Caribbean Burger

The recipe Caribbean Burger can be made in about 8 hours and 40 minutes. This main course has 1139 calories, 46g of protein, and 87g of fat per serving. This recipe serves 4. For $3.51 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 123 people were glad they tried this recipe. If you have garlic, zucchini, jalapeno pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is a pretty expensive recipe for fans of Central American food. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. If you like this recipe, take a look at these similar recipes: Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions, Burger Club: Award-Winning Logan County Burger Patty Melt, and Surf N' Turf Burger (Grilled Burger with Lobster and Bacon).

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 495 minutes

 

Ingredients:

2 tablespoons Cajun seasoning

Canola oil, for the grill

2 carrots, cut into 3-inch sticks

3 cloves garlic, minced

2 pounds ground beef chuck

1/3 cup jarred jerk sauce

1 large jalapeno pepper, seeded and finelychopped

Kosher salt

Kosher salt and freshly ground pepper

1/2 cup fresh lemon juice (from 2 to 3 lemons)

1/3 cup extra-virgin olive oil

2 tablespoons extra-virgin olive oil

1 small red bell pepper, cut into 3-inch strips

1 small red bell pepper, finely chopped

1 to 2 tablespoons red pepper flakes

4 sesame hamburger buns, split

1 medium zucchini, cut into 3-inch sticks

Equipment:

whisk

bowl

frying pan

grill

Cooking instruction summary:

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

 

Step by step:

Make the jerk sauce

1. 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

1. Heat a large skillet over medium-high heat and add the olive oil.

2. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes.

3. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes.

4. Remove from the heat and cover to keep warm.

5. 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.

6. Serve the burgers on the buns; top with the sauteed vegetables.

7. Photograph by Steve Giralt


Nutrition Information:

Quickview
1138k Calories
45g Protein
87g Total Fat
43g Carbs
44% Health Score
Limit These
Calories
1138k
57%

Fat
87g
134%

  Saturated Fat
22g
140%

Carbohydrates
43g
15%

  Sugar
16g
18%

Cholesterol
161mg
54%

Sodium
1059mg
46%

Get Enough Of These
Protein
45g
91%

Vitamin A
8762IU
175%

Vitamin C
75mg
91%

Vitamin B12
4µg
82%

Zinc
10mg
70%

Vitamin B3
13mg
67%

Vitamin E
9mg
67%

Selenium
45µg
65%

Vitamin B6
1mg
59%

Phosphorus
471mg
47%

Iron
7mg
43%

Vitamin K
44µg
42%

Vitamin B2
0.61mg
36%

Potassium
1193mg
34%

Vitamin B1
0.47mg
31%

Manganese
0.59mg
30%

Folate
107µg
27%

Fiber
5g
22%

Magnesium
80mg
20%

Vitamin B5
1mg
16%

Calcium
164mg
16%

Copper
0.31mg
16%

Vitamin D
0.23µg
2%

covered percent of daily need
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