Jamaican Jerk Burgers With Orange Jalapeno Mayonnaise Food

JAMAICAN JERK BURGER WITH CHIPOTLE-ORANGE MAYONNAISE

Steps:

• Mix all the ingredients into a small bowl and stir to combine. Cover with plastic wrap and place in the fridge until ready to spread on the burger buns before serving.
• In a food processor, finely chop the first 4 ingredients. Add the next 4 ingredients and puree until almost smooth.
• Form the burgers into patties and place into a baking dish. Pour 1/2 cup of sauce over all the burgers, toss to coat and let them marinate for 20 minutes. The rest of the sauce will be used for basting the burgers while they cook.
• Grill the onions, slice the tomatoes and tear up the lettuce while the beef marinates. Also, if you choose to make them, start cooking up some fries or potato wedges.
• After 20 minutes, now it is time to grill the burgers! Grill the burgers until desired doneness (about 4 minutes per side), brushing occasionally with the remaining jerk sauce.
• Spread the Chipotle Mayonnaise on both inner sides of the bun. Place the lettuce on the bottom half of the bun with the tomato, burger, onion and then the top half of the bun.

JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE

Steps:

• For orange-chipotle mayonnaise:.
• Mix all ingredients in small bowl. Season to taste with salt and pepper.
• For jerk sauce:.
• Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
• Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
• Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
• * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE

Steps:

• For orange-chipotle mayonnaise:
• Mix all ingredients in small bowl. Season to taste with salt and pepper.
• For jerk sauce:
• Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
• Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
• Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

JAMAICAN JERK BURGERS WITH ORANGE JALAPENO MAYONNAISE

Steps:

• For Orange-Jalapeno Mayonnaise: Mix all ingredients in a small bowl. Seaso to taste with salt & pepper For Jerk Sauce: Finely chop first 4 ingredients (onion, jalapenos, thyme, garlic) in food processor. Add sugar & vegetable oil, soy sauce and All Spice. Process until smooth. Season with salt & pepper. For Burgers: Shape ground beef into patties. Place in baking pan. Pour jerk sauce over patties and turn over to coat. Cover with plastic wrap and refrigerate for 2-3 hours. Remove patties from refrigerator and grill until your desired temperature. Place burgers on buns and serve with Orange-Jalapeno Mayonnaise, onions, lettuce & tomatoes.

JAMAICAN JERK TURKEY BURGERS WITH PAPAYA-MANGO SALSA

Steps:

• For the salsa:.
• Combine papaya, mango, red pepper, red onion, cilantro, lime rind and juice.
• Let stand at room temperature at least 30 minutes before serving.
• Prepare grill to medium heat.
• For the burgers:.
• Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir well.
• Add turkey; mix well to combine.
• Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes.
• Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
• Cut rolls in half horizontally.
• Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted.
• Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.