Caribbean Beach Burgers with Mango Salsa
1 Pound Ground Beef
2 Tablespoons Caribbean Jerk Seasoning*
Kosher Salt, to taste
4 Slices Colby Jack Cheese
1 Large Ripe Mango, peeled, coarsely chopped (about 1 cup)
1 Tablespoon Fresh Cilantro, chopped
1 Tablespoon Green Onion, chopped
1 Tablespoon Jalapeno Pepper, seeded, diced
1 Tablespoon Fresh Lime Juice
1 Cup Shredded Lettuce, to serve
4 Slices Tomato, to serve
4 Tablespoons Mayonnaise, to serve
4 Martin’s Sandwich Potato Rolls
Combine ground beef and jerk seasoning blend in a large mixing bowl. Shape into four 3/4-inch thick patties.
*(Tip: to make homemade Jerk seasoning, combine the following: 2 tsp. onion powder, 2 tsp. cayenne pepper, 1 tsp. paprika, 1/2 tsp. crushed red pepper flakes, 2 tsp. dried thyme, 1 Tbsp. garlic powder, 2 tsp. dried parsley, 1/2 tsp. black pepper, 2 tsp. salt, 2 tsp. sugar, 1/4 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1 tsp. ground allspice)
Heat grill over medium heat. Add patties and grill, covered, 11 to 15 minutes, or until an instant-read thermometer inserted horizontally into the center registers 160 degrees F, turning occasionally. Season with salt, to taste. (Tip: To make cheeseburgers, add cheese in last 1-2 minutes of cooking, cover grill and cheese allow to melt.) Transfer cooked burgers to a serving platter.
Meanwhile, prepare mango salsa: combine chopped mango, cilantro, green onion, jalapeno, and lime juice in a medium bowl, until well-mixed.
Serve burgers on buns along with mayo, lettuce, and tomato; top with mango salsa.