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Jerk beef burgers
Tuesday, 01 June 2021 - 13:32 | Views - 24

Ingredients

For the jerk marinade

  •          2 spring onions, thinly sliced
  •          1 brown onion, chopped
  •          8 garlic cloves, chopped
  •          1 tsp sea salt flakes
  •          1 tsp freshly ground black pepper
  •          5 pimento seeds or 1 tsp allspice
  •          2–3 Scotch bonnet chillies, or 1 tsp dried red chilli flakes
  •          handful fresh thyme leaves
  •          1 tsp freshly grated nutmeg
  •          2 tbsp brown sugar
  •          1 tsp browning or dark soy sauce
  •          25ml/1fl oz apple cider vinegar or white wine vinegar
  •          750g/1lb 10oz lean beef mince
  •          125g/4½oz dried breadcrumbs
  •          6 square cheese slices
  •          sea salt flakes and freshly ground black pepper
  •          1 tbsp vegetable oil
  •          1 red onion, cut into rings
  •          6 large lettuce leaves
  •          2 tomatoes, thickly sliced
  •          6 brioche buns, split
  •          jerk barbecue sauce
  •           

For the burger patties

To serve

Method

  1.     To make the jerk marinade, put all the ingredients in a blender with 100ml/3½fl oz water. Blend well, then cover and place in the fridge if not using straightaway.
  2.     To make the burgers, put the beef mince in a bowl and add half the jerk marinade (keep the rest in the fridge to use later). Season with salt and pepper. Add the breadcrumbs and mix to combine. Mould into six burger patties. Cover and leave to set in the fridge for 30 minutes.
  3.     Cook the burgers on a hot grill or griddle pan for 10 minutes on each side, or until cooked to your liking, adding a cheese slice on top of each burger 2 minutes before the end of the cooking time.
  4.     To serve, heat the oil in a frying pan and fry the red onion rings in the oil until softened. Place a lettuce leaf and tomato slices on the base of each burger bun, add a cheese-topped burger, some red onion and a squeeze of jerk barbecue sauce. Top with the burger bun lid and serve.

 

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