It may seem like a very strange list of ingredients if you have never had Jerk Seasoning, If you are a fan of Jerk Seasoning then there is a good chance you’ll really enjoy these spicy patties. If these sound like something you might like to try but you can’t stop giggling over the term “Jerk Seasoning” then you should probably ask an adult to help you make them.
I like to serve these patties with a side of mashed sweet potatoes topped with creme fraiche mixed with sliced fresh chives (pictured), as well as sauteed green cabbage (not pictured). I used a chef’s mold to form the potatoes like that, cause I’m schmancy.
- 2 slices of bread, with crusts
- 4 T of milk
- 1 egg
- ½ t ground allspice
- ¼ t ground ginger
- ¼ t ground nutmeg
- 1/8 t ground cinnamon
- 1 t chili powder
- 1 T onion powder
- 1½ t garlic powder
- ½ t salt
- ½ t black pepper
- 1 t sugar
- 1 T dry parsley
- 1 T dry thyme
- 1½ lbs. ground pork
- Mix together everything except the pork. Let sit for 5 minutes. Squish and stir with a fork until a smooth(ish) thick paste is formed.
- Add the spice paste mixture to the pork and mix gently but thoroughly.
- Let rest in the fridge for 24 hours
- Divide into 12 portions and form each portion into 2.5″ patties
- Fry over medium heat for 6 to 8 minutes each side, or until cooked through
Makes 12 Patties/6 Servings
- If you don’t have a burger press, a large deep lid of a jar and a flat plate work pretty well. Just be sure to line the lid and the plate with cut outs of parchment or wax paper for each burger.