Monday, February 3, 2014

Jerk Burgers with Pineapple Guacamole

This week if Jamaican week, which I really don't know much about. I'm guessing this isn't exactly traditional, but it was 50 degrees outside which felt like summer compared to the polar blast of death that was this January, so I felt like something summer-y. The pineapple guacamole is from here:

And I modified the jerk seasoning from this recipe:

Makes 8 servings.
Pineapple Guacamole:
3.5 avocados, peeled and chopped
2 pineapple rings (see below)
2 cloves garlic
10 cherry tomatoes, chopped (or ½ regular tomato)
1 habanero pepper
2 tablespoons chopped cilantro
1 tbsp lime juice
Salt and pepper

Chop the top of the pineapple off and use a knife to remove the peel with a knife. Cut into rings about ½” thick. We’ll use two for the salsa, save the rest for other uses.

Set a cast iron skillet over medium heat and add the pineapple rings, the habanero and the two garlic cloves (leave them in their husks). Cook everything until it starts to brown, flipping to get color on all sides. The pineapples take the shortest time, the garlic and pepper will take a bit longer.

Dice the toasted pineapple and add to a large bowl. Remove the garlic from the husks and dice. Add to the bowl. De-seed the habanero and finely dice. Add to the bowl.

Add the avocados, diced tomatoes, cilantro and salt and pepper. Mash up the guacamole with a potato masher. If you’re making the guac ahead of time, drizzle the lime juice on top of the guacamole, then place a piece of plastic wrap flush on top of the guacamole – this will prevent browning from oxidation.

Jerk Paste:
1/2 habanero, diced
2 green onions, chopped
2 cloves garlic, diced
1 tablespoon fresh thyme
1 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon brown sugar
2 tablespoons white vinegar
1 tablespoon soy sauce

Add all ingredients to a food processor and puree. Makes about ¼ cup.

2 lbs. ground beef
4 shallots, diced
8 tablespoons cilantro, chopped
Jerk Paste
8 Hamburger buns

Mix all the ingredients together in a bowl, then form into ¼ lb. patties. Cook on a skillet or flattop grill on medium for 6 to 8 minutes, flipping periodically until cooked well done. Toast the buns while you cook the burgers.


Post a Comment