Jerk lamb burger with grilled sweetcorn and lime salad
The lovely, warming chilli heat can be tailored to taste. If in doubt, halve or leave out the chilli in the burgers and hand around hot sauce at the table. Or, go the other way and add freshly chopped green chilli to the salad.
Prep 20 min
Cook 15 min
For the jerk
½ tsp ground allspice
¼ tsp ground cinnamon
¼ nutmeg kernel, grated
1 tbsp thyme leaves, finely chopped
4 spring onions, roughly chopped
½ thumb ginger, peeled and chopped
1 garlic clove, roughly chopped
1 scotch bonnet chilli, deseeded and roughly chopped
½ small bunch coriander, leaves and stems
2 tbsp soy sauce
500g minced lamb
Salt and black pepper
For the sweetcorn salad
Juice of 2 limes
2½ tbsp olive oil
½ small white cabbage, shredded
3 spring onions, finely sliced
8 radishes, finely sliced
4 sweetcorn cobs
Relishes, pickles, hot sauces
Put all the jerk ingredients apart from the lamb into a food processor, and season with half a teaspoon of salt and lots of freshly ground black pepper. Blitz into a paste, stir in the lamb mince, empty out on to a board and mix well with your hands. Shape into six patties and put in the fridge to rest while you make the salad.
Whisk together the lime juice, mayonnaise and two tablespoons of oil and season to taste. Stir in the cabbage, spring onion and radishes, check the seasoning again – it may need more with the addition of the vegetables – and put to one side.
Heat up a barbecue or griddle pan. When hot, rub the sweetcorn with the remaining oil and put over the heat. Grill, turning regularly for eight to 10 minutes, until charred and just cooked. Cool for a few minutes, then use a sharp knife to slice the kernels from the cob. Add these to the salad and toss well.
Now grill the burgers for about three minutes each side (depending on how pink you like them). Leave to rest for a few minutes, then serve with the sweetcorn salad and whatever relishes, pickles and hot sauces that take your fancy.
Originally created from here.