Caribbean Jerk Burger

Caribbean Jerk Burger

David Venable

Prep Time: 20 minutes

Serves: 4

Ingredients

  • 1 cup mango, diced
  • 1/8 cup red onion, finely diced
  • 1/2 cup cilantro, divided
  • 1/4 tsp salt
  • 4 limes, divided
  • 2 deseeded jalapeños, divided
  • 4 scallions
  • 2 cloves of garlic
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 3 tsp jerk seasoning, plus 2 Tbsp for patties
  • 4 burger patties , 5–6 oz each
  • 4 tsp mayo
  • 4 potato buns, toasted in butter

Preparation

To a medium bowl, add the mango, red onion, 1-1/2 tablespoon of chopped cilantro, salt, 1-1/2 tablespoon lime juice, and one half of a jalapeño (about 3-1/2 teaspoons) finely diced. Mix to combine and refrigerate in an airtight container for at least an hour or up to overnight.

To a food processor, add scallions, the remaining jalapeño, garlic, brown sugar, vegetable oil, soy sauce, the zest of two limes and remaining juice, 3 teaspoons jerk seasoning, and the remaining cilantro. Process until relatively smooth.

Set aside 1/2 of a cup for topping the burgers and reserve the rest for basting.

Preheat your grill or grill pan over medium heat. Season the burger patties with the remaining two tablespoons of jerk seasoning and grill for about 4 minutes per side, basting often with the jerk paste, until nicely caramelized and cooked to your desired doneness, 145–150° for medium to medium well.

To assemble, spread a teaspoon of mayo on the bottom of each potato bun. Add the burger and top with a drizzle of the remaining jerk paste and a generous serving of mango salsa. Add the top of your bun and enjoy.

Cook's Notes

Instead of throwing out your cilantro stems, add 1/2 a cup to the jerk paste in place of the leaves.

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