Caribbean Burger recipe

[JOH]

Ingredients:

* 1½ pounds lean ground beef or chuck
* Dry Jerk Seasoning to taste

Quote:

Ingredients: * 1 tablespoon onion flakes * 1 tablespoon onion powder * 2 teaspoons ground thyme * 2 teaspoons salt * 1 teaspoon ground pimento (allspice) * ¼ teaspoon ground nutmeg * ¼ teaspoon ground cinnamon * 2 teaspoons sugar * 1 teaspoon coarsely ground black pepper * 1 teaspoon cayenne pepper * 2 teaspoons dried chives or green onions Method: Mix together all the ingredients. Store leftovers in a tightly closed gl*** jar. It will keep its pungency for over a month.

* 2 tablespoons catsup
* 2 tablespoons Honey-Ginger Dipping Sauce

Quote:

Ingredients: * 1 (8-ounce) can sweetened tamarind nectar * 1 tablespoon honey * 1 thumb (2 to 3 inches) fresh ginger root, grated * 1 tablespoon soy sauce * 1 tablespoon Dry Jerk Seasoning * 1 teaspoon cornstarch * 1 teaspoon water Method: Combine the tamarind nectar with the honey and boil until it is reduced by one third of its volume. Stir in ginger, soy sauce, and Dry Jerk Seasoning. Mix the cornstarch with the water to form a paste, and then mix with the tamarind mixture. Continue to cook and stir continuously, until the sauce thickens. Serve hot or cold.

* Fresh or canned pineapple slices
* 4 to 6 hamburger buns
* 4 to 6 cheese slices

Method:
Season the beef with Dry Jerk Seasoning as you would salt and pepper. Form into 4 to 6 patties and cook over a prepared grill or in a skillet.
While the meat is cooking, mix the catsup with the dipping sauce. If canned pineapple is used, drain the slices. Lightly grill or heat the buns.
To serve, place the meat patties on the buns and top each with 1 slice of cheese and 1 slice of pineapple. Dress with the catsup-dipping sauce mixture. Serve at once.