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.

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-STYLE BURGER WITH JERK KETCHUP AND BEER BATTERED ONIONS

Steps:

• For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
• For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
• For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
• Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

CARIBBEAN BURGERS WITH MANGO SLAW

Steps:

• Make the slaw: Toss the cabbage with the lime juice, 1 tablespoon Sriracha, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Cover and chill until ready to serve.
• Preheat the broiler. Combine the beef, teriyaki sauce, ginger, garlic, the remaining 1 tablespoon Sriracha,1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties (¾ inch thick) and place on a wire rack set on a rimmed baking sheet.
• Broil the patties until lightly charred in spots, about 4 minutes per side for medium rare.
• Meanwhile, peel the mangoes. Thinly slice 1 mango and chop the other into small pieces.
• Add the chopped mango, scallions and mint to the slaw mixture and toss. Add the sugar if the mangoes aren't sweet enough. Serve the burgers on the buns with mayonnaise, lettuce, the sliced mango and avocado. Serve the slaw on the side.

KILLER VOODOO GUMBO

Steps:

• Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
• Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
• Soup: Starting with chicken stock, add all ingredients (except shrimp) to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.

SPICY VOODOO CHICKEN

Steps:

• Begin by mixing all of the ingredients for the marinade together in a bowl and set aside.
• Place the breasts in marinade and let stand 1 hour. Grill the chicken until done or lightly browned on each side. Remove from the grill and serve with the Southern Comfort dipping sauce.

CARIBBEAN BEAN BURGERS

Steps:

• Mash beans with a fork until smooth. Stir in bread crumbs, chopped onion, egg, milk, minced garlic, jerk seasoning, and salt; mix well. Shape into 4 patties.
• Heat a skillet over medium heat and spray with cooking spray. Cook patties until browned, turning once, about 8 minutes total.
• Serve on buns, topped with tomato and onion, and any other condiments of you like.

GRILLED CARIBBEAN PORK BURGERS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
• Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown.
• Serve burgers and onion between bread slices.