The Jerk Burger
If you love a good burger then your going to totally love this Jerk smashed double burger with our Smokey Jerk BBQ Sauce! it's yummy!
- Serves 4
- Gluten Free
- 500g Beef brisket Mince (60g per burger x 2 patties per burger)
- 2-4 Tbsp Smokey Jerk BBQ Sauce
- 2 Tsp Smoked paprika
- 2 Tsp Cumin powder
- 1 Tsp Allspice powder
- 2 Tsp Dried chilli flakes
- ½ Tsp Sea salt
- ½ Tsp Ground black pepper
- Oil for Greasing
Roasted Garlic Thyme Mayo
- 2 Large Egg (Room temperature)
- 3 Cup Neutral flavoured oil, grape seed, sunflower or canola.
- 3 Tbsp Lime Juice
- 6 Roasted garlic cloves
- 2 Tbsp Fresh thyme
- Salt & Pepper for seasoning
- 1 Carrot (shredded)
- 2 Spring onions (sliced thinly)
- ½ Cabbage (sliced thinly)
- Spinach leaves
- Swiss cheese
- 4 x GF Burger Buns (lightly toasted)
Mix all spices together.
Mince your beef brisket.
Combine all burger ingredients in a bowl, divide into balls, this recipe is to make a double patty burger, each patty wants to be 60g.
Remove from the fridge and leave to get to room temperature.
Preheat your BBQ. Lightly spray your BBQ with oil. These are smashed burger so you will need a burger smasher or a metal bowl and some baking paper. Pop your burger on the BBQ cover over with baking paper and press down hard with your burger smasher, cook for around 3 minutes and then flip.
Roast the garlic in the oven 200C until nicely roasted.
Add egg, vinegar, and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
Next, add the thyme and garlic and blend one last time.
Put everything into big bowl and mix well and add the mayo.
Toast your buns insides and then spread the mayo on bottom side of the bun, place spinach, burger, cheese, burger, cheese, Smokey Jerk BBQ Sauce and then coleslaw.