Caribbean Burger Recipes

Steps:

• For the slaw: Toss the cabbage with the lime juice, sriracha, salt and pepper in a large bowl. Cover and chill until ready to serve.
• Cut the mangos into spears. Reserve 12 spears for your burgers. Chop the remaining spears for your slaw. Add them to the slaw just before serving along with the scallions and mint and toss to finish.
• For the burgers: Combine the ground beef, teriyaki sauce, sriracha, ginger, garlic, salt and pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties roughly 3/4-inch thick and 4 inches in diameter.
• Brush a grill, grill pan or skillet with vegetable oil and heat on medium-high. When nice and hot, add the patties and cook for about 4 minutes per side for medium-rare. Take them off the heat.
• To build the burgers: Spread mayonnaise on the bottom bun. Season with salt and pepper. Place a lettuce leaf on top of the seasoned mayo and top it with a patty, 2 slices of avocado, 2 spears of the reserved mango and the bun lid. Repeat with the 5 other burgers. Serve the slaw on the side.

Steps:

• 1. Combine dressing, mayonnaise and seasoning. Set aside.
• 2. Place frozen burgers on baking sheet. Bake at 350 degrees F for 10 minutes. Turn burgers. Spread half of jerk mixture on top of burgers. Bake for 8 to 10 minutes more.
• 3. Toss together cabbages and remaining jerk mixture. Top burgers with cabbage mixture.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: Save time and energy by substituting purchased cole slaw mix for both the red and green cabbage in this spicy burger recipe. The fabulous flavor stays the same, but you don't have to clean and chop cabbage.
• Note: Recipe is vegan only if vegan cole slaw dressing, vegan mayonnaise, and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

Steps:

• 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.

Steps:

• 1)Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. 2)Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. Season with salt, as desired. 3)Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Steps:

• For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
• For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
• For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
• Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

Steps:

• Heat a little vegetable oil in a large pan and gently saute onion until softish. Then remove onion and wipe out the pan.
• To make the Jerk sauce, mix together green onions, 2 teaspoons sambel, soy, tomato ketchup, sugar, 1/4 cup vegetable oil, allspice, ground coriander and garlic in a food processor. Then taste for seasoning and transfer to a bowl.
• Place pork mince and sausage meat in another bowl and mix together with some of the Jerk mixture, 1 teaspoons sambel and salt and pepper.
• Form the mixture into patties and panfry in a thin layer of hot vegetable oil. Then drain on kitchen paper towels.
• To make the mayonnaise, mix together mayonnaise, 2 heaped teaspoons sambel and sweet chilli sauce. Set aside.
• Gently toss the salad leaves with balsamic and olive oil to taste.
• To serve, smear the mayonnaise on the base of burger buns and top with sliced tomato, a mound of dressed lettuce, onions, 1 or 2 burgers patties, Jerk sauce and then the bun lids.

Steps:

• Combine egg, crumbs, onion, and jerk seasoning.
• Add in the ground beef and mix well.
• Shape into patties and grill or pan fry.
• Serve in a crusty roll with fresh tomato slice and mayo, and lettuce.

Steps:

• Mash beans with a fork until smooth. Stir in bread crumbs, chopped onion, egg, milk, minced garlic, jerk seasoning, and salt; mix well. Shape into 4 patties.
• Heat a skillet over medium heat and spray with cooking spray. Cook patties until browned, turning once, about 8 minutes total.
• Serve on buns, topped with tomato and onion, and any other condiments of you like.

Steps:

• Preheat grill on HIGH 10 minute.
• Coat grill grate lightly with vegetable oil.
• Puree pineapple, jalapeno and molasses in blender; set aside.
• Coat beef patties with jerk seasoning (wear gloves).
• Sear first side of burger on grill about 2 min; until meat has changed color 1/4 way up from bottom.
• Turn and sear other side.
• Turn meat back over.
• Reduce heat to MEDIUM or LOW (Most burgers require MEDIUM; burgers thicker than 1 inch require LOW). Close lid.
• Cook burgers to internal temp of 160 degrees.
• Check by inserting thermometer halfway into thickest part of burger.
• Remove from grill.
• Place on rolls, top with sauce, lettuce, mango, and red bell pepper rings.

Steps:

• In a large bowl, combine the first six ingredients. Crumble turkey over the mixture and mix just until combined. Shape into four 1/2-in.-thick patties. , In a large skillet, cook patties in oil over medium heat for 5 minutes on each side or until no longer pink. Serve on buns with lettuce, mango slices and red pepper rings.