Jerk Beef Plantain Burgers with Caribbean Salsa


Makes 2, prep time 10 minutes, cooking time 20 minutes

400g minced beef
2 tbsp of oil
1 tsp dried thyme
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 tsp ground ginger
1 tsp brown sugar
1/2 red chilli chopped
2 chopped garlic cloves
2 spring onions
Pinch of salt & pepper

Oil for deep frying
2 large plantains
Kitchen towel

1 small red onion diced
100g pineapple cubed
125g pomegranate seeds
100g mango cubed
1 ripe avocado cubed
1 large tomato cored and diced
1 cup of coriander leaves
Juice of a lime
1 red chilli sliced (optional)
Salt & pepper

4 cheese slices
Rocket leaves
Ketchup and American burger mustard
2 tomatoes, sliced

For the salsa: in a bowl combine all the ingredients with fresh lime and season. Cover and chill in the fridge.
For the beef patties: break up the beef into a mixing bowl, add the dry spices and combine. Add the remainder of the ingredients, mix, then divide into four. Roll each part into a ball then flatten into a round patty. Cover and chill in the fridge.
Heat the oil in a deep pan. While the oil is heating peel and halve the plantain. When the oil is hot add the plantain and fry for two minutes. Remove from the oil and drain on some paper towel. Allow the plantain to cool, place on a chopping board, and using the palm of your hand flatten each plantain into a circle, then chill in the fridge.
Next, heat some oil in a griddle pan and fry the burgers evenly on each side. When cooked, remove the burgers from the pan, add a slice of cheese and set to one side. In the same pan fry the plantain evenly on both sides. Finally, place a slice of plantain on a serving board, add some rocket, ketchup and mustard. Stack the burgers, top with tomato and serve with the salsa.

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