Spiced Rum Burgers Recipes

Steps:

• In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

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.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
• Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

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!

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.)

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
• To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
• Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.