THIS WEEK’S RECIPE
Caribbean Burgers
Serves 4
(METRO) — When it comes to grilling, nearly everyone who has ever
grabbed a spatula and put on an apron has their own unique approach. For many,
part of the joy of grilling is experimenting with new flavors for old favorites
such as steak, burgers and chicken. No two recipes ever seem to be the same.
Honey
Ginger Dipping Sauce
• 1 8-ounce can sweetened tamarind nectar
• 1 tablespoon honey
• 2 to 3 inches fresh ginger, peeled and grated
• 1 tablespoon soy sauce
• 1 tablespoon jerk seasoning
• 1 teaspoon cornstarch
Caribbean
Burgers
• 1 1⁄2 pounds lean ground beef, chuck, or turkey
• 4 teaspoons jerk seasoning
• 2 tablespoons catsup
• 2 tablespoons honey ginger dipping sauce
• 2 tablespoons vegetable oil
• 4 hamburger buns
• 4 slices cheddar cheese
• 4 slices cored fresh pineapple
To make
the Honey Ginger Dipping Sauce:
In a small saucepan, combine the tamarind nectar and honey. Bring to a
boil and cook until reduced by one-third. Stir in the ginger, soy sauce, and
dry jerk seasoning. Mix the cornstarch with the water to form a paste, then
stir into the tamarind mixture. Cook, stirring constantly, until the sauce
thickens, 1 to 2 minutes. Serve hot or at room temperature. To store,
refrigerate in a tightly sealed glass jar. Allow to come to room temperature
for best flavor.
To make
the Caribbean Burgers:
Light a medium fire in a charcoal grill, preheat a gas grill to 350 F,
or heat a large skillet over medium-high heat. Season the beef with the dry
jerk seasoning and mix well. Form into four patties.
In a small bowl, combine the catsup and dipping sauce. Oil the grill
grids or heat the oil in the pan over medium-high heat. Add the patties to the
grill or the pan and cook until browned, about 3 minutes on each side. If you
are using a grill, grill the pineapple slices for about 1 minute per side.
Lightly toast 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 mixture and serve at once.