Special thanks to Chef Andrew Plaza for creating this recipe to help show how easy it can be to add craveable, smoky-jerk flavour in just a few simple steps.
INGREDIENTS
- 1 Tbsp Extra Virgin Olive Oil
- ½ Yellow Onion (finely diced)
- 1 lb Lean Ground Beef
- 2 Tbsp Bear and Burton’s WSauce
- 2 tsp Prairie Smoke and Spice Ancho Coffee Rub
- ½ Tbsp Prairie Smoke and Spice Bovine Brine
- 1 Tbsp Whiskey Bent the Rocks Seasoning
- 1 Tbsp Plowboys Jamaican Spice Rub
- 2 ½ Tbsp Fury Jamaican Jerk Hot Sauce
- 1 Box Pastry Dough (thawed)
- All Purpose Flour (as needed)
DIRECTIONS
- Pre-heat your smoker to 400°F
- While your grill is pre-heating, finely dice the onion.
- Grab a pan and add Extra Virgin Olive Oil and heat on medium on the stove, add onion, season with Whiskey Bent The Rocks Rub, and cook until fragrant and starting to turn translucent.
- Add the ground beef, season with Prairie Smoke and Spice Ancho Coffee Rub, break up the meat, and slowly fold the outward. Season with Jamaican Spice Blend. Let cook until almost all the pink in the ground beef is gone.
- Add Bovine Brine. Mix thoroughly so the brine is soaked in with the fat and oil in the pan.
- Let simmer until the ground beef is cooked through.
- Add WSauce, and mix well. Let simmer for 2mins.
- Add Jamaican Jerk sauce, turn off the stove, and fold the mixture together until it starts to set and bind.
- Separate the Pastry Dough into 2 sections and roll it out flat (thin like paper) use flour to prevent sticking to the surface.
- Use a circular cutter and make equal rounds in the pastry. On one side add 1 Tbsp of meat mixture then apply an empty round over top and press downward (crimping) the edges with a fork. Poke the fork directly on top of the patty.
- Spray a wire rack and place patties on the rack, and add to the top shelf of the smoker. Let cook for 10 minutes and flip. Turn the Smoker off, and let cook at the ambient temperature for another 8 minutes until the patties are golden brown.
- Serve with extra Jerk Sauce or enjoy as is!
