This combines flavors from both the English-speaking, as well as the Spanish-speaking Caribbean. The best of both flavor worlds. The Goddess loves burgers. She has a tendency toward preferring them simply seasoned, but always, always, always with piles of raw onion, a few condiments and usually pickles. A good bun is essential. You know. A bun that’s soft, but will still hold up until you pop the very last, delicious bite into your mouth and smile with total satisfaction. You know, don’t you?
But, every now and again, she likes to have a cultural wander into another culinary universe. That’s what she’s doing here. The scallions, allspice and soy sauce are definitely from the English-speaking Caribbean. The smoked paprika and cumin come from the Spanish-speaking Caribbean and the rest…well, they are present in both cuisines.
This is pretty easy to prepare, making it perfect for every day. First, combine the pork with and the next 11 ingredients. Using your hands, or better yet, a two-tined fork, and gingerly mix until the ingredients are thoroughly combined. Try not to compact the meat too much. The meat needs to be well-chilled before you cook it. Chill for at least 2 hours or up to 24 hours. About 30 minutes before cooking, add the pineapple and cilantro. Now, for the last time, mix it up!! Form into patties to fit the buns. These will become very brown, and caramelized on the exterior.
The Eldest Progeny always says that I’ve never met a teaching moment I didn’t embrace, so here we go! Notice how the meat isn’t holding its shape and is falling apart? That, my friends, it what happens when there isn’t enough fat in the meat. I could have added an egg and some breadcrumbs or dehydrated potato flakes to act as a binding agent. But, not knowing how lean this meat was going to be, I didn’t do that. Even with a binding agent, these burger won’t be as good as if they had at least 15% fat. Not only that, the fat will give your final burger better flavor. So now you know…but, damn, did they taste good, even all crumbly!
Caribbean Pork Burger
- 1 1/4 pounds ground pork (with at least 15% fat)
- 3 scallions, finely chopped
- 2 tablespoons roasted red peppers
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lime juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely diced (fresh) pineapple or mango (or both!)
- 2 tablespoons finely chopped fresh cilantro
- Potato buns or flour tortillas
- Caribbean Orange-Guava Mayonnaise
Combine the pork with and the next 11 ingredients. Using your hands, gingerly mix until the ingredients are thoroughly combined. Try not to compact the meat too much. Set aside to chill for at least 2 hours or up to 24 hours. About 30 minutes before cooking, add the pineapple and cilantro. Form into patties about 3 X 1/2-inch patties…you should have about 4.
Cook the burgers as desired, either grilling, broiling or pan-frying. Serve on toasted buns or wrapped into a tortilla, with a dollop of the Caribbean Orange-Guava Mayonnaise. Serve with sliced raw onion and tomatoes, as well as whatever other condiments you prefer.
Caribbean Pork Burger Recipe©Marcia Lahens 2018. All rights reserved.
I served these burgers with Roasted Sweet Potato Wedges and a good schmear of Caribbean Orange-Guava Mayonnaise. Summertime, and the livin’ is delicious!