Caribbean Burger

You might spot Ewan McGregor asking for one of these burgers at the Santa Monica outpost of this California chain. He's a sucker for the[ sauteed veggies and jerk sauce.]

Total Time:
8 hr 40 min
25 min
8 hr
15 min

4 servings

  • For the jerk sauce:
  • 1/2 cup fresh lemon juice (from 2 to 3 lemons)
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup jarred jerk sauce
  • 2 tablespoons Cajun seasoning
  • 1 to 2 tablespoons red pepper flakes
  • 1 small red bell pepper, finely chopped
  • 1 large jalapeno pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • For the vegetables:
  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, cut into 3-inch sticks
  • 1 medium zucchini, cut into 3-inch sticks
  • 1 small red bell pepper, cut into 3-inch strips
  • Kosher salt
  • For the burgers:
  • Canola oil, for the grill
  • 2 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 4 sesame hamburger buns, split
  • 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.

  • Photograph by Steve Giralt

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