1 yellow pepper-skinned-finely julienned-held in ice water
1 red pepper-skinned-finely julienned-held in ice water
1 green pepper-skinned-finely julienned-held in ice water
1 bunch of cilantro-finely chopped
Instructions
For the curry mayonnaise;
Combine all the ingredients into a small bowl, and reserve until service
1/2 Cup extra thick mayonnaise
1 TablespoonsJamaican curry
1 Tablespoonslime juice-fresh
zest of 1 lime
1 Teaspoon salt
For the ketchup;
combine all the ingredients into a medium sauce pan, and cook for 1 hour on low temperature. cool for 1 hour, and reserve for service
1 Tablespoonsrum
1 Tablespoonsdried golden sultanas/raisins
1/4 Cup small diced pineapple-fresh
2 Tablespoonschopped dried figs
2 Tablespoonsdark molasses
2 Tablespoonscider pickle liquid from below
For the pickle;
combine all the ingredients below in a small sauce pan, and heat on high for 2 minutes, and the sugar and salt are dissolved. chill, and reserve.
2 Cups cider vinegar
1 Cup sugar
1/4 Cup salt
2 Tablespoonsall spice-ground
take the vegetables below, and drain. add the chilled pickle liquid on the vegetables, and let sit for 30 minutes.
1 carrot-finely julienned-held in ice water
1 yellow pepper-skinned-finely julienned-held in ice water
1 red pepper-skinned-finely julienned-held in ice water
1 green pepper-skinned-finely julienned-held in ice water
1 bunch of cilantro-finely chopped
for the burger patty;
in a medium saute pan, heat the olive oil and add the diced onion, ginger, garlic on low heat, and until soft and translucent-about 8 minutes. Add the curry spice, the salt and pepper and cook for another 2 minutes on low. cool and reserve.
once cooled; add the spiced mixture into the ground beef-and mix with your hands-until fully incorporated. form into 12 equal 2oz portions
24 OZ ground beef
1 medium onion-diced
2 Tablespoonsfinely diced ginger
2 cloves garlic-peeled, and chopped
1 TablespoonsJamaican curry spice
1 Tablespoonsolive oil
1 Tablespoonssalt
1/4 Teaspoon black pepper-ground
to prepare;
add the 12 slider patties onto a preheated high grill. grill on each side for 3 minutes. at the same time, use a brush to coat the top and bottom of the brioche slider rolls, and place each on the grill until toasted-about 1 minute.
top the toasted bottom bun with 1 Teaspoon of the curry aioli, then the cooked beef patty. place 1 Tablespoon. of the prepared pickle-(drained) on the top.
on the top bun, place 1 Tablespoon. of the prepared chutney ketchup and place on top of each slider.
