Caribbean Burger
Ingredients
- 1/2 cup fresh lemon juice (from 2 to 3 lemons)
- 1/3 cup extra-virgin olive oil ⓘ
- 1/3 cup jarred jerk sauce ⓘ
- 2 tablespoons Cajun seasoning ⓘ
- 1 to 2 tablespoons red pepper flakes ⓘ
- 1 small red bell pepper, finely chopped
- 1 large jalapeno pepper, seeded and finely chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 2 carrots, cut into 3-inch sticks ⓘ
- 1 medium zucchini, cut into 3-inch sticks
- 1 small red bell pepper, cut into 3-inch strips ⓘ
- Kosher salt ⓘ
- Canola oil, for the grill ⓘ
Instructions
- Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined.
- Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
- Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil.
- Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes.
- Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes.
- Remove from the heat and cover to keep warm.
- Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil.
- Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper.
- Grill about 4 minutes per side for medium rare.
- Meanwhile, lightly toast the buns on the grill.
- Serve the burgers on the buns; top with the sauteed vegetables.
- Photograph by Steve Giralt
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).