You are what you eat... CARIBBEAN KITCHEN
WANT to spice up your cooking? Look no further. Here top chefs, brothers Craig and Shaun McAnuff share one of their delicious Caribbean recipes that will impress both friends and family.
JERK BURGER
The ultimate juicy jerk burger, this is a super tasty treat.The key to a perfect burger is to rest the patty in the fridge to help it to hold together as it cooks.
Makes 6
1kg beef mince; 2tsp ground pimento (allspice); 4tbsp brown sugar; 1tsp ground cinnamon; 1tsp freshly grated nutmeg; 1tsp browning or soy sauce; squeeze of lime juice; 4 garlic cloves, finely chopped; 1 medium onion, chopped; 2 scotch bonnet peppers, deseeded and diced; 2 spring onions, thinly sliced; 1tsp dried thyme; 1tsp freshly ground black pepper; 60ml white wine vinegar; 1 egg, lightly beaten; vegetable oil, for cooking; 6 square slices of cheese
To serve: 6 large lettuce leaves; 2 large tomatoes, sliced; 1 small onion, sliced into rings; 6 burger buns, lightly toasted; jerk BBQ sauce
1 Put the beef mince into a mixing bowl and add the pimento, sugar, cinnamon, nutmeg, browning or soy sauce, lime juice,
garlic, onion, scotch bonnets, spring onions, thyme, black pepper, vinegar and egg.
2 Mix thoroughly, then divide the mixture into six and mould each one into the shape of a burger.
Place on a plate or tray, cover and chill in the fridge for about one hour.
3 Lightly oil a griddle or frying pan and place over a medium heat.
Once hot, put the burgers on it, in batches of two or three, depending on the size of your pan, and cook on each side until cooked to your preference. Place a cheese square on top of each burger to melt. 4 Remove the burgers from the pan and keep warm while you saute the sliced onions in 1tbsp vegetable oil until well done.
5 Place a lettuce leaf and some tomato slices on the base of each burger bun, then add a cheese-topped burger, onions and a squeeze of jerk barbecue sauce.
Original Flava: Caribbean Recipes From Home by Craig & Shaun McAnuff (£20, Bloomsbury) is out now