Best Caribbean Voodoo Burgers Recipes

CARIBBEAN BURGERS WITH MANGO SLAW

Steps:

• For the slaw: Toss the cabbage with the lime juice, sriracha, salt and pepper in a large bowl. Cover and chill until ready to serve.
• Cut the mangos into spears. Reserve 12 spears for your burgers. Chop the remaining spears for your slaw. Add them to the slaw just before serving along with the scallions and mint and toss to finish.
• For the burgers: Combine the ground beef, teriyaki sauce, sriracha, ginger, garlic, salt and pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties roughly 3/4-inch thick and 4 inches in diameter.
• Brush a grill, grill pan or skillet with vegetable oil and heat on medium-high. When nice and hot, add the patties and cook for about 4 minutes per side for medium-rare. Take them off the heat.
• To build the burgers: Spread mayonnaise on the bottom bun. Season with salt and pepper. Place a lettuce leaf on top of the seasoned mayo and top it with a patty, 2 slices of avocado, 2 spears of the reserved mango and the bun lid. Repeat with the 5 other burgers. Serve the slaw on the side.

BEEF JERK BURGERS ( CARIBBEAN)

Steps:

• Combine egg, crumbs, onion, and jerk seasoning.
• Add in the ground beef and mix well.
• Shape into patties and grill or pan fry.
• Serve in a crusty roll with fresh tomato slice and mayo, and lettuce.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Steps:

• 1)Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. 2)Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. Season with salt, as desired. 3)Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

CARIBBEAN BURGER

Steps:

• Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
• Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.
• Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
• Serve the burgers on the buns; top with the sauteed vegetables.

CARIBBEAN VOODOO BURGERS

Steps:

• 1. Preheat grill to medium heat, then rub peppers with olive oil Place poblano on grill, grill 5 minutes before rotating, and placing habanero on to grill for two minutes then turn. Cook peppers till they have nice char evenly approx. another 2-4 minutes more
• 2. Allow peppers to cool for about 10 minutes. In a food processor or blender rough chop poblano and place complete pepper in processor except stem. Very carefully cut bottom of habanero off make sure there are no seeds chop and place in processor, add to processor rough chopped shallot and garlic along with 2 tablespoons olive oil and chop then mix until nice puree has been formed. Now add cream and 2 tablespoon of mayonnaise, mix well and place in small sauce pan the can be heated on grill.
• 3. Whisk together remainder of mayonnaise, 2 tablespoon lime juice, lime zest, cilantro, and salt to taste
• 4. In a bowl add ground beef and rough chop bacon then add to beef, add grated onion, Worcestershire sauce, 2 tablespoons of olive oil, thyme, salt and pepper, mix and form into patties. Spray a medium hot grill and cook patties approx. 5-6 minutes on each side making nice grill marks 2 minutes before removing from grill add cheese and cover grill for 2 minutes then allow beef to rest.
• 5. While beef is cooking prepare avocados by cutting in half and removing seed then create some nice ¼- ½ inch thick slices and drizzle with lime juice. Then place avocado slices in buttermilk then breader, set aside while filling a sauce pan ½ ways full with canola oil
• 6. While beef is resting place sauce pan on griddle of grill or side burner can be done either way, medium heat, allow to reach 350 degrees then drop the avocado slices in and allow them to cook for about 60 seconds, remove and place on paper towel to drain.
• 7. Put Voodoo sauce on grill medium heat, allowing it warm through but not hot or boiling just creamy
• 8. Assemble burgers First slice focaccia bread long ways and then into 4 individual buns Slather bottom piece of each sandwich with cilantro mayonnaise and romaine lettuce leaf Now place burger with cheese on lettuce and slice heirloom tomato and put a slice on each burger, add fired avocado, then drizzle with spicy voodoo sauce.