Burger-palooza with Reggae Jammin’
It’s summer, and it’s high time for a cookout! We’ve got five perfect reasons for you to heat up your oven with fresh flavour to last the entire season, and to woo friends and family with the out-of-this-world taste.
In celebration of summer’s best ritual, the team at Reggae Jammin’ has recruited the fanciful five-chef combination of Jacqui Tyson, Charissa Henry, Haleem Card, Christopher Sinclair McCalla, and Alexa Von Strolley to present the best burgers.
From Reggae Jammin’ ‘Holy Guacamole Jerk Chicken Burger’ to ‘Beef Burger with Mint-infused Mango Salsa’, we hope these recipes will bring inspiration for you to be a master chef at the grill.
Charissa’s Holy Guacamole Jerk Chicken Burger:
Why settle for a plain burger when you can get something far more exciting? Avocado is a Jamaican favourite, and when paired with Reggae Jammin’ Jerk Chicken Burger, it makes for an even more mouth-watering combination.
Ingredients
Reggae Jammin’ Jerk Chicken Burger
Sesame burger buns
1 whole tomato
1 small red onion, sliced
Slice cheese
For Guacamole:
1 large avocado
1 small lime
1/2 tbsp cilantro, finely chopped
1/2 tsp garlic powder
Add salt and Scotch bonnet pepper sauce to taste.
Method
• Cook Reggae Jammin’ Burgers according to package instructions.
• To make guacamole, remove flesh from avocado and combine all ingredients. Use a fork to mix/smash until mixture is smooth.
• Assemble Reggae Jammin’ Jerk Chicken Burger with cheese, tomatoes, onions and guacamole. Enjoy!
Gourmet Summer Burger by Jacqui Tyson
This Gourmet Summer Burger fits right in for those who love a series of tastes and flavours. For striking a subtle balance with the Hamilton’s Smokehouse Smoked Ham, fried sunny side-up eggs, and avocado plus your regular burger favourite, this will definitely be the star of the party.
‘A healthy twist with no mayo, no cheese.’
Ingredients
1 Reggae Jammin’ Burger
1 egg
2 slices Hamilton’s Smokehouse Smoked Ham
2 slices avocado
3 large lettuce leaves
1 slice of tomato
2 tbsp ketchup
3 onion rings
Method
• On a grill or in a frying pan drizzle a teaspoon of oil and sear your burger for three minutes on each side, medium.
• Remove burger patty then sear Hamilton’s Smokehouse Smoked Ham one minute per side.
• Toast bun then spread with ketchup.
• Place large lettuce leaf then add slice of seared ham.
• Place Reggae Jammin’ burger
• Add the other slice of ham if it’s a double burger add second burger patty
• Place fried egg sunny side up
• Add thin avocado slices
• Add slices of tomato
• Add large lettuce leaf and onion rings
Alexa’s Summer Grilled Chicken Burger:
Talk about fully-loaded! Alexa’s Summer Grilled Chicken Burger is about as over-the-top as you can get. With a long list of ingredients including jalapeño, avocado, lime juice, Ruffles potato chips, Mozzarella slices and iceberg lettuce, and tomato, expect nothing but to be wowed!
Ingredients:
4 Reggae Jammin’ seasoned chicken patties
1/4 small avocado, diced (about 1/3 cup)
1/2 large jalapeño, roughly chopped (about 2 tbsp)
1/4 cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
5 tbsp vegetable oil, divided
2 tbsp water
1 tbsp fresh lime juice, from 1 lime
Freshly ground black pepper
6 slices thick-cut bacon, halved
4 soft white sesame burger buns, split
3/4 cup mayonnaise
1 cup crushed Ruffles potato chips
1 cup shredded iceberg lettuce
4(1/4-inch-thick) slices tomato
4 Mozzarella slices
Method
• Combine avocado, jalapeño, cilantro, 3 tbsp of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms.
• Season green sauce with salt.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with grey ash, pour out and arrange the coals on one side of the charcoal grate.
• Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush the chicken patties lightly with remaining 2 tbsp oil.
• Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
• While bacon cooks, place patties over hot side of grill and cook until well browned, 2 to 3 minutes.
• Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of the patty. Continue to cook until second side is browned.
• Flip patty and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side and place the mozzarella cheese on top.
• Place bun halves on hot side of grill, cut sides down, and cook until lightly toasted.
• Spread 1 1/2 tbsp of mayonnaise on cut side of each bun half.
• Sprinkle 2 tbsp of crushed potato chips on the mayonnaise. On each bottom bun, add 1/4 cup lettuce, followed by 1 patty, 3 bacon pieces, 1 tomato slice, and 1 tbsp green sauce.
• Close sandwiches and serve right away.
Serves: 4
Reggae Jammin’ Beef Burger with Mint-infused Mango Salsa by Christopher Sinclair-McCalla
The Reggae Jammin’ Beef Burger with Mint infused Mango Salsa is perfect for those looking to kick things up a notch for the summer. What better way to channel the flavours of the season than to include ripe mangoes? Add to that chopped mint, bell peppers and lemon juice, and the resulting salsa is the perfect accompaniment.
Ingredients
Reggae Jammin’ Beef Burger Patties
Sesame burger buns
1 large tomato, sliced
1 large red onion, sliced
Lettuce leaves (iceberg)
For Salsa:
1 ripe mango, peeled and pitted
1 half-ripe mango, peeled and pitted
1 small red bell pepper, cut into tiny cubes (brunoised)
2 tbsp fresh lemon juice
2 tbsp chopped black mint
2 tbsp olive oil
Add salt and freshly ground black pepper to taste
Method
• Cut the mangoes into 1/4-inch dice and place in a bowl.
• Add the remaining ingredients and fold together.
• Cover with plastic wrap and refrigerate for at least an hour before serving.
• Cook Reggae Jammin’ Burgers according to package instructions.
• Assemble burgers with tomatoes, onions, lettuce and salsa.
Enjoy!
Reggae Jammin’ Gourmet Jerk Beef Burger by Haleem Card
Add a little pep in your step with the Reggae Jammin’ Gourmet Jerk Beef Burger. With spicy mayonnaise, heavy cream, white wine, mushrooms and barbecue sauce high on the ingredient list, you know this one is sure to impress.
Ingredients
2 packages Reggae Jammin’ Jerk Beef Burgers (thawed)
5 burger buns
1/2 lb button mushrooms
1/2 lb kale
10 slices of mozzarella cheese singles
1/2 cup heavy cream
1/4 cup white wine
3/4 cup coconut oil
5 tbsp garlic butter
4 tbsp spicy mayonnaise
3 tbsp barbeque sauce
Salt and pepper to taste
Method
• Preheat oven to 350°F, spread a thin layer of garlic butter to the underside of the burger buns.
• Place onto a foil lined tray, buttered side up, and toast until golden brown; if necessary flip the buns to toast the tops evenly.
• Pick kale leaves from the stalk, and place in a bowl. Dress the leaves with 1/3 of the coconut oil thoroughly, and season with a little salt and pepper and set aside in a fridge.
• Slice mushrooms thinly and set aside in a bowl.
• In a pan, use the remaining garlic butter and allow it to heat up. Once hot, cook the mushrooms, seasoning them well until they’ve caramelised.
• Once all the liquid has been cooked away, pour in your heavy cream and cook until creamy. Season to taste.
• Set aside once it’s cooked.
• In a non-stick skillet, pour out your coconut oil and allow to heat through.
• Once the pan is hot, cook burgers for four minutes on the first side with the flame on high.
• Flip the burger patties, cooking the other side for three minutes.
• Once cooked, place a slice of cheese on top of each patty, pour in the white wine and cover the pot quickly to create steam and melt the cheese. Cook for two minutes.
Assembly
• Glaze bottom buns with barbecue sauce.
• Place the two burger patties.
• Add cooked mushrooms.
• Top with a small bunch of kale.
• Spread spicy mayonnaise on the top bun and finish the burger.
• Optional wine pairing Oyster Bay Sauvignon Blanc.
Makes five burgers.
