Name: Caribbean Burger
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 4 servings
Ingredients: 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 finelychopped; 3 cloves garlic, minced; 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; Canola oil, for the grill; 2 pounds ground beef chuck; Kosher salt and freshly ground pepper; 4 sesame hamburger buns, split

Directions

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

Courtesy of Food Network Magazine

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Caribbean Burger

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