Rum Glazed Caribbean Burgers
While travelling through the Caribbean and Central America this summer, i fell in love with all the uses for rum.
Ingredients:
2 lbs. Ground Chuck
1/4 c. chopped fresh scallion
2 tsp salt
1 tsp garlic powder
1 tsp ground black pepper
1 tsp chili powder
1 egg-beaten
1/2 c. dried italian bread crumbs
3/4 c. dark rum
1/2 c. brown sugar
1 1/2 TBSP espresso powder
1 TBSP cocoa powder
1 ripe mango–peeled and sliced
1 c. mayonnaise
1 zest from one lime
2 TBSP lemon juice
1 tsp garlic powder
1-2 loaves of cuban bread–depending on length of loaf
Instructions:
In a large bowl, combine ground chuck, scallion, salt, pepper, garlic powder, chili powder, egg, and bread crumbs. Using hands, mix well, but do not over work the meat. Form into 6 patties.
In a small bowl, whisk together espresso powder and cocoa powder. Sprinkle espresso-cocoa rub over both sides of each burger. Place burgers on a wax paper lined cookie sheet, and refrigerate while preparing glaze.
In a fire proof pan, combine rum and brown sugar. Bring to a boil and simmer for 10 minutes. Glaze will thicken slightly. Remove from heat while you grill burgers.
Rub grill rack with oil and place burgers over medium-high heat. Grill for 4 minutes and flip with a spatula. While the second side grills, brush the first grilled side with a generous amount of prepared rum glaze. After 4 minutes, flip burgers again. Brush the second side with rum glaze. Grill for 1-2 minutes and flip one last time to seal the second side glaze. Before removing from heat, brush both sides with rum glaze.
After removing burgers from grill, place mango slices on grill, brush with rum glaze, and cook for 1 minute per side, just until grill marks are present.
In a small bowl, combine mayonnaise, lime zest, lemon juice, and garlic powder.
Cut ends off of cuban bread loaf, and cut loaf to make 4 inch rolls. Then, slice each roll.
To assemble burger, spread a generous amount of citrus mayonnaise on each side of cuban bread “bun”. Place one burger and one mango slice on each bun. Top with cuban bread “bun” top. Serve hot!