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, Mediterranean thyme, chives, black pepper, nutmeg, cinnamon, sage, and a bit of salt and sugar, and you have Savory Spice Shop’s 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 beef.
Not particularly interested in having our neighbors invite firefighters over to our place, I decided to grill instead. Adapting from a recipe on Savory Spice Shop, 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.
Jamaican Cheeseburger
Makes two burgers
What you’ll need:
2/3 lb of beef
2 tsp orange juice
1 tbsp Jamaican Jerk Seasoning or the extra hot version (shake it up good – you don’t want to end up with a tablespoon of pure habanero)
1 tsp balsamic vinegar
1 tsp soy sauce
1 clove fresh garlic (minced)
Toppings:
2 pineapple slices
2 tomato slices
Lettuce
2 slices of your favorite cheese
Grilled onions (optional)
Grilled Pineapple & Avocado Dip
Process:
1. 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.
2. 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.
3. 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.
Related Posts:
Restaurant Rebung @ Bangsar KL
This is what we all came back for, their Sambal Tempoyak Daun Kayu which is fantastic stuff. I had to tell the chef in charge that day it was my favourite dish and he told us it is made from: finely shredded tapioca (ubi kay… Read More
Laksa Sarawak
Somehow my laksa lacked the ooomph! compared to the ones we eat outside so I suspect it's the laksa paste I used. There are different manufacturers of the paste and I don't think this is one of the famous brands the Sarawak… Read More
Nasi Kandar Bestari@ Kelana Parkview, PJ
Yesterday, we both had to run some errands and ended up having a pretty late lunch at Kelana Parkview after visiting Clickers, TM Net's main office. Nasi Kandar Bestari must have recently opened here as… Read More
Ramly Burger - Made In MalaysiaThese burgers are Malaysian made and extremely popular at night as the burgers taste so much nicer than McDonalds, it's locally made (so support Malaysian brands!) and it's cheaper than the fast food joints. It seems it's so … Read More
Laksa Johor & Mee Bandung
@ Warung Aji-Don, Plaza Damas, KL.
Something simple to end the week with - Johor food. I'm not too sure if the stall is open yet with the Raya break as I had this sometime back. If you do want to visit, do it next week inst… Read More
0 comments:
Post a Comment