Caribbean Burger

Recipe courtesy of

Barney's Gourmet Hamburgers

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

To Make

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

From: Food Network Magazine