Huey's Caribbean Jerk Burgers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• vegetable oil
• 1 onion, chopped
• 1 bunch green onion, chopped
• sambal oelek, to taste
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 2 tablespoons brown sugar
• 1 teaspoon allspice
• 1 teaspoon ground coriander
• 1 garlic clove, crushed
• 500 g ground lean lamb
• 100 g sausage meat
• freshly ground salt & pepper
• 1 cup mayonnaise
• 1 dash sweet chili sauce
• 4 -8 hamburger buns, halved
• sliced tomato
• salad leaves
• balsamic vinegar
• extra virgin olive oil

Recipe

• 1 heat a little vegetable oil in a large pan and gently saute onion until softish. then remove onion and wipe out the pan.
• 2 to make the jerk sauce, mix together green onions, 2 teaspoons sambel, soy, tomato ketchup, sugar, 1/4 cup vegetable oil, allspice, ground coriander and garlic in a food processor. then taste for seasoning and transfer to a bowl.
• 3 place lamb mince and sausage meat in another bowl and mix together with some of the jerk mixture, 1 teaspoons sambel and salt and pepper.
• 4 form the mixture into patties and panfry in a thin layer of hot vegetable oil. then drain on kitchen paper towels.
• 5 to make the mayonnaise, mix together mayonnaise, 2 heaped teaspoons sambel and sweet chilli sauce. set aside.
• 6 gently toss the salad leaves with balsamic and olive oil to taste.
• 7 to serve, smear the mayonnaise on the base of burger buns and top with sliced tomato, a mound of dressed lettuce, onions, 1 or 2 burgers patties, jerk sauce and then the bun lids.