Jamaican Jerk Burgers

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Burger are a summertime staple……… Jamaican Jerk Burgers are one of my favorite.

Jamaican Jerk Burgers

 


I found this original recipe on one of my favorite recipe web sites Epicurious. When I first had access to the internet I stumbled across this web site and it has kinda become my foodie bible.

If I am at a loss for inspiration, I can always find it here. I recommend this site for anyone who is out of ideas or needs a special recipe.

Jamaican Jerk Burgers

Last year we traded our gas grill for a charcoal grill…….best idea ever!!! There is something that charcoaling gives, that you just can’t get from a gas grill.

The age-old debate over which grilling method is “better” is always a HOT topic.. While no studies prove that either is healthier, gas does burn cleaner. Charcoal grills emit more carbon monoxide, particulate matter and soot into the atmosphere, contributing to increased pollution and higher concentrations of ground-level ozone. But, from a taste perspective, on the other hand, the smokier, richer taste of food cooked on a charcoal grill is preferred by many…….us!!!!

Jamaican Jerk Burgers

These burger not only get a smoky flavor from the charcoal, but also from the jerk sauce. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice to ..well almost anything… Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.

My recipe replaces the scotch bonnet with jalapeño, We like spice but not quite that much. Allspice, brown sugar, and scallions with soy make a marinade for the burgers. Reserved marinade makes a nice mop ( baste ) for the burgers as they cook….. keeps them super juicy.

Jamaican Jerk Burgers

If you have something hot, you need something cool. Jamaican Slaw is the perfect topper for Jamaican Jerk Burgers. Cool and creamy.

Cabbage, multi colored peppers, and scallions are coated with a Miracle Whip…….I know I say this every time, but Miracle Whip is my preferred …….if you must, use mayo……orange juice, and for a little smokiness chipotle chilies……Chipotles are small jalapeños, that have been dried by a smoking process that gives them a dark color and a distinct smoky flavor.  They are canned in a red sauce that has a fantastic, smoky flavor as well. Only three ingredients make the prefect sauce for the slaw.

Toasted onion buns are the prefect vessel for the slaw topped burger. I toast mine in the toaster on the bagel setting…….only toasts one side…..great huh?

Jamaican Jerk Burgers

So, once cooked, place the burger on the bottom half of the bun, top with the creamy slaw, top with the top of the bun, and enjoy!!!!

Next time you want a juicy, creamy spicy burger….fire up the charcoal grill and make Jamaican Jerk Burgers !

Jamaican Jerk Burgers
Author: 
Serves: 6
 
Ingredients
  • Burgers
  • 1 bunch green onions, coarsely chopped (about 1½ cups)
  • 1 tablespoon chopped fresh thyme
  • 2 medium jalapeño chilies, seeded, chopped
  • 1 garlic clove, peeled
  • ½ cup (packed) golden brown sugar
  • ½ cup vegetable oil
  • ½ cup soy sauce
  • 1 teaspoon ground allspice
  • 2 pounds ground beef (15% fat)
  • 6 onion hamburger buns, toasted
  • Slaw
  • 6 cups shredded green cabbage
  • ½ cup each red,orange,yellow peppers, julienne
  • ½ cup green onions, chopped
  • 1 cup miracle whip
  • 3 tablespoons fresh orange juice
  • 1 tablespoon minced canned chipotle chilies
Instructions
  1. Burgers
  2. Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
  3. Prepare barbecue (medium-high heat). Set aside ¾ cup jerk sauce. Shape ground beef into six patties and place in 13x9x2-inch glass baking dish. Pour ½ cup jerk sauce over patties and turn to coat; let stand 20 minutes.
  4. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
  5. Place burgers on bottom halves of toasted buns. Top with Jamaican slaw and top bun.
  6. Slaw
  7. cups shredded green cabbage
  8. /2 cup each red,orange,yellow peppers, julienne
  9. /2 cup green onions, chopped
  10. cup miracle whip
  11. tablespoons fresh orange juice
  12. tablespoon minced canned chipotle chilies
  13. Instructions
  14. In large bowl, whisk together miracle whip, orange juice, chipotle
  15. Add cabbage, peppers and green onions; toss to coat
  16. Let stand for 15 minutes.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Cilantro-Sriracha Burgers

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Cilantro-Sriracha Burgers

Cilantro Sriracha Burger

The 4th of July weekend brings with it camping, picnics, get togethers, fireworks and food. Speaking of fireworks, how about a firecracker of a burger……. our Cilantro-Sriracha Burgers.


Tim has a taste for the spicy, and Sriracha is one of his favorites. So, why not a burger with Sriracha???………no reason not too. This creation is all Tim……he told me what he wanted in a burger, and I added it in. Now, I must admit I wasn’t too sure about some of the ingredients, they all are strong flavors, but the result was amazing. The burger was spicy to be sure, not only is there Sriracha, but also jalapeño, cumin, onion, coriander, garlic, and cilantro. Now, the spicy was not that breathing fire, oh my God get me a glass of water spicy, it was more a I can breathe a little better now, tingle to your taste buds!

Sriracha Burger

For condiments, an extra layer of spice with some sriracha mayo. You can adjust the spice in the mayo to your taste. I kept mine to the less spicy side, but for those of you who like it hot…..add all you want!

Top the burger with some cool toppings…….lettuce, tomato, onion, and avocado. The avocado was my addition. Tim is not as big a fan of them as I am, but they lent a cool creaminess that I really liked. But as with any burger, add the condiments you enjoy.

So, the next time a spicy burger is in order try the Cilantro-Sriracha Burgers, its fireworks for your tastebuds!

Cilantro Sriracha Burger Collage

Cilantro-Sriracha Burgers
Author: 
Serves: 4
 
Ingredients
  • Burgers:
  • 
1 pounds ground beef
2 tablespoons cilantro,chopped
  • 1 small jalapeño, minced
  • ¼ cup minced red onion
  • 2½ teaspoons sriracha
  • 1 clove minced garlic
  • 
1/2 teaspoon cumin
  • ½ teaspoon coriander
  • 
3/4 teaspoons course salt
  • Freshly ground black pepper
  • 4 slices Pepper jack cheese
  • Hamburger buns
  • Sriracha Mayo:

  • ¼ cup mayonnaise
1-2 teaspoons sriracha, or to taste
  • Garnish:
  • avocado
,tomato,
lettuce
,onion,
Sriracha Mayo
Instructions
  1. Preheat the grill to medium heat. (you can also cook indoors on grill pan or in a skillet)
  2. In a large bowl, combine the beef, cilantro, jalapeño, red onion, sriracha, garlic, cumin, coriander, salt and pepper. Form into 2-4 patties. (we make large burgers)
  3. Make the Sriracha Mayo by combining the mayonnaise and sriracha in a small bowl until combined.
  4. Cook the burgers over medium heat,to desired doneness. Top with pepper jack cheese during last few minutes to melt the cheese. Serve burger on toasted bun with Sriracha mayo, and desired condiments.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Fiesta Egg Skillet

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Fiesta Egg SkilletFiesta Egg Skillet

It’s Sunday……..Whoo!!! Which means a really great breakfast. Fiesta Egg Skillet is my go to recipe.

I found this recipe years ago in one of those little recipe books that they sell in the checkout lane at the grocery store. I have always been a sucker for those things. I mean after all, when you are standing in line waiting, either you look at those trash rags about celebrities……..I really do not want to see what they look like without makeup, who dumped who or who’s cheating on who……..I always go for the food mags.


I will pick up magazines about any type of food, and one of the first magazines I ever had a subscription to was Bon Appetit. I was on top of the world when I made something from that magazine and it turned out just like the pictures.Well, times have certainly changed, but I still love a good food magazine. The pictures these days almost make you able to taste the food from the pages, and that is our goal also.

I wish I could remember the little grocery store book that I got the recipe for Fiesta Egg Skillet from,so I could give credit where credit is due, but the book is long gone …….as is sometimes my memory………but this recipes has definitely made enough of an impression that I am able to share it with you!

Fiesta Egg Skillet Collage

Fiesta Egg Skillet
Author: 
Serves: 4
 
Ingredients
  • 6 corn tortillas, cut into thin strips
  • ½ large onion, sliced
  • 2 tablespoons oil - I used coconut oil, but any oil is fine
  • 6 eggs, beaten
  • 1 small jalapeño, minced
  • 1 cup mexican blend cheese
  • For Garnish:
  • Salsa/Pico de Gallo
  • Sour Cream
  • Green Onions, thinly sliced, green parts only
Instructions
  1. Heat oil in large skillet over medium heat. Add tortilla strips and onions. Cook until the tortilla strips are crispy and the onions are starting to brown lightly. Keep stirring the tortilla mixture so it crisps evenly.
  2. In a medium bowl beat the eggs and stir in the jalapeño. Pour the egg mixture over the tortilla mixture in the skillet. Reduce heat to low and cover. Continue cooking over low heat until the eggs are set, about 5 minutes. Remove lid and sprinkle the cheese over the eggs. Cover again and let the cheese melt. Cut into 8 wedges to serve. Top with salsa, sour cream and green onions.

 

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly