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Jamaican Me Crazy

Jamaican Me Crazy

Wine Varietal:

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!
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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