Tonight’s dinner…

Earlier this week I made bread, 2 loaves worth of our regular whole wheat bread, and 2 loaves worth of jalapeno bread….I made these into 2 dozen rolls.  Well, I have a dozen plus a few more left, and they need to be used before they get moldy.  So I decided that tonight’s dinner needed to use those rolls.  My goal for meals this coming week is to use up what I already have instead of buying more groceries.  SO, I decided to make sliders to put on these rolls.  Then I remembered that I had just run across a recipe that I hadn’t made for about 6 years…..Jamaican Jerk Burgers with Orange Chipotle Mayo.   So that’s what’s on the menu for tonight’s dinner!    Here’s the recipe…D got this recipe about 8-9 years ago (I think it was from one of his co-workers).

Jamaican Jerk Burgers with Orange Chipotle Mayonnaise

Orange Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 3 tablespoons orange juice
  • 1 tablespoon minced canned chipotle chilies*

Jerk Sauce:

  • 1 bunch green onions, coarsely chopped (about 1 1/2 cups)
  • 1 tablespoon chopped fresh thyme
  • 1 medium jalapeno, seeded and chopped (or 1/2 of a small habanero)
  • 1 garlic clove, peeled
  • 1/2 cup (packed) brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce
  • 1 teaspoon ground allspice

2 pounds ground beef

6 buns, toasted

lettuce, tomatoes & onion

For jerk sauce:

Finely chop first 4 ingredients in processor.  Add sugar and next 3 ingredients; process until almost smooth.  Season with salt & pepper.

Prepare  barbecue (medium-high heat).  Set aside 3/4 cup jerk sauce.  Shape ground beef into 6 1/2″ to 3/4″ patties; place in 13 x 9″ glass baking dish.  Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.

Sprinkle patties with salt and pepper.  Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.

Spread mayonnaise over cut surfaces of buns.  Place burgers on bottom halves of buns.  Top with onion slices, tomato slices, lettuce and bun tops.  Serve, passing reserved 3/4 cup jerk sauce separately.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at latin american markets, specialty food stores and some supermarkets.

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