Caribbean pork burgers with barbecue jerk baste and calypso mojo

Name: Caribbean pork burgers with barbecue jerk baste and calypso mojo
Cuisine: Caribbean
Ingredients: 450 g well trimmed, coarsely minced pork; 100 g good quality sausage meat; 1 onion, finely chopped; 1 tbsp chopped fresh oregano; 3 tbsp prepared jerk baste; salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for brushing; vegetable or sunflower oil for brushing; 45 ml olive oil; 2 tbsp white wine vinegar; 2 tbsp hot pepper sauce; 1 tbsp tomato ketchup; 1 garlic clove, crushed; 1 tsp dried thyme; 1 tsp ground cinnamon; 1 tsp sugar; 1 tsp ground coriander; ½ tsp ground allspice

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

450 g well trimmed, coarsely minced pork
100 g good quality sausage meat
1

Burger

Method

For the baste, place all the ingredients in a blender and whiz until smooth.
Place the meat and sausage meat in a bowl, add 45ml water, the onion, oregano and 3 tbsp of the jerk baste. Adjust the seasoning, cover with cling film and chill in the refrigerator for at least 1 hour.
Divide the mix into 8 evenly sized burgers and brush with oil.