Montego Mama’s Mini-Meatloaf Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 1/2 pounds freshly ground chuck
1 tablespoon McCormick Carribean(Jerk) spice blend
1 teaspoon Tabasco Chipotle Sauce
1/2 seasoned salt (non MSG)
1/8 teaspoon freshly ground black pepper
Weber Grill’N Spray or cooking spray

Jamaican Sauce
3 tablespoons molasses(unsulphered)
1/2 cup fresh or thawed frozen peeled mango chunks
2/3 cup green onion, tops included, sliced into 1″ chunks
1/2 teaspoon McCormich Caribbean spice blend
1/2 teaspoon Tabasco Chipotle Sauce
1/2 teaspoon ground allspice(preferrably Jamaican)
1/2 teaspoon Kitchen Boquet
1/3 cup tomato ketchup

crunchy salad:
1 medium green bell pepper, cored and seeded
1 medium cucumber, peeled and seeded
1/2 cup grape tomatoes
2 tablespoons Colavita Extra VIrgin Olive Oil
1 !/2 tablespoons Colavita Balsamic Vinegar
1 teaspoon fresh chopped thyme(or 1/2 teaspoon dried)
1/2 teaspoon ground coriander seed
1/4 teaspoon seasoned salt(non MSG)

Island Aoili
1/4 cup egg substitute(like Eggbeaters) thawed
1 tablespoon lime juice
1 1/2 teaspoons minced garlic
2 tablespoons tomato ketchup
1/4 teaspoon seasoned salt
1/8 teaspoon Tabasco Chipotle Sauce
1/8 teaspoon freshly ground pepper
1/4 cup Colavita Extra Virgin Olive Oil
1/2 cup Colavita Pure Olive Oil
2 tablespoons chopped sweet pickle

6 good quality large sub rolls white or wheat(6″x3″)
3 tablespoons Colavita Extra Virgin Olive OIl
Baby spinach or butter lettuce leaves(optional)
Weber Grill’N Spray or cooking oil


Preheat grill to medium-high heat (350F)
For patties, spray a 9×13 inch baking pan with grilling or cooking spray. In large bowl, mix all ingredients gently until just mixed. Gently press meat evenly into pan(about 1/2 inch thick). Cover with foil or plastic wrap and place in freezer 50-60 minutes, or unti meat starts to become firm. Do not allow meat to completely freeze.
Remove beef from freezer, with a large knife cut meat by width into approxamately thirds(4″) and by length into fourths(about 2″) to make 12 -4″x2″ mini loafburgers.
Place large inverted foil lined cookie sheet or tray on top of meat pan. Flip pan over onto cookie sheet and rap several times on counter until meat comes out clean. Cover and chill until ready to cook.

For sauce, process all ingredients in food processor or
blender until mango and onion are minced. Place sauce in heavy medium fire-proof saucepan, stir and cook until mixture starts to bubble. Cook and stir 5 minutes more,
remove to cool.

For salad, pulse vegetables till coarsely chopped in food processor or chop by hand. Stir in remaining ingredients,
cover and chill in non-metallic bowl until serving time

For aoili, blend egg substitute, garlic, lime juice, ketchup, and seasonings in blender or food processor till blended, about 5 seconds. Through small top opening, slowly add oils in a steady stream, stopping to scrap down sides of bowl if needed,until thickened. Add pickle and pulse till finely chopped. Remove and chill until ready to serve. Stir before using if aoili becomes separated.

For sub rolls, partially split each roll with serrated knife, leaving one side uncut. Cut each roll in half and brush with olive oil.

To cook burgers, spray Grill’N spray or brush with cooking oil. Place burgers on medium-high heat(about 350 F) and brush each with 1 teaspoon sauce. Cover and cook 4-5 minutes. Turn and brush tops with 1 teaspoon sauce. Cover and cook 4-5 minutes for medium, or until desired doneness is achieved.
Remove from heat to rest.
Grill buns one minute on each side.
To assemble loafburgers, generously spread aoili on both sides of roll, top with spinach or lettuce if desired. Place 1 miniloaf in each roll, top with 2-3 teaspoons of salad. Top with remaining sauce, aoili and salad if desired.
Serves 6 (two mini-loafburgers per person)