Spiced Rum Burgers Food

HAMBURGER RECIPE

Steps:

• Make burger seasoning by combining all spices in a bowl. Set aside.
• Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
• Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
• Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

GRILLED DOUBLE SMASHED BURGER AND SPICED CUBA LIBRE RECIPE BY TASTY

Steps:

• Fill 4 rocks glasses with ice.
• Pour 1½ ounces (50 ml) of Captain Morgan® Original Spiced Rum into each glass. Top each glass with 4 ounces of cola and give a quick stir.
• Garnish each glass with a lime wheel, then serve. Enjoy while making the burgers.
• Place a griddle pan (or cast iron pan) on the grill grates. Light the grill and set to high heat. Close the top of the lid and let the grill heat up with the griddle pan on it for 10-15 minutes.
• Make the charred scallion aioli: Spray the now-hot griddle pan (or cast-iron pan) with nonstick spray. Place the white parts of the scallions on the pan and sprinkle with ¼ teaspoon kosher salt. Grill for 5 minutes, then flip and add the butter. Cook for 5-8 minutes more, flipping if necessary, until the scallions are well charred. Remove from the griddle and let cool.
• Thinly slice scallion greens and add ⅓ cup of them to a medium bowl with the garlic, mayonnaise, lemon juice, remaining ½ teaspoon salt, and the pepper.
• Roughly chop the charred scallions and add to the bowl, mixing well to combine. Refrigerate for at least 1 hour, or until ready to serve.
• Make the smash burgers: Return the griddle to high heat and grease with nonstick spray.
• Cut the potato rolls in half. Place the halves on the griddle and cook for 2-3 minutes, or until golden brown. Remove from the pan and set aside.
• Wipe down the griddle pan with a damp paper towel, then grease again with nonstick spray.
• Season each beef portion with the salt and pepper. Place half of the beef on the griddle, spacing well. Use a metal spatula to flatten and smash each burger, pressing down on the top of the spatula with the side of another spatula to help evenly distribute the pressure. Cook for 3-5 minutes, or until a nice brown crust forms. Flip the burgers, top each one with a slice of pepper Jack cheese, and cook for another 3 minutes, or until the cheese melts. Transfer to a plate and repeat with the remaining burgers and cheese.
• Spoon a generous amount of charred scallion aioli onto each bottom burger bun, then top each with a piece of lettuce and slice of tomato, if using. Place 2 smash burgers on each bun, top with bread and butter pickles, and finish with the cheese-fried top bun. Insert a skewer in each burger to hold everything together.
• Enjoy!

CAJUN SPICED BURGERS

Steps:

• SET UP: Prepare a grill or grill pan and heat to medium-high heat.
• FORM THE PATTIES: Gently mix the ground beef, Cajun seasoning, and scallions. Form into four 1/2-inch-thick patties.
• MIX THE REMOULADE: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed.
• GRILL EVERYTHING: Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil and grill the vegetables until lightly charred and tender, about 5 minutes total.
• SERVE: Toast the buns on the grill for a minute or so. Put a patty on the bottom bun and top with remoulade. Add some onion and bell pepper, then add the top bun.

SPICED RUM BURGERS

Steps:

• Chop up the spring onions.
• Blend the onions, lime juice, all spice, cayenne pepper, sugar, Worcestershire sauce and spiced rum together.
• Mix in the tomato puree, a pinch of salt and pepper.
• Beat the egg and mix that in too.
• Break apart the mince in a bowl, mix in the spice mix, cover and leave in the fridge for at least one hour (or more if you have the time).
• Form four patties with the mince.
• Cook for 4 minutes on each side over a grill.
• Serve into a hot bun with your favourite condiments once cooked through.

SPICED RUM SAUCE

Steps:

• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)