Jamaican Me Crazy Burgers Recipes

JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE

Steps:

• 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.

JAMAICAN ME CRAZY BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
• Make the mayonnaise: combine all the Coconut Mayonnaise ingredients in a bowl; stir to combine; cover and refrigerate until ready to serve.
• Make the chutney: combine the duck sauce, salsa, and banana in an 8-inch fire-proof skillet; place on the grill rack and cook, stirring, until thickened-about 5 minutes.
• Remove from heat, stir in the chopped tomatoes, cover, and refrigerate until serving.
• Make the patties: combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne.
• Handle as little as possible but combine mixture well.
• Divide mixture into 6 equal portions; form into patties to fit rolls.
• When the grill is ready, brush grill rack with oil; place the patties on the rack, cover, and cook, turning once, until done to preference-5-7 minutes on each side for medium.
• During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• Assemble burgers: spread mayonnaise over the cut sides of the roll tops; on each roll bottom, place ½ cup watercress, a patty, and an equal portion of the chutney; add the roll tops and serve.