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Caribbean Jerk Pork Burger
Created by: Howcan Team
Ingredients
- 1 lb ground pork
- 1/4 cup Caribbean jerk seasoning
- 1/4 cup breadcrumbs
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 4 burger buns
- Lettuce, tomato, and red onion for topping
Instructions
- In a large bowl, combine 1 lb ground pork, 1/4 cup Caribbean jerk seasoning, 1/4 cup breadcrumbs, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt.
- Mix the ingredients until well combined, then divide the mixture into 4 equal portions and shape into burger patties.
- Preheat the grill or a skillet over medium-high heat. Cook the pork patties for 5-6 minutes on each side, or until they reach an internal temperature of 160°F.
- Toast the burger buns on the grill or in a toaster for 1-2 minutes.
- Assemble the burgers by placing a pork patty on the bottom half of each bun, then topping with lettuce, tomato, and red onion. Add the top half of the bun and serve immediately.
- Enjoy your delicious Caribbean Jerk Pork Burgers!
The Caribbean Jerk Pork Burger is a tantalizing fusion of Caribbean and American flavors. This delectable dish originated in the vibrant culinary landscape of the Caribbean islands, where the rich tradition of jerk seasoning meets the beloved American burger. Renowned chefs like Marcus Samuelsson and Levi Roots have popularized this mouthwatering creation, infusing it with their own unique twists. The key to a perfect Caribbean Jerk Pork Burger lies in the harmonious blend of jerk spices, including allspice, scotch bonnet peppers, and thyme, which infuse the juicy pork patty with a fiery, aromatic kick. For an authentic experience, head to the Caribbean islands or visit specialty restaurants known for their expertise in Caribbean cuisine. Whether grilled to perfection or paired with traditional sides like plantains and rice and peas, this burger is a true celebration of Caribbean flavors.
30 min
4
450 calories
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