Tuesday, December 2, 2008

Jamaican Jerk Seitan Burgers

Here's a teaser recipe from the Burger book for you.

Spicy, spicy, spicy! Yet, strangely sweet. Traditional "Jerk" needs Scotch Bonnet peppers. These are a bit hard to find, and EXTREMELY HOT! If you cannot find, or do not want to find , Scotch Bonnets, you can reduce the heat a tad by using habaneros, or even more by using jalapenos. But, even with jalapenos, these will be spicy.

Serving Suggestion
Serve on a soft white bun with a schmear of mayo, topped with a grilled pineapple (or baked with the pineapple on top) and topped with Pineapple Orange Pomegranate Relish. (Recipe Below.)
Ingredients (makes 8 patties)
24 oz seitan, roughly chopped
1 medium (6-8oz) white onion, roughly chopped
1 recipe jerk sauce (see below)
8 pineapple rings (reserving the juice if using canned), optional
Preheat oven to 350 degrees. In a food processor, add the onion and seitan and process until crumbly. Mix together with the Jerk Sauce and form into patties. Place a pineapple ring on top of each patty before baking if desired. Bake for 45 minutes at 350.

Jerk Sauce
This sauce can also be used to rub onto tofu or tempeh before baking or grilling.
Ingredients (makes about 2 cups)
5 oz green onions (about 2 bunches)
1/4 cup ground all spice
1/4 cup pineapple juice
8 garlic cloves
6-8 Scotch Bonnet peppers, seeded and cored
1 tbsp dried, ground thyme
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/2 tsp ground black pepper
Place all ingredients in a food processor and process until a paste forms.

Pineapple Orange Pomegranate Relish
This relish adds a tropical touch to anything you top it with.
Ingredients (makes about 3 cups)
1 cup pineapple juice
1/2 cup orange juice
1/4 cup olive oil
1 cup crushed pineapple
1 cup pomegranate seeds
1/2 cup green onions, finely chopped
Salt and Pepper to taste
Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.



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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni