Jamaican Me Crazy

Ingredients

• 12 brioche slider buns
• 2 Tablespoonsbutter-melted
• 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
• 1/2 Cup extra thick mayonnaise
• 1 TablespoonsJamaican curry
• 1 Tablespoonslime juice-fresh
• zest of 1 lime
• 1 Teaspoon salt
• 1 Cup ketchup
• 1 TablespoonsAppleton rum
• 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
• 2 Cups cider vinegar
• 1 Cup sugar
• 1/4 Cup salt
• 2 Tablespoonsall spice-ground
• 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

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.
• bamboo pick each, serve and enjoy!