Caribbean Burger
The recipe Caribbean Burger can be made in about 8 hours and 40 minutes. This main course has 1139 calories, 46g of protein, and 87g of fat per serving. This recipe serves 4. For $3.51 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 123 people were glad they tried this recipe. If you have garlic, zucchini, jalapeno pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is a pretty expensive recipe for fans of Central American food. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. If you like this recipe, take a look at these similar recipes: Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions, Burger Club: Award-Winning Logan County Burger Patty Melt, and Surf N' Turf Burger (Grilled Burger with Lobster and Bacon).
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 495 minutes
Ingredients:
2 tablespoons Cajun seasoning
Canola oil, for the grill
2 carrots, cut into 3-inch sticks
3 cloves garlic, minced
2 pounds ground beef chuck
1/3 cup jarred jerk sauce
1 large jalapeno pepper, seeded and finelychopped
Kosher salt
Kosher salt and freshly ground pepper
1/2 cup fresh lemon juice (from 2 to 3 lemons)
1/3 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 small red bell pepper, cut into 3-inch strips
1 small red bell pepper, finely chopped
1 to 2 tablespoons red pepper flakes
4 sesame hamburger buns, split
1 medium zucchini, cut into 3-inch sticks
Equipment:
whisk
bowl
frying pan
grill
Cooking instruction summary:
Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight. Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm. Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill. Serve the burgers on the buns; top with the sauteed vegetables. Photograph by Steve Giralt
Step by step:
Make the jerk sauce
1. Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
Make the vegetables
1. Heat a large skillet over medium-high heat and add the olive oil.
2. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes.
3. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes.
4. Remove from the heat and cover to keep warm.
5. Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
6. Serve the burgers on the buns; top with the sauteed vegetables.
7. Photograph by Steve Giralt
Nutrition Information:
covered percent of daily need
