Festive Summer Recipes Celebrate National Caribbean-American Heritage Month in June

Jamaican Jerk Burgers with Lime Coleslaw

Makes 6 burgers

2 lbs. ground beef

2/3 cup Golden Krust Jamaican Style Jerk Sauce*, divided use

Salt and pepper

1/4 cup mayonnaise

1 tablespoon fresh lime juice

3/4 teaspoon sugar

2-1/2 cups thinly sliced green cabbage

Vegetable oil for brushing the grill

6 hamburger buns

Golden Krust Island flavored Ketchup*

Mix the ground beef, 1/3 cup jerk sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl.  Form the meat into 6 equal patties.  

To make the lime coleslaw, whisk the mayonnaise, lime juice, and sugar together in a bowl.  Add the cabbage and toss to combine.  Season the coleslaw with salt and pepper to taste.  

Heat a gas or charcoal grill to medium high heat and brush the grill rack with oil.  Place the patties on the grill and cook 4-5 minutes on the first side.  Flip the patties over and baste the cooked side with the remaining jerk sauce.  Cook another 4-5 minutes until patties are cooked through then remove them from the grill.  Lightly toast the buns on the grill for 1-2 minutes.  

To serve, place the burger patties on the toasted buns and top with a mound of lime coleslaw.  Serve burgers with ketchup.

*Can substitute other prepared jerk sauce and regular ketchup

Recipe courtesy of Golden Krust Caribbean Bakery & Grill

Honey BBQ Jerk Pork Chops with Pineapple Salsa

Makes 4 servings

1-1/4 cups diced pineapple

1/2 cup diced red bell peppers

1/4 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons fresh lime juice

1/4 teaspoon Golden Krust Hot Pepper Sauce*  

Salt and pepper

4 bone-in or boneless pork chops

1/2 cup Golden Krust Honey Barbecue Jerk Sauce*

Vegetable oil for brushing the grill

Heat a gas or charcoal grill to medium high heat.

Prepare the pineapple salsa by mixing the pineapple, peppers, onion, and cilantro together in a medium bowl.  Add the lime juice and hot sauce and stir to combine.  Season the salsa with salt and pepper to taste.  

Season the pork chops with salt and pepper on both sides.  Brush the grill rack with oil and place the chops on the grill.  Grill 4-5 minutes, then turn the chops over.  Baste the cooked side of the chops generously with the honey barbeque jerk sauce.  Cook another 4-5 minutes on the second side depending on the thickness of the chops then turn them over again and baste the other side with the remaining sauce.  Remove the chops from the grill.  Serve pork chops with pineapple salsa spooned on top.

*Can substitute hot sauce of choice and other prepared jerk sauce

Recipe courtesy of Golden Krust Caribbean Bakery & Grill