Jerk Burger Combo

Robort

The Scrambled Musings Of Robort, the Robot Dog

Robort doesn’t always know what he’s talking about, but he sure does have a lot to say about food. If you’re not also a robot, dog, or robot dog, it’s best to just ignore what he says and skip to the recipe

The Complete Guide to the Jerk Chicken Burger Fries Combo

The Flavors Of Jamaican Jerk Cooking

The Flavors of Jamaican Jerk Cooking

Jamaican food is a fusion of African, Indian, and British influences. It is spicy, as the Africans introduced chilies and other spices to the island; it is flavorful, as the Indians introduced curry powder and other curry spices; and it is sweet from the introduction of sugar cane by the British.

Jamaican food can be divided into three categories: ground provisions (rice and peas), fresh provisions (soups), and fried provisions (fried chicken). Ground provisions are typically served with rice or breadfruit. Fried provisions are often served with a side dish called bammy or coco bread – a flatbread made from cassava flour. Fresh provisions are often served with patty – a fried dough ball made from cornmeal or wheat

How to Make Your Own Jerk Seasoning Recipe

If you’re looking for a quick and easy way to spice up your dishes, this is the perfect recipe for you. Jerk seasoning is a Jamaican style of cooking that is typically spicy and sweet.

Ingredients:

-1 tablespoon allspice berries

-1 tablespoon dried thyme leaves

-2 teaspoons ground cinnamon

-2 teaspoons ground ginger

-1 teaspoon ground nutmeg

-1 teaspoon ground black pepper

A Brief History of Jamaican Jerk Sauce & How it Became a Major Go-To for Spicy Food

Jamaican Jerk Sauce is a type of sauce that is made from allspice and other ingredients like scotch bonnet peppers, thyme, garlic, ginger, and soy sauce. The word “jerk” comes from the West African word “djarek” which means to dry meat over a fire.

The first Jamaican jerk sauce recipe was created in Jamaica in the late 1800s. It was created by a woman who would sell her spicy chicken dishes to a local jerk stand.

It became popularized in North America by immigrants from Jamaica and other Caribbean countries who brought it with them when they came to Canada and the United States.

Jamaican Jerk sauce is a spicy marinade that is used in cooking.

Jerk sauce has its roots in the 16th century, when it was originally used as a cooking technique by the indigenous Arawak and Taino people of Jamaica. The word “jerk” derives from the Spanish word “charqui”, which means “to roast or grill meat slowly over fire.” It was adopted by African slaves in Jamaica who used it to season their meat – pork, chicken, goat and beef.

The Jamaican version of jerk sauce is often based on Scotch bonnet peppers, allspice berries, thyme leaves and scallions (green onions). Other ingredients include garlic cloves, ginger root, brown sugar and salt.

Prep Time45 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Jamaican
Servings: 1
Calories: 673kcal

Ingredients

The Burger

  • 1/4 lb medium ground beef
  • 1 coco bun halved, buttered
  • 1 tbsp jerk seasoning
  • 1 tsp jerk sauce or marinade

Pepper Sauce

  • 4 cups scotch bonnet pepper trimmed, halved
  • 1 cup vinegar
  • 6 cloves garlic halved
  • 1 tsp salt
  • 1 cup cilantro fresh, chopped

Aioli

  • 2 tbsp mayonnaise
  • 1 tbsp pepper sauce

Plantains

  • 1 plantain peeled and sliced on a bias
  • oil for frying
  • salt

Instructions

The pepper sauce

  • Remove the cartilage and seeds from half of the peppers, combine all ingredients in a food processor and pulse until desired consistency, refrigerate over night before using to mellow the heat and allow mixing of flavours

The aioli

  • Whisk together mayo and pepper sauce, taste and adjust as needed

The Burger

  • Season the meat with the jerk seasoning and sauce, mix with hands thoroughly to combine, but be gentle so as not to over work the meat. Roll into a ball, cover and set aside
  • Fry the burger to desired doneness, pressing into a patty slightly larger than the bun
  • toast the buns, spread with aioli and optionally more pepper sauce

The plantains

  • coat the bottom of a heavy skillet with 1cm of high smoke point oil like vegetable or peanut, heat on medium-high til shimmering
  • Fry plantains in the oil until deep brown- 90-120s per side
  • transfer plantains to a heat proof bowl, season liberally with salt and toss

Nutrition

Sodium: 2852mg | Calcium: 87mg | Vitamin C: 53mg | Vitamin A: 3120IU | Sugar: 31g | Fiber: 5g | Potassium: 1379mg | Cholesterol: 90mg | Calories: 673kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 26g | Protein: 26g | Carbohydrates: 79g | Iron: 4mg