Jerk Beef Burger with Caramelized Onions
- 450g Medium Ground Beef
- 3 tbsp Hill's Jamaican Jerk Sauce
- 1 large Red Onion
- 1 tbsp Butter
- 2 tbsp Honey
- Hamburger Buns
- 1 slice Tomato
- 1 slice Cheddar Cheese
- 2 tbsp Smokey Bacon Mayo or as much as needed
- Salt & Pepper to Taste
In a bowl mix together Hill's Jamaican Jerk Sauce to medium ground beef, form burger patties and allow to marinate in the refrigerator for at least 2-3 hours overnight is best. Once out of the fridge allow 15-20 minutes before grilling. Pre-heat your BBQ to 400 degrees and grill burgers to your preference. Add cheese when burger is almost to your preference.
Caramelized Onions: Heat butter in a frying pan or skillet on medium heat then add onions and allow to cook for 30 mins, add a pinch of salt & pepper for seasoning, stir onions so they cook evenly and start taking on a brown colour.
Once onions reach the brown colour add honey and keep stirring then add whiskey and allow to cook for another 10-15 minutes.
Toast burger buns on the grill and build your burger with smokey bacon mayo on bottom bun, lettuce, tomato, cheesy burger patty, add caramelized onion on top, add more smokey bacon mayo cover with the top bun and enjoy.
Ensure you cook your caramelized onion first and have all your prep done such as cutting your tomato and shredding your lettuce before cooking burgers.
Jerk Shepherd's Pie
- 1 lb Med Ground Beef
- 5 tbsp Hill's Jamaican Jerk Sauce med or hot
- 4 cloves Garlic finely chopped
- 2 med Onions finely chopped
- 2 med Carrots diced
- 2 stalks Celery diced
- 3 tbsp White Flour
- 2 tbsp Tomato Paste
- 1/3 cup Red Wine
- 1 cup Beef Broth
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 2 spring Thyme
- 1 spring Rosemary
- 4 cups Mashed Potatoes
- 1/2 cup Shredded Cheese
- 2 tbsp Worcestershire Sauce
- 1/2 tsp Nutmeg
- Ground Black Pepper to sate
Add Hill's Jamaican Jerk Sauce to ground beef and stir in evenly with a metal spoon and allow to marinate in the fridge while you cut your vegetables. Heat large deep skillet over med high heat, add beef and cook until browned and all the juices evaporated.
Add garlic, onions, carrots and celery, thyme, rosemary and continue cooking until the veggies are starting to soften.
Sprinkle Allspice, black pepper, nutmeg, flour and mix evenly. Cook for 2 minutes stirring often. Stir in tomato Paste stirring all the time for about 1 minute.
Pour in red wine stirring often until liquid almost evaporated. Add Worcestershire sauce, beef broth and simmer for 4-5 minutes or until think gravy has formed. Stir in frozen peas & corn, cover and remove from stove allowing to cool.
Preheat the oven to 400°F. Make your favorite mashed potatoes. Spread the ground beef in a 7x11 baking dish and spread mash potatoes on top. Sprinkle cheese on top and bake at 400° for 20 minutes. Broil for 1 minutes for coloring.
Jerk Beef Wellington
- 3 2" Rib Eye Steaks
- 12 Mini Bella Mushrooms finely chopped
- 1 Med Onion finely chopped
- 4 tbsp Hill's Jamaican Jerk Sauce
- 6 cloves Garlic finely chopped
- 1 Egg whipped
- 2 cups Spinach chopped
- 11/2 sheets Puff Pastry half per steak
- salt & pepper to taste
- 1/2 cup Garlic & Herb Cream Cheese
- 4 springs Fresh Thyme
- 2 tbsp Butter
Marinate steaks overnight in the refrigerator with Hill's Jamaican Jerk Sauce or 3 hours before. Preheat grill to 450° and grill steaks for 2 minutes both sides and allow to cool. You can also use a frying pan with a tbsp of oil on med-high heat.
In a frying pan on medium heat use butter to sautee mushrooms, onion, garlic, thyme until liquid evaporated and mushrooms starting to brown.
Add spinach, cream cheese and cook for 2 minutes while mixing all ingredients. Set a side to cool or you can place in the refrigerator to speed up the process.
Add a sprinkle of flour to your counter surface, place puff pastry down, add 2 tbsp of mushroom mixture, steak and another 2 tbsp on top. Fold of the corners of your puff pastry then the middle to cover your steaks. Repeat on the remaining 2 steaks.
Preheat oven to 425°, brush pastry with egg wash and bake for 25 minutes until golden brown. Enjoy with your favorite vegetables.
Prep a head of time before you start cooking. I sauteed the mushroom mixture the day before and placed in the refrigerator.