I hope I don’t offend any of Ally’s readers by what is below the photo of these burgers, but these are so fantastic I can’t help myself.
This is a Jamaican Jerk Caramelized Onion Burger from Ally’s Kitchen – A Passport for Adventurous Palates. Go and order it, like right now. The book rocks.
She’s so amazing and has been such an inspiration, advocate, advisor, etc. to me since starting my blogging journey over 4 1/2 years ago. I’m so proud and happy for her success, and she really deserves it.
And, you can’t deny how stinkin’ beautiful she is.
These burgers really did blow me away. What made me want to make this recipe was a few things. Jamaican Jerk seasoning, pepperoni, capers, olives and white cheddar incorporated in the beef – I mean, damn, what a combination.
AND on top of that – this is what killed me. The mustard.
I do like mustard, trust me, but most of the time I can take it or leave it. After taking one bite of this little burger, that mustard was like a drug. I needed it more. It seamlessly tied all of it together as if all of the components were married. I’m not gonna lie; I’m a mayo girl. I was itching to slather some on and pretend that I just put some mustard on there after the pictures. But, no.
Ally, the mustard – You’re brilliant.
If I’m gonna do it, I’m gonna do it right. – I made it, so I’m gonna taste it the way it’s supposed to taste. I fought the mayo urge and, damnit, it paid off. Now, one thing I did change was the bread. I put ’em on some yeast rolls. Yep, I made sliders instead of full size burgers, but it doesn’t change the awesomeness of this recipe.
To quote Ally – “It’s culinary artistry.”
Here’s the printable-