Ultimate Jamaican Burger

Directions

In a blender combine onion, scallion, scotch bonnet pepper, thyme, garlic and oil, add to the beef mince, mix and portion into eight ¼ pound balls.

Make sure the grill is hot and oiled, flatten out a burger patty and season one side with the pimento salt.

Place the seasoned side down on the grill and season the other side.

Cook on the grill for 3- 4 minutes on the first side and about 2-3 minutes on the second. Remove from the heat and allow to rest.

For the pickled red onion

Make the pickled onions by adding vinegar, salt and sugar to a small container and Mix until the sugar and salt are dissolved.

Add sliced red onions, cover and set aside.

For Pimento Salt

Blend together pimento and salt into a fine powder to create the pimento salt.

For Avocado Mayo

In another bowl mash avocado, mix with mayo and shredded garlic, set aside in the refrigerator.

For Callaloo cheese

Combine cooked callaloo with softened cream cheese, mix until it’s a creamy spread.

For panko fried plantain

Beat together egg and milk and place in a dish, add panko to another dish and flour to another.

Peel the plantain, slice into long thin strips.

Coat in flour then egg wash then panko and fry until golden in hot oil. Set aside on a cooling rack.

Toast the shorty burger buns in a pan with coconut oil until golden.

To assemble, butter the buns with avocado mayo. Add meat, callaloo cheese, crispy plantains onions and lettuce. Enjoy!