RECIPES: Recipe Details
Hot Spicy Jamaican Inspired Burgers with Roasted Red Pepper Curry Sauce and a Cool Pickle
Some time ago, we visited Jamaica and I loved the classic Jamaican hand held beef patty in flaky pastry. Since that time, I have not forgotten the great spicy and bursting flavor of that beef! That flavor would make a great burger, I thought, and so here it is----now all I need is the sandy beach, tumbling waterfalls and glory of the sun
Red Pepper Curry Sauce:
½ cup mayonnaise
3 ounces goat cheese
1/3 cup jarred roasted red pepper pieces, drained and patted very dry
½ teaspoon lime juice
1 teaspoon curry powder
2 pounds ground chuck
7 scallions, finely diced
½ medium red onion, diced
5 garlic cloves, minced
1 Scottish bonnet chili pepper, seeded and finely diced
1 teaspoon smoked paprika
3 teaspoons dried thyme leaves
2 teaspoons Kosher salt
1 teaspoon black pepper
½ teaspoon allspice
1 teaspoon curry powder
Vegetable oil for brushing on the grill rack
6 extra-sharp Cheddar cheese slices
6 sesame rolls, split
6 thin kosher pickle slices
11/2 cup fresh arugula leaves
To make the red pepper sauce, put the mayonnaise, goat cheese, red pepper pieces, lime juice, and curry powder in a food processor and process until the sauce is smooth. Refrigerate.
Prepare a medium hot- fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the patties; In a large bowl combine the ground chuck, scallions, onion, garlic, Scottish bonnet
chili, paprika, thyme, salt, pepper, all spice, curry and sugar. Mix well, handling the meat as little as possible to avoid compacting the meat. Divide the mixture into 6 equal portions and shape the patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done as desired, 5 to 7 minutes on each side for medium.
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast. For the last minute of cooking, place a cheese slice on top of each patty to melt.
To assemble the burgers, spread the pepper sauce over all cut sides of the buns. On each bun bottom,
place a few arugula leaves, a pickle slice cut to fit the bottom, a patty, and the top of the bun.
Serves 6 Enjoy
This recipe is not "over the top" hot but if you like it a bit cooler adjust seasoning to your liking. It's a taste to remember!