Recipe taken from Original Flava, by Craig & Shaun McAnuff. Published by Bloomsbury.
Ingredients - Serves: 6
1kg beef mince
2tsp ground pimento
4tbsp brown sugar1tsp ground cinnamon
1tsp freshly grated nutmeg
1tsp browning or dark soy sauce
Squeeze of lime juice
4 garlic cloves, finely chopped
2 medium onions, one chopped, one sliced
2 Scotch bonnet peppers, deseeded & diced
2 spring onions, finely 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
Lettuce
Jerk BBQ sauce
Method
Put the beef mince in a mixing bowl and add in the pimento, sugar, cinnamon, nutmeg, browning or soy, lime juice, garlic, one onion, Scotch bonnets, spring onions, thyme, black pepper, vinegar and egg. Mix thoroughly, then divide the mixture into 6 and mould each into the shape of a burger. Place on a plate or tray, cover and chill in the fridge for 1 hour.
Lightly oil a griddle or frying pan and place over a medium heat. Once hot, dash the burgers on it, in batches of 2 or 3, depending on the size of your griddle or pan, and cook on each side until cooked to your preference. Place a cheese square on top of each burger to melt.
Remove the burgers from the pan and keep warm while you sauté the sliced onions in 1 tbsp vegetable oil, until well done. Place a lettuce leaf on the base of each burger bun, then add a cheese-topped burger, some onions and a layer of jerk BBQ sauce.