Makes 8 burgers. Difficulty
1 cup mayonnaise 2 Tablespoons orange juice concentrate 1 Tablespoon minced canned chipotle chiles (in adobo sauce)*
1 bunch green onions, coarsely chopped 1 Tablespoon fresh thyme, chopped 1 Tablespoon cilantro, chopped 1 Scotch bonnet chile (or if you want to tone down the heat ½ jalapeno pepper, seeds removed) 1 large garlic clove, peeled ½ cup brown sugar, packed ½ cup vegetable oil ½ cup gf soy sauce 1 teaspoon ground allspice
2 lbs. ground beef
1 red onion, sliced thin 3 large tomatoes, sliced Mixed greens Cilantro for garnish
Make an orange-chipotle mayonnaise: Mix the mayonnaise, orange juice concentrate and chipotle chiles together in a small bowl. Adjust seasonings to taste with salt and freshly ground black pepper.
Make the Jerk sauce: Place the green onions, thyme, cilantro, scotch bonnet chile and garlic in a food processor and pulse until finely chopped. Add the sugar, vegetable oil, gf soy sauce and all spice. Process until almost smooth. Adjust seasonings to taste with salt and freshly ground black pepper.
Remove ¾ cup of the jerk sauce and set aside. Shape the beef into 6 patties. Place the patties into a glass baking dish and pour ½ cup of the jerk sauce over the patties. Turn to coat. Let stand for 20 minutes.
Meanwhile, prepare the grill. Remove the hamburger patties from the jerk sauce and season with salt and freshly ground black pepper. Grill the burgers about 3-4 minutes per side or until the reach the desired doneness.
To serve, arrange the mixed greens on 8 plates. Top with the burger. Spread the orange-chipotle mayonnaise generously over the top of the burger. Top with a slice of tomato and a slice of red onion. Garnish with cilantro. Serve.