Jerk.
A mix of the warm, sweet flavor of allspice, and the intense heat of Scotch bonnet peppers (or its cousin, the habanero chili). Then add in toasted onion, Moroccan thyme, black pepper, nutmeg, cinnamon, sage, and a bit of salt and sugar, and you have Jamaican Jerk Seasoning.
Jerk isn’t just a spice blend, but also a cooking method. Marinate meat with jerk seasoning, and then smoke it over wood charcoal to create delicious jerk chicken or jerk pork.
Not particularly interested in having our neighbors invite firefighters over to our place, I decided to grill instead. Adapting from a recipe on another website, I marinated ground beef with Jamaican Jerk Seasoning, fresh garlic, balsamic vinegar, orange juice, and soy sauce.
Luckily I cooked two burgers, since I started eating the first one before I set the camera up. It wasn’t my fault. My brain stopped functioning when the aroma of the spices and flavors hit me.
Reese walked into the room and spotted half the burger on my plate. “Looks good, can I try it?”
I wanted to answer her, but the burger was back in my mouth.
I knew what she was thinking.
Jerk.
Jamaican Jerk Cheeseburger
Ingredients
- 2/3 lb of beef
- 2 tsp orange juice
- 1 tbsp Jamaican Jerk Seasoning
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- 1 clove fresh garlic minced
For the toppings:
- 2 pineapple slices
- 2 to mato slices
- Lettuce
- 2 slices of your favorite cheese
- Grilled onions optional
- Grilled Pineapple & Avocado Dip
Instructions
- Using your hands, mix the ground beef with the seasoning, orange juice, vinegar, soy sauce, and garlic. Be sure to wash your hands thoroughly after touching the seasoning; if you rub your eyes with any residue of habanero, you will be grilling blindly. Chill mix until ready to cook.
- Form two hamburger patties and place on grill (or cook on a grill pan over the stove). Grill both sides, making sure not to press down on the patties. We want to keep all that flavor inside.
- When the burgers are halfway done, place two slices of pineapple on the grill and cook until partly browned. In the last minute, melt the cheese on top of the burgers, and toast the hamburger buns until slightly crunchy.