Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise [Rhonda]

Degree of difficulty: easy
Time: 10 minutes prep, plus grilling time
Serves: 6

This burger is such a nice switch from the usual cheeseburger and takes about the same amount of time in the kitchen, which is to say, not much, particularly if you stir up the mayo ahead of time. (By the way, orange-chipotle mayo has major potential for any number of things--steamed shrimp, crispy fried fish--it's ridiculously tasty.)

Although I've made a few additions and changes over time, the basis of this recipe is from Lynne Rosetto Kasper's newsletter, The Splendid Table, from American Public Media. I highly recommend you subscribe to it if you don't already, as Kasper has an amazing repertoire of interesting menu ideas. I met her at a cooking demonstration at the North Market in Columbus several years ago, and she is as nice as she is smart.

Ingredients:

Orange-Chipotle Mayonnaise:
1 cup mayonnaise
3 tablespoons orange juice
Zest of 1 orange
1 tablespoon minced canned chipotle chiles (I use much more--I love the intensity of this flavor!)

Jerk Sauce:
1 bunch scallions, coarsely chopped
1 tablespoon chopped fresh thyme (I use a sprinkle of dried when I don't have fresh)
1 small habanero chile or 2 medium jalapeno chiles, seeded, chopped
1 garlic clove
1/2 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce

2 pounds ground beef

6 sesame seed hamburger buns
Spinach leaves or romaine lettuce
Tomato slices

For orange-chipotle mayo: Mix all ingredients in small bowl. Season with salt and pepper. Can make a day ahead, refrigerate.

For jerk sauce: Finely chop first 4 ingredients in food processor. Add sugar, oil and soy sauce, process until almost smooth. Season with salt and pepper.

Heat grill (I'm still old-school and use charcoal--it adds such a nice flavor). Set aside 3/4 cup jerk sauce. (The rest of the jerk sauce can be served with the burgers or refrigerated to use on chicken, pork, etc.)

Shape ground beef into six patties, place in a glass baking dish, pour 1/2 cup of jerk sauce over patties and turn to coat. Let stand 20 minutes.

Grill patties, brushing with remaining jerk sauce from baking dish. Assemble hamburgers, using the lettuce, tomato, patties and orange-chipotle mayo.  Serve immediately.

Suggested soundtrack: It kept playing in my head as I devoured my burger--Usher's "OMG"