Jamaican Inspired Jerk Burgers
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
500g/18 oz of ground beef (grass fed)washed and drained
2 tsp allspice (pimento)
1 scotch bonnet (Habanero) chile, seeds/membrane removed
1 cup of scallion, chopped
6 garlic cloves
2 tbsp of thyme
2 tsp cinnamon
1 tsp nutmeg
3 tsp of coconut nectar
1 tsp himalayan pink salt
1 tsp ground black pepper
2 tsp ginger (fresh, minced)
4 tsp coconut aminos
juice of 1 lime
Preheat the oven to 375F/190C/gas mark 5 (skip this step if using an outdoor grill)
Add the ground beef to a large bowl and set aside.
In the meantime fix a food processor with an s blade, add all of the ingredients listed and pulse into a coarse puree.
Once the wet jerk seasoning is done work, use your hands to work the seasoning into the meat until it is fully incorporated and shape/flatten into large burgers.
For the oven version – carefully place the patties on a baking tray and wrap the burgers. This will allow them to cook without fear of them burning and to retain the meat juice. Cook in the oven for a total of 15-20 minutes.
If using an outdoor bbq grill prepare the gas/charcoal grill accordingly – oil the grates on the grill. Cook the meat over direct heat approximately 5 minutes on each side