| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1 pound ground chuck
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons light brown sugar
- 1 1/2 teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
- Nonstick cooking spray, for the pan
- 8 standard slices mild Cheddar
- 8 brioche slider buns
- 3 tablespoons unsalted butter, melted
- Jerk Ketchup, recipe follows
- 8 Red Ale Onion Rings, recipe follows
- 1 cup ketchup
- Juice of 1 lime
- 1 teaspoon ground allspice
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- About 4 cups canola oil
- 2 large Vidalia onions
- 1 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 cup red ale
- Coarse sea salt
Instructions
- Preheat a grill pan over medium-high heat.
- Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
- Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
- Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
- Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
- Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
- Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
- Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
- Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
- Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
- Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Reviews
I used ground turkey instead of beef. This turned out amazing! It was so flavorful, spicy, and delicious!!! Will definitely make this over again soon.
OMG!!! This burger is so flavorful and the ketchup; OMG!!!! Thank you!!!!
These burgers are amazing. I usually don’t eat ketchup on burgers but with this recipe,to me, is perfect. I wouldn’t change a thing. I love spice so it was a perfect heat. I will be making these regularly.
Just to be upfront I do not like chicken burgers. So of course I used ground chicken thighs for this recipe and well……. I will be eating more chicken burgers in the future. The seasonings made the chicken burgers sing. Great recipe. I will am excited to try this jerk seasoning with ground chuck and then ground pork. The O-rings were a hit as well. Thanks Eddie.
Whoa..Eddie!..DUDE! The flavor is definitely there but the heat ~WAY over the top!! I followed the recipe (didn’t do the ketchup because I thought it might be much and I’m glad I didn’t) and if I decide to do this again, I’m cutting each spice down to a 1/3 and see if that gives me the jerk flavor I crave without making me sweat and blow my nose..
We love this recipe. Will make again but heat was too intense for my kids!!!
Tasty, and the ketchup was a nice touch! I did find the spice in the burgers a bit overpowering, so if you are spice sensitive, I’d recommend halving the spices. The taste was delicious!
So flavorful and simple
Very flavorful and packs a punch
Eddie these were amazing! The perfect amount of spices. Very flavorful. Will be making these often. Thank you!