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
Directions
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
Directions
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
Directions
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.

Uncooked

Cooked

22 comments:

  1. Aha, a recipe that speaks to my heart. For some reason, I just love the jerk flavors in things. But these will be for just me, since my finace is capsicum sensative (he can't even eat green peppers).

    And I saw fresh pomegranite avrils at the store yesterday. However, I will skip the scotch bonnets and use the jalepenos. How long do you think these will keep in the freezer?

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  2. hmmm.

    i am known for finding things in the freezer after being in there for years, and still eating it.

    I would say at least a month, but probably a lot longer. Just make sure to wrap them properly to prevent freezer burn.

    My favorite way to freeze burgers is to put an entire baking sheet of burgers into the freezer for a few hours to freeze solid. Once frozen, I pluck 'em off and put them in a ziploc bag, and put 'em back into the freezer.

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  3. Spicy + Pineapple = YUM! These sound awesome.

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  4. Oh my gosh! These sound heavenly!!!

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  5. joni, this recipe looks awesome! i was wondering though, does the seitan need to be cooked prior to putting them together with the other ingredients or will the baking time of the burgers be enough to cook it? perhaps a silly question, but i am new to using seitan in burger recipes.

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  6. allularpunk,
    yes. prepared seitan. if you are using premade storebought seitan, it is already cooked. or you can prepare your own using your favorite recipe. I make seitan in huge batches so that i have it on hand for weeks. there is a recipe on this site somewhere...

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  7. Here's the link to the seitan recipe:

    http://justthefood.blogspot.com/2007/01/best-seitan-ever.html

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  9. Yum! (although I'd have to leave out the hot, I'm hot intolerant :P). I love love love burgers you can bake!

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  11. Joni, these look fabulous! The hotter the better for me.

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  12. Ooh, the grilled pineapple & pomegranate makes the burgers look SO good!

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  13. wow these look awesome! These are perfect to get me through some winter blues in the middle of February.

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  14. WOW! these look amazing! I am in love with Jerk seasoning at the moment. I'm definitely trying these at the weekend!!

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  15. I finally made these yesterday. Unfortunately I didn't make your relish, since they will be eaten over a few weeks. They are quite good, however I wimped out and used my chipotle sauce instead of jalepeno peppers. And they may have been a bit to moist. Would adding some flour or vital wheat gluten to the pattie mix hurt it?

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  16. I would probably add a little regular flour vs gluten...should be okay!

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  17. I am really late on theis, but did want to let you know that these keep fairly well in the freezer. I used them over a span of two months and they were as good from the first to the last one. All I had to do to reheat then was put one in the toaster oven.

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  18. I like your recipe.Jerk sauce usages in all burger dishes. Thank you for telling this recipe.

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  19. I made the Jamaican Jerk burgers last night and need some pointers. Do you normally drain the (store bought) seitan before using? My burgers were very wet after processing and subsequently fell apart after baking. Also, do you have a good recipe for Allspice if none is handy? I used a recipe that called for equal parts cinnamon, cloves, nutmeg which, added to the extra cinnamon and nutmeg later was a bit strong (but not in a good way). And, do you have a good recipe for a gluten free seitan (imagine that! wheat-free wheat meat! lol) as I'd love to share the recipe with a friend with celiac? I appreciate the help as I am fighting my well-that-didn't-turn-out-great-forget-that-book tendency (based on my easier-to-eat-out inclination!). I love everything about this book down to the cover stock and really want to make something for the family that doesn't meet the crinkled nose response! Besides not going to the store to buy Allspice, what else did I do wrong?

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  20. I made these for dinner last night and they went down very well. I halved the recipe exactly for 4 burgers. I was in a rush and didn't drain/dry my tinned seitan properly before putting it in the food processor so my mix was also a bit wet. I didn't want to drain it because this would mean losing all that lovely spicy pineapply juice so i shoved a handful of panko in it and baked it at a slightly higher temperature and this did the trick. Great Recipe! Thanks Joni :)

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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, or 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