Carron Harris
Senior Director, Culinary
Papa Murphy’s Pizza
Jamaican Jerk Burger with Mango Salsa
Recipe courtesy of Carron Harris
Sponsor: SupHerb Farms
Servings: 25
Ingredients
Burger:
- 12 lb. ground lamb
- 24 oz. SupHerb Farms® Jamaican Jerk Seasoning
- 25 hamburger buns
- 9 1/4 c. SupHerb Farms® Mango Salsa Blend
Roasted Garlic Aioli:
- 3 c. mayonnaise
- 1 1/2 c. roasted garlic purée
- 1 Tbsp. salt
Directions
Burger:
- Mix the ground lamb with the Jamaican Jerk Seasoning and form into 25 patties.
Roasted Garlic Aioli:
- In a bowl, whisk together the aioli ingredients.
To Plate:
- Heat a grill to high.
- Spread a light coating of Roasted Garlic Aioli on the cut sides of the buns.
- Grill the burgers to the desired temperature. Grill the buns until toasted and set aside.
- To plate, spread a little more aioli on each bottom bun. Place burger on each bun and top with Mango Salsa Blend and the bun tops.
Chef Notes
When I was thinking about how to use the Jamaican Jerk Seasoning, I thought back to our visit to Jamaica. We had great jerk chicken and goat at a little roadside place. I know lamb is easier to get than goat and more widely accepted, so I turned that idea into a burger that could be easily grilled. I knew I wanted to balance the char from the grill with something sweet and mangos grow in Jamaica, too. The Fresno chile brings a touch of heat, but doesn’t overwhelm the jerk flavor. The roasted garlic aioli gives the burger some umami creaminess to tie it all together.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
