Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

This was excellent! Make it! I followed it exactly and won't change a thing great flavor the orange Chipotle mayo is great to dip fries in.

• Anonymous

• Montana

• 6/12/2016

Amazing! Making this weekend for the 5th time. Comment I've recieved numerous times, "I will never eat a regular burger again...can I have the recipe" The only thing that I have changed is I double the sauce and marinate overnight, rotating the burgers once.

• dfelice1

• Woodbridge, CT

• 9/25/2014

i used some whole wheat wraps just to be more healthy but it was so tasty i didnt even care. it smelled so good the next day at work i had to share... didnt want to but i cut it in half and they begged me for the recipe. would definitely make it again.

• tamikomills

• atlanta

• 10/6/2012

Wonderful recipe! Don't change a thing when you make this - and don't substitue the habanero with jalapeno or any other chili or it will taste drastically different than intended. We add 1 cup of the jerk sauce directly into the ground beef (no marinating). Use any left over sauce for dipping.

• Anonymous

• 7/21/2012

爱这些汉堡。额外的3月,我冷静下来inade which made a fabulous sauce (everyones favorite part). Could stand to omit the Mayo, not outstanding and adds lots of calories. Used one seeded habanero, not a lot of heat. Didn't bother with the lettuce. Can see using the sauce on chicken too. Yum! Served with Caribbean rice and beans which were a big hit too.

• mpyarka

• Denver

• 5/29/2012

So, its a simplified, maybe not entirely authentic jerk sauce. I don't care! It's absolutely delicious. At the suggestion of others, I cut the brown sugar down to 1/3 cup or so, and same with the soy sauce. I like serrano chilies, so I used those for the heat. Still basically the same sauce. Not really much else to say, it's a good burger with a really, really delicious marinade/sauce. The mayo was very good too, though now I need to find a way to use this (almost) full can of chipotle chilies.

• Anonymous

• Portland, OR

• 3/12/2012

this is my 8 year old son's favorite meal!

• juliemall

• 9/30/2011

I agree with some of the other reviews in that it was a little overly sweet. It just felt like it was missing something. I even cut down the brown sugar to 1/3 c. and added some cilantro to the sauce. I also marinated the meat for 2 hours, and I think that was a great move. I added swiss cheese to the burger and I think that helped too. It was pretty good. My husband absolutely loved it, but I thought it would stand out a little more.

• AnnaA

• Fillmore, ca

• 7/5/2011

This recipe turned out amazingly well! The `jerk`sauce, although not authentic, was delicious. Marinating the burgers really added to the flavor. Next time, I will add salt and pepper inside the patties. (I wasn`t sure if the sauce would over salt them, but it didn`t.)If you have the time, marinate some grilled eggplant in oil and vinegar, and serve on these burgers. The tangy contrast really serves the juicy meat and creamy sauce.

• BCcook

• BC, Canada

• 6/27/2011

This is more of a blend of Korean bbq and jerk seasoning. Yes, it is yummy but too sweeet and way too much shoyu for a true jerk flavor. If you are looking for a more original jerk taste try the Grilled Jerk Chicken recipe on this site. I loved the mayo!

• coastalgardener

• Hawaii

• 10/21/2010

One word, YUM!!

• Anonymous

• springfield, IL

• 10/11/2010

These are great crowd pleasers--a gourmet burger at an economical price. And the prep is so easy. I recently made them for a tailgate, and they were a huge hit.

• ssheehan74

• Culpeper, VA

• 9/5/2010

These burgers were really delicious and I received many compliments on them. The girls even went back for more of the yummy mayo. However, like other reviewers, it didn't seem like real jerk to me. I used jalapeno peppers because I wasn't sure how hot my guests would like it but I left everything else the same. The marinade was excellent, I will definitely make these again but only 3 forks instead of 4 since I didn't get the real jerk flavor from them.

• sevoy1976

• NL

• 4/12/2010

A delight. I simply reduced the amount of soy, brown sugar and oil. It was still a flavorful, yet rich and plentiful, liquid marinade. The adobo-orange mayo was the surprise element. The combo made for a burst of flavor in each bite. Use soft rolls, and definitely include the onions, tomato and a crunchy lettuce.

• WESTST

• san francisco

• 2/23/2010

Excellent recipe - with excellent, easy-to-make components! I marinated the burgers longer (2 hours) and they were the most tender, juicy burgers I've had in ages. The jerk sauce is simple & uncomplicated (as compared to other jerk sauces I've made), but delivers on flavour BIG TIME. I cut back and made 2 burgers, but kept the mayonnaise & jerk sauce quantities as-is - and very glad I did! I used the leftover jerk sauce as a marinade for bone-in chicken breasts & baby back ribs, and drizzled a bit of the jerk in a Jamaican-style sweet potato salad. I mixed some of the Orange-Chipotle Mayo in my dressing for an island-style coleslaw (added thin sliced apples, pineapples, radishes, and red onion to a coleslaw mix), and made some Jamaican rice & black-eyed peas. End result?? I had TWO fabulous, different meals from this one recipe! Will DEFINATELY make this again!

• kuklacook

• Ontario, Canada

• 1/20/2010