| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
Meat |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean ground beef |
| 1 1/2 |
ts |
Black pepper |
| 1 |
tb |
Onion powder |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 6 |
sm |
Pickled Habaneros (to taste) |
INSTRUCTIONS
Thoroughly mix the first six ingredients and press out into two large, thin
patties. Chop 3 pickled habs and place in the center of a patty, spreading
out to about 1/3 the distance from the edge. Fold the edges of the patty
up and over to seal in the hab filling. Grill or fry. Notes: I fixed these
hot burgers for supper tonight, and they were tasty enough that I thought
I'd share with the group. The inspiration came from the Jamaican meat
patty recipes posted here in recent days. Hope you like!
[email protected] (Todd Enders)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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