Caribbean Sunrise

My background is my inspiration. I was born in the US but my family is from the Caribbean and I like to blend the two cultures when cooking

Ingredients:

1 Cup of Cilantro

1 Cup of Cultantro

20 Cloves of Garlic

3 tablespoons of Thyme

2 Habanero Peppers

1 Cup of Vinegar

3 pounds of 80/20 Beef

1 Tablespoon of Adobo

1 Tablespoon of Garlic powder

1/2 of a head of Cabbage shredded

1 Carrot shredded

1 Diced Mango

3 Tablespoons of Mayonnaise

1 Tablespoon of Mustard

6 Pineapple rings

3 Tablespoons of Tamarind Chutney

3 Tablespoons of Mango Chutney

6 Teaspoons of Ketchup

3 Teaspoons of Mustard

6 Brioche Hamburger Buns Split

6 Tomato Slices

6 Romaine Lettuce leaves

Instructions:

To make seasoning for patties, combine cilantro, culantro, garlic, thyme, peppers and vinegar in a blender and process until well blended. Combine seasoning mixture in a bowl with ground beef. Sprinkle and combine mixture with adobo & garlic powder. Cover, refrigerate and allow to marinate.

To make mango coleslaw combine cabbage, carrots, mango, mayonnaise and mustard. Cover & refrigerate.

To make patties, divide seasoned ground beef into 6 equal portions. Divide each portion in half and place 1 pineapple ring in between the 2 halves and form patty with pineapple ring in center.

Preheat grill for 20 minutes at medium-high heat. Once grill is ready, brush grill with vegetable oil. Place patties on grill, cover and allow to cook for 10 minutes on each side turning only once

To make spread, combine tamarind chutney, mango chutney, ketchup & mustard.

To assemble burgers, spread a generous amount of chutney mixture on bun bottom, then place patty, 1 tomato, 1 romaine lettuce leaf, place a generous amount of coleslaw and top with bun and serve.