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Caribbean Calypso Burgers


CARIBBEAN CALYPSO BURGERS
Calypso Restaurant Copycat Recipe

Makes 6 burgers

Black Bean Salsa:
1 (15 oz.) can black beans, rinsed and drained
1 tomato, chopped
1 avocado, peeled, pitted, and diced
2 tablespoons lime juice
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1 teaspoon salt

Patty: 
2 pounds ground chuck
1/2 cup jerk marinade
1 egg, lightly beaten
1 teaspoon salt
vegetable oil, for brushing grill rack
6 slices pepper jack cheese
4 jalapeno hamburger buns, split
3 (2.5 oz.) bags of plantain chips

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the black bean salsa, combine the black beans, tomato, avocado, lime juice, olive oil, cilantro, and salt in a bowl and mix well. Set aside to allow the flavors to blend. To make the patties, combine the ground chuck, jerk marinade, egg, and salt in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4-5 minutes on each side for medium rare. Add the cheese slices on top of patties and cover grill until cheese is melted. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, spread the black bean salsa, then add the patties and an equal amount of the plantain chips. Add the roll tops and serve.

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