The beef patty is seasoned with jerk sauce and bread crumbs. Instead of the typical tomato, lettuce, and pickle condiments, the burger is topped with a quick mango, pepper, and ginger salsa. A ciabatta roll replaces the bun and Monterey Jack cheese finishes off the scrumptious burger.
Throw in plantain chips and a daiquiri and you've got a meal that's ideal for impromptu entertaining. To kick-start your weekend with this dish,
1 tablespoon cooking oil
1 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup finely chopped onion
1 teaspoon grated fresh ginger
1 medium mango, seeded, peeled, and chopped
1/4 cup apple jelly
1 tablespoon lime juice
1 egg, lightly beaten
1/3 cup bottled jerk sauce
1/4 fine dry bread crumbs
1 pound lean ground beef
4 ciabatta rolls or hamburger buns, split
1 cup shredded Monterey Jack cheese (4 ounces)
- For salsa, in a medium saucepan, heat oil over medium heat. Add peppers, onion, and ginger; cook and stir for 3 minutes. Add mango, jelly, lime juice, and salt; cook and stir until jelly melts. Set aside.
- In a large bowl, combine egg, 1/4 cup of the jerk sauce, and the bread crumbs. Add ground beef; mix well. Using hands, shape mixture into four 1/2-inch-thick patties.
- For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 10 to 13 minutes or until done (160°F), turning and brushing once with the remaining jerk sauce halfway through grilling. If desired, toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then ciabatta rolls, if desired, on gas grill over heat. Cover and grill as above.)
- Divide cheese among bottoms of rolls. Serve burgers in rolls with some of the salsa. Serve remaining salsa on the side.
Makes 4 burgers.
Per Burger: 808 cal., 50 g fat (20 sat. fat), 167 mg chol., 740 mg sodium, 60 g carbo., 3 g fiber, 31 g pro.
- Main Dishes, Beef
- North American