Jerk Burger

Jerk seasoning, said to have been introduced by the Maroons (who were escaped black slaves) to preserve their food, has become very popular not only in Jamaica and the Caribbean but also worldwide. The Jamaican method of jerking is to slowly grill the well-marinated meat (chicken, pork, sometimes fish or sausages) over coals from allspice wood, covering the entire grill with metal sheets, which at the same time keeps the smoke in, imparts a smoky flavor to the meat, and preserves its moistness

2 TBS butter

1 onion, finely chopped

3 garlic cloves, minced

1 cup fresh mushrooms, chopped

11⁄2 pounds ground beef

1⁄2 pound ground fatty pork

1 tsp salt

1⁄2 tsp freshly ground black pepper

jerk seasoning

parsley

young spinach leaves or lettuce leaves

mustard

8 red onion rings

• Melt butter in a skillet over medium heat and saute´ onion and garlic until soft, for about 3 minutes.
• Stir in mushrooms, quickly frying until mushrooms have absorbed the butter, for about 3 minutes.
• Place the mushroom mixture in a large bowl, using a rubber scraper to get all the pan juices.
• Add meat, jerk seasoning, parsley, salt, and pepper. Cover and let stand in the refrigerator for at least 1 hour or overnight.
• Shape the burgers into four large or eight medium patties.
• Grill or fry in a skillet over medium-high heat for 7–8 minutes on each side, or until done.
• Serve on toasted crusty rolls with mustard, spinach or lettuce leaves, and red onion rings.