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
Nutrition Facts
Amount per Serving
Calories
673
% Daily Value*
Fat
26
g
40
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
90
mg
30
%
Sodium
2852
mg
124
%
Potassium
1379
mg
39
%
Carbohydrates
79
g
26
%
Fiber
5
g
21
%
Sugar
31
g
34
%
Protein
26
g
52
%
Vitamin A
3120
IU
62
%
Vitamin C
53
mg
64
%
Calcium
87
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.