TRANSPORT YOURSELF TO AN ISLAND VACATION WITH THIS CARIBBEAN-JERK LAMB BURGERS WITH TOSTONES. JERK RUBBED LAMB WITH WHIPPED GOAT CHEESE AND PICKLED CABBAGE MAKE THIS BURGER RECIPE PERFECT FOR CHASING CARIBBEAN FOOD CRAVINGS.
Contents
INGREDIENTS
FOR THE PICKLED CABBAGE
- ▢1/2 CUP RED WINE VINEGAR
- ▢1/2 CUP APPLE CIDER VINEGAR
- ▢2 CLOVES GARLIC PEELED AND SMASHED
- ▢2 TEAS BROWN SUGAR
- ▢1 TEAS SALT
- ▢1 TEAS COARSE GROUND BLACK PEPPER
- ▢1/2 HEAD RED CABBAGE SLICED THIN
- ▢WATER TO COVER
FOR THE JERK SPICE BLEND
- ▢1 TBSP ONION POWDER
- ▢1 TBSP GARLIC POWDER
- ▢1 TBSP BROWN SUGAR
- ▢2 TEAS SMOKED PAPRIKA
- ▢2 TEAS SALT
- ▢2 TEAS THYME DRIED
- ▢1 TEAS ALLSPICE GROUND
- ▢1 TEAS CAYENNE PEPPER
- ▢1 TEAS ACHIOTE PEPPER
- ▢1/2 TEAS BLACK PEPPER GROUND
- ▢1/2 TEAS WHITE PEPPER
- ▢1/2 TEAS RED PEPPER FLAKES
- ▢1/2 TEAS CUMIN GROUND
- ▢1/2 TEAS NUTMEG GROUND
- ▢1/2 TEAS CINNAMON GROUND
FOR THE LAMB BURGERS
- ▢1.5 LBS GROUND LAMB
- ▢2 CLOVES GARLIC MINCED
- ▢1 SCOTCH BONNET PEPPER SEEDED AND MINCED
- ▢1 TBSP JERK SPICE
- ▢SALT AND PEPPER
- ▢BUNS
- ▢LETTUCE
- ▢SMOKED KETCHUP
FOR THE FRIED PLANTAINS
- ▢3 PLANTAINS
- ▢OIL FOR FRYING
- ▢SALT
FOR THE WHIPPED GOAT CHEESE
- ▢1/2 CUP FRESH GOAT CHEESE
- ▢1/2 TEAS ROSEMARY
- ▢1 TBSP MAYO
INSTRUCTIONS
FOR THE PICKLED CABBAGE
- Combine the red and white vinegar, garlic, brown sugar, salt, and pepper in a jar. Seal with the lid and shake to combine.
- Add the shredded cabbage and cover to the rim with water.
- Seal and allow to rest for 3 to 4 hours before using.
- Store in the fridge for up to one week.
FOR THE JERK SPICE BLEND
- In a resealable jar or container, combine all of the spice ingredients.
- Seal and shake to combine making sure everything is evenly mixed. Use a fork for additional mixing if needed.
- Store for up to 2 weeks.
FOR THE FRIED PLANTAINS
- Peel and slice the plantains into 1″ chunks.
- In a heavy-bottomed pot with high edges, heat 1/2 inch of cooking oil. Add the plantains and fry until golden on one side, about 2 minutes. Flip and fry the other edge.
- Remove to a paper towel-lined baking sheet.
- With a fork, smash the plantains down (don’t be all aggro here, just enough to flatten them to about 1/4″ thick disks.
- Carefully return the plantains to the pot and fry another 2 to 4 minutes per side until they are golden and crispy all over.
- Remove to a new paper towel lined plate and season with salt.
FOR THE WHIPPED GOAT CHEESE
- In the bowl of your stand mixer, or with a hand mixer, whip the goat cheese, rosemary, and mayo together until combined.
- Season with salt and black pepper to taste.
- Store in an airtight container for up to three days.
FOR THE GROUND LAMB BURGERS
- In a large bowl, combine the ground lamb with the minced garlic, scotch bonnet pepper, jerk spice and salt and pepper.
- Mix with your hands and form into even patties. Press an indent into the center of each to ensure even cooking.
- Cover and return to the fridge to chill for 30 minutes to 1 hour.
- When ready to cook, preheat a charcoal grill for indirect cooking.
- Grill the patties until they temp at 160 for ground lamb, flipping once as needed for even cooking.
- Remove and allow to rest on a platter while you assemble the burgers.
FOR THE BURGER ASSEMBLY
- Toast the burger buns until lightly golden.
- Slather the bottom buns in the whipped goat cheese. Add a layer of green leaf lettuce.
- Top each with a ground lamb burger, a smear of Red Duck smoked ketchup, tostones, red cabbage and the remaining bun half. Serve with additional fried tostones and enjoy.
NUTRITION
Calories: 840kcal | Carbohydrates: 62g | Protein: 38g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 465mg | Potassium: 1465mg | Fiber: 7g | Sugar: 29g | Vitamin A: 4300IU | Vitamin C: 128mg | Calcium: 149mg | Iron: 6.4mg
