our taste. The mayo came out a bit watery, so next time I will use OJ concentrate. Other than that, it was quite excellent. Thanks for sharing, and I can't wait to try the jerk sauce on yard bird.
My family LOVES this recipe! This is restaurant quality. Thank you so much for sharing. I have made it several times now. I make only half the orange-chipotle sauce as that seems to be enough for our family, even though it is delicious. I often only make 1/2 the jerk sauce as well for 6-8 burgers. It makes a lot. I do make it pretty much as written, except to use dried thyme (I never remember to buy fresh) & have yet to find a habanero pepper for sale around here. I only adjust the ingredients by 1/2. I like to mix the jerk sauce into the meat before forming into patties, instead of putting it on and waiting 20 min. We also always grill some thick onion slices on the grill at the same time. If you like you can use a little olive oil & salt on the onion before grilling. Sometimes I do, sometimes not. The grilled onions are delicious on these burgers. This is my husband's all time favorite burger recipe & I love them too. Our kids don't eat the sauce as the chipotle's really spice it up, but they love the burgers even with the jalapenos. (hint...the chipotles in adobo I find here to buy come in cans. We freeze flat in a ziplock bag what we don't use & I just pull out the bag and break some lose each I make this recipe. No need to buy a new can each time). This recipe flavor changes each time I make it due to the variance in the heat of the peppers and the adobo. It really does alter the entire taste.
This buger had great flavor. My wife and I prepared the jerk sauce with less all spice than it calls for and we loves it. The sauce was great!! The sweetness that the truvia added was a nice change and made our mouths water!! The mayo was perfect and we will definatly be adding this to the menu again...