Mighty Jerk Burgers
These satisfying spiced up jerk burgers are delicious and easy to prepare. You can kick up the heat by adding some chopped scotch bonnet pepper to the burger if you like. To prevent your burgers puffing up during cooking make a thumb print indentation in the centre of each one – this will ensure you get a nice even patty. These are mighty burgers, but you can make 6 smaller burgers if you like.
Method
Reserve 1 teaspoon of the Jerk Seasoning. Combine the beef, onion and remaining jerk seasoning in a bowl and season well. Use your hands to mix until the meat starts to hold together well.
Divide the mixture into four and shape into 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Brush with oil and put on a plate, cover and chill for at least 20 minutes.
In a small bowl mix the mayonnaise with the teaspoon of jerk seasoning and the lime zest. Squeeze in lime juice to taste. Cover and chill until needed.
Heat the oil in a frying pan or griddle pan over a medium-high heat. Place the burgers in the pan and reduce the heat to medium. Use a spatula to press down on the burger lightly and cook for 3-4 minutes on each side for a medium burger.
To serve, spread some jerk mayo on the bottom half of each bun and then place some shredded lettuce. Top with the burger. Finish with slices of avocado and tomato and a good dollop of the mayonnaise before putting on the top half of the burger bun. Enjoy with a side salad or fries!
Our Caribbean Creations seasonings are available now from selected Morrisons stores and from Morrisons online.
Ingredients
- 1 x packet of Ainsley Jamaican Jerk Seasoning*
- 750g good quality 20% fat minced beef
- 1 small onion, finely chopped or grated
- 4 tbsp mayonnaise
- juice and zest of ½ lime
- 1 tbsp oil, for frying
- 1 baby gem lettuce, shredded
- 1 large vine tomato, sliced
- 1 avocado, stone removed, thinly sliced
- 4 burger buns, lightly toasted
- sea salt and freshly ground pepper