Caribbean Lamb Burgers with Tostones
Transport yourself to an island vacation with this Caribbean-Jerk Lamb Burgers with Tostones. Jerk rubbed lamb with whipped goat cheese and pickled cabbage make this burger recipe perfect for chasing Caribbean food cravings.
Servings 4 servings
Calories 840 kcal
For the Pickled Cabbage ½ cup red wine vinegar ½ cup apple cider vinegar 2 cloves garlic peeled and smashed 2 teas brown sugar 1 teas salt 1 teas coarse ground black pepper ½ head red cabbage sliced thin Water to cover For the Jerk Spice Blend 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon brown sugar 2 teas smoked paprika 2 teas salt 2 teas thyme dried 1 teas allspice ground 1 teas cayenne pepper 1 teas achiote pepper ½ teas black pepper ground ½ teas white pepper ½ teas red pepper flakes ½ teas cumin ground ½ teas nutmeg ground ½ teas cinnamon ground For the Lamb Burgers 1.5 lbs ground lamb 2 cloves garlic minced 1 scotch bonnet pepper seeded and minced 1 tablespoon Jerk Spice salt and pepper Buns Lettuce Smoked Ketchup For the Fried Plantains 3 Plantains Oil for frying Salt For the Whipped Goat Cheese ½ cup fresh goat cheese ½ teas rosemary 1 tablespoon mayo
For the Pickled Cabbage
Combine the red and white vinegar, garlic, brown sugar, salt, and pepper in a jar. Seal with the lid and shake to combine.
Add the shredded cabbage and cover to the rim with water.
Seal and allow to rest for 3 to 4 hours before using.
Store in the fridge for up to one week.
For the Jerk Spice Blend
In a resealable jar or container, combine all of the spice ingredients.
Seal and shake to combine making sure everything is evenly mixed. Use a fork for additional mixing if needed.
Store for up to 2 weeks.
For the Fried Plantains
Peel and slice the plantains into 1" chunks.
In a heavy-bottomed pot with high edges, heat ½ inch of cooking oil. Add the plantains and fry until golden on one side, about 2 minutes. Flip and fry the other edge.
Remove to a paper towel-lined baking sheet.
With a fork, smash the plantains down (don't be all aggro here, just enough to flatten them to about ¼" thick disks.
Carefully return the plantains to the pot and fry another 2 to 4 minutes per side until they are golden and crispy all over.
Remove to a new paper towel lined plate and season with salt.
For the Whipped Goat Cheese
In the bowl of your stand mixer, or with a hand mixer, whip the goat cheese, rosemary, and mayo together until combined.
Season with salt and black pepper to taste.
Store in an airtight container for up to three days.
For the Ground Lamb Burgers
In a large bowl, combine the ground lamb with the minced garlic, scotch bonnet pepper, jerk spice and salt and pepper.
Mix with your hands and form into even patties. Press an indent into the center of each to ensure even cooking.
Cover and return to the fridge to chill for 30 minutes to 1 hour.
When ready to cook, preheat a charcoal grill for indirect cooking.
Grill the patties until they temp at 160 for ground lamb, flipping once as needed for even cooking.
Remove and allow to rest on a platter while you assemble the burgers.
Calories: 840 kcal | Carbohydrates: 62 g | Protein: 38 g | Fat: 49 g | Saturated Fat: 22 g | Cholesterol: 138 mg | Sodium: 465 mg | Potassium: 1465 mg | Fiber: 7 g | Sugar: 29 g | Vitamin A: 4300 IU | Vitamin C: 128 mg | Calcium: 149 mg | Iron: 6.4 mg