Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise
Source: Bon Appetit Sep 2002
INGREDIENTS:
- Orange-chipotle mayonnaise
- 1 cup mayonnaise
- 3 tablespoons orange juice
- 1 tablespoon minced canned chipotle chilies*
- Jerk sauce
- 1 bunch green onions, coarsely chopped (about 1 1/2 cups)
- 1 tablespoon chopped fresh thyme
- 1 small habanero chili or 2 medium jalapeño chilies, seeded, chopped
- 1 garlic clove, peeled
- 1/2 cup (packed) golden brown sugar
- 1/2 cup vegetable oil
- 1/2 cup soy sauce
- 1 teaspoon ground allspice
- 2 pounds ground beef (15% fat)
- 6 sesame-seed hamburger buns, toasted
- 1 onion, thinly sliced
- 3 tomatoes, sliced
- 6 romaine lettuce leaves
DIRECTIONS:
For orange-chipotle mayonnaise:
Mix all ingredients in small bowl. Season to taste with salt and pepper.
For jerk sauce:
- Finely chop first 4 ingredients in processor. Add sugar
and next 3 ingredients; process until almost smooth. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce.
Shape ground beef into six 1/2- to 3/4-inch-thick patties; place
in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
-
Sprinkle patties with salt and pepper. Grill to desired doneness,
brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
-
Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce,
and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
NOTES: