Recipe courtesy of Barney's Gourmet Hamburgers
From:
Food Network Magazine
Caribbean Burger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 741
- Total Fat
- 44
- Saturated Fat
- 9
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 55
- Cholesterol
- 143
- Sodium
- 1064
- Total: 8 hr 40 min
- Prep: 25 min
- Inactive: 8 hr
- Cook: 15 min
Ingredients
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 finelychopped
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
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.