Our taste buds at Thursday Food are yet to descend from a culinary cloud nine after tucking into the divine jerk pork burgers sent to us by public relations guru-cum-chef extraordinaire Don Creary.
We were suitably impressed by the rich explosion of flavour the burgers elicited with each bite, and asked the always-affable Creary to share his recipe.
Public relations guru-cumchef Don Creary (right) with Ribbiz UltraLounge’s head chef Kevin Smith.
The mixture is divided and formed by hand into two half-pound patties five inches in diameter.
Ribbiz’s Jerk Pork Burger is the best-selling item on the eatery’s menu. (PHOTOS: MARLON REID)
Ribbiz Ultimate Jerk Pork Burger is made from 100 per cent ground pork and seasoned with Don's special blend of seasonings and spices. Each burger is half-pound.
The pork burger on the grill.
Sweet potato fries and sauce.
Ribbiz’s Jerk Pork Burger is the best-selling item on the eatery’s menu. (PHOTOS: MARLON REID)
We encourage readers to sample this hot new food item which is on the menu at Ribbiz UltraLounge located inside the Barbican Centre (and, as our dear friend Anthony Miller quipped last week Friday on Entertainment Report: a definite thumbs up for the burger. Don’s hairdo, however, is one only he can pull off).
We hasten to recommend, too, the heavenly jerk mutton burger, but Creary was (understandably so) tight-lipped with that recipe. Ribbiz UltraLounge is operated by partners Kamal Bankay, Don Creary and Brian ‘Ribby’ Chung.
A 6-ounce Jerk Pork Burger goes for $1,000 while the Ultimate Pork Burger costs $1,500 — complete with lettuce, tomato and onions — and includes sweet potato fries.
JERK PORK BURGER
INGREDIENTS:
1 lb ground pork
2 tablespoons special puréed jerk pork blend
1/2 teaspoon salt
1 teaspoon garlic powder
1 tablespoon alcohol blend
1 egg
1 tablespoon flour
Method:
Ingredients are combined well to an even consistency. The mixture is divided and formed by hand into two half-pound patties of five inches in diameter. The patties are allowed to marinate overnight before cooking in order to enhance the flavour.
The burgers are grilled until well-done and brushed with one teaspoon of Don's juicy jerk sauce (brushed on when grilling is almost complete).
The finished burger is placed on a sesame bun from Honey Bun and topped with lettuce, tomato and onions.
We were suitably impressed by the rich explosion of flavour the burgers elicited with each bite, and asked the always-affable Creary to share his recipe.
Public relations guru-cumchef Don Creary (right) with Ribbiz UltraLounge’s head chef Kevin Smith.
The mixture is divided and formed by hand into two half-pound patties five inches in diameter.
Ribbiz’s Jerk Pork Burger is the best-selling item on the eatery’s menu. (PHOTOS: MARLON REID)
Ribbiz Ultimate Jerk Pork Burger is made from 100 per cent ground pork and seasoned with Don's special blend of seasonings and spices. Each burger is half-pound.
The pork burger on the grill.
Sweet potato fries and sauce.
Ribbiz’s Jerk Pork Burger is the best-selling item on the eatery’s menu. (PHOTOS: MARLON REID)
         Public relations guru-cumchef Don Creary (right) with Ribbiz UltraLounge’s head chef Kevin Smith. #slideshowtoggler, #slideshowtoggler a, #slideshowtoggler img {filter:none !important;zoom:normal !important}  1/7  |
We encourage readers to sample this hot new food item which is on the menu at Ribbiz UltraLounge located inside the Barbican Centre (and, as our dear friend Anthony Miller quipped last week Friday on Entertainment Report: a definite thumbs up for the burger. Don’s hairdo, however, is one only he can pull off).
We hasten to recommend, too, the heavenly jerk mutton burger, but Creary was (understandably so) tight-lipped with that recipe. Ribbiz UltraLounge is operated by partners Kamal Bankay, Don Creary and Brian ‘Ribby’ Chung.
A 6-ounce Jerk Pork Burger goes for $1,000 while the Ultimate Pork Burger costs $1,500 — complete with lettuce, tomato and onions — and includes sweet potato fries.
JERK PORK BURGER
INGREDIENTS:
1 lb ground pork
2 tablespoons special puréed jerk pork blend
1/2 teaspoon salt
1 teaspoon garlic powder
1 tablespoon alcohol blend
1 egg
1 tablespoon flour
Method:
Ingredients are combined well to an even consistency. The mixture is divided and formed by hand into two half-pound patties of five inches in diameter. The patties are allowed to marinate overnight before cooking in order to enhance the flavour.
The burgers are grilled until well-done and brushed with one teaspoon of Don's juicy jerk sauce (brushed on when grilling is almost complete).
The finished burger is placed on a sesame bun from Honey Bun and topped with lettuce, tomato and onions.
