It's the height of summer and if the blazing sunshine and soaring temperatures are anything to go by, then it is most certainly BBQ weather.
Burgers (makes 4 good sized patties)
500g good quality minced beef
1 scotch bonnet, de-seeded and minced. Leave the seeds in if you want more of a heat hit. If you can't get hold of scotch bonnets, use habanero's instead although the flavour profile won't be exactly the same. Don't substitute with birds eye chilli's - the taste will be completely different.
1 clove garlic, minced
2 teaspoons cider vinegar (white wine or rice vinegar would also work, not malt)
1 tablespoon water
1 teaspoons ground thyme
1 teaspoon runny honey
1 teaspoon allspice
1 1/2 teaspoons Jamaican Jerk seasoning
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon reggae reggae sauce (I used Levi Roots).
Good sprinkle of freshly ground salt and pepper
50g mango, finely chopped
50g pineapple, finely chopped
Juice of 1 lime
4 fresh mint leaves, finely chopped
In a large bowl break the mince up and form into 4 patties
Split the seasoning evenly over each pattie and work in, smushing it around and moulding it back into a patty shape. You can just pour the seasoning over the mince in the bowl first if you want, but I find that the split and then pour method ensures a much more even distribution of flavour.
Mix all the salsa ingredients together and leave to rest, covered, in the fridge for at least an hour to allow the flavours to develop.
Layer up your buns with salad and the burger, top with the salsa and add a little extra Reggae Reggae sauce to really make it sizzle.
Steel band playing as you eat optional.