I enjoy Caribbean Jerk Marinade with chicken breasts. I saw this recipe in the September Food Network Magazine and thought it sounded tempting. We had these simple and delicious sliders tonight. They had a nice kick of heat. That is never a problem for this household!
Caribbean Jerk Sliders
(compliments of Food Network Magazine)
1 1/2 pounds Ground Beef (I used 85/15)
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons oregano
1 1/2 teaspoons packed light brown sugar
1 1/2 teaspoons dried thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
8 slices cheddar cheese (I used a small slice from a brick of cheese. I could have used more. I will next time. There will definitely be a next time.)
8 brioche slider buns (you can use any slider bun)
Melted butter (I used soft butter)
Jerk Ketchup (See below. Don’t put away your spices. Make the Jerk Ketchup before you grill/fry the sliders.)
- In a large bowl, combine the ground beef, allspice, cayenne, red pepper flakes, garlic and onion powder, oregano, brown sugar, thyme, salt and pepper. Gently mix until combined.
- Form the meat into twelve 2 ounce patties. (If you don’t have a scale that would be about 2 Tablespoons worth of ground beef)
- Preheat a grill pan over medium high heat. (If you don’t have a grill pan use a skillet. Cast iron skillet would work great.) (Oh and you can spray the grill pan after preheating. I forgot that step and it worked just fine.)
- Grill the sliders until the internal temperature reads 150 degrees. I grilled 3 minutes each side and that was plenty. Place a slice of cheese on each patty once you flip them. The cheese will melt as you are grilling.
- Remove the patties to a plate and cover loosely with foil to rest.
- While the patties rest, brush the buns with melted butter and grill until lightly toasted, 1-2 minutes. (I did not use the grill. I used a non stick frying pan that I preheated. The grill was pretty greasy! I also buttered inside of each roll with softened butter)
- Assemble the sliders by putting a tablespoon size dollop of the ketchup on the top and bottom buns. (I did a little over a teaspoon on each bun. That was plenty! I am not a very good rule follower, am I??)
- Chow down. Simple and Delicious!!
1 cup ketchup
Juice of 1 lime (oops, I missed that! Was delish anyways!)
1 teaspoon packed light brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
In a nonreactive medium bowl combine all the above until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.
Let me know what you think. Enjoy!!