Caribbean Jerk Slider Burgers
Votes: 1
Time: 40 min.
Complexity: average
Quantity: 8 pcs.
Complexity: average
Quantity: 8 pcs.
These miniature jerk slider burgers, like spicy bombs, are packed with the rich flavor of Caribbean-style grilled meat. You won't need to search for Jamaican jerk seasoning for this recipe; Eddie Jackson has crafted it with perfectly proportioned spices. It features the heat of cayenne pepper, the tangy onion and garlic, the subtle sweetness of brown sugar, and many other flavor notes that perfectly complement the rich flavor of the beef. Grill the small patties and serve them on ketchup-smeared slider buns with a melty slice of cheddar. Top each burger with a crispy red ale-battered onion ring and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of ground beef
- 1.5 tsp ground allspice
- 1.5 tsp cayenne pepper
- 1.5 tsp red pepper flakes
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp dried oregano
- 1.5 tsp light brown sugar
- 1.5 tsp dried thyme
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 8 standard slices mild cheddar
- 8 slider buns
- 3 tablespoons unsalted butter, melted
- Jerk ketchup
- Onion rings in red ale batter
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Recipes with similar ingredients: ground beef, allspice, ground cayenne pepper, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, cheddar cheese, hamburger buns, butter
Cooking the dish according to the recipe:
- Heat a grill pan over medium-high heat. In a large bowl, combine the ground beef, allspice, cayenne pepper, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt, and black pepper and toss gently.
- Form the ground meat into 8 patties weighing 55 grams each, then use your thumb to make an indentation in the center of each patty. Spray a grill pan with cooking spray.
- Grill the patties until the internal temperature reaches 150°F (66°C), 2-3 minutes per side. Place a slice of cheese on each patty as soon as you flip them. The cheese will melt on the sides of the patties. Transfer them to a plate and cover loosely with foil to rest.
- While the patties are resting, brush the cut sides of the buns with melted butter and grill for 2 minutes.
- Assemble the sliders by spreading a tablespoon of ketchup on the top and bottom halves of the bun. Then place a patty and an onion ring on the bottom half. Serve the burgers with the remaining onion rings and ketchup.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
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