Jamaican Jerk Burger with Mango Salsa
Serving Size 4
Ingredients
Burger:
- 2 lb. ground lamb
- 4 oz. SupHerb Farms® Jamaican Jerk Seasoning
- 4 each hamburger buns
- 1.5 c. SupHerb Farms Mango Salsa Blend
Roasted Garlic Aioli:
- ½ c. mayonnaise
- ¼ c. roasted garlic puree
- ½ tsp. salt
Categories
Preparation
Burger:
- Mix the ground lamb with the Jamaican Jerk Seasoning and form into 4 patties.
Roasted Garlic Aioli:
- In a bowl, whisk together the aioli ingredients.
To Plate:
- Heat a grill to high.
- Spread a light coating of Roasted Garlic Aioli on the cut sides of the buns.
- Grill the burgers to the desired temperature. Grill the buns until toasted and set aside.
- To plate, spread a little more aioli on each bottom bun. Place burger on each bun and top with Mango Salsa Blend and the bun tops.
Chef Carron Harris
Chef Notes
When I was thinking about how to use the Jamaican Jerk Seasoning, I thought back to our visit to Jamaica. We had great jerk chicken and goat at a little roadside place. I know lamb is easier to get than goat and more widely accepted, so turned that idea into a burger that could be easily grilled. I knew I wanted to balance the char from the grill with something sweet and mangos grow in Jamaica, too. The Fresno chili brings a touch of heat, but doesn’t overwhelm the jerk flavor. The roasted garlic aioli gives the burger some umami creaminess to tie it all together.
