Take-Me-to-the-Islands Jamaican Jerk Burgers

Ingredients

Jerk Marinade:

4 scallions, chopped

1 tbsp. chopped fresh ginger

3 cloves garlic, chopped

1 tbsp. fresh thyme leaves or 1/2 tsp. of dried thyme

1-1/2 tsp. kosher salt

1-1/2 tsp. ground allspice

1 tsp. ground nutmeg

1-1/2 tsp. ground black pepper

1 scotch bonnet pepper (or 2 serrano peppers)

2 tbsp. fresh lime juice

Jerk Mayonnaise:

1/4 cup jerk marinade

Patties:

2-1/2 lbs. ground chuck or beef (80% lean)

Reserved Jerk Marinade:

vegetable oil, for brushing burger patties

6 brioche buns, split

3 scallions, sliced

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high
To make the jerk marinade, combine all of the ingredients in a blender. Blend until smooth. Transfer to a small bowl and set aside
To make the jerk mayonnaise, combine 1/4 cup of the jerk marinade with the mayonnaise in a small bowl and mix well. Cover and refrigerate. Reserve the remaining jerk marinade to make the patties
To make the patties, gently but thoroughly combine the ground chuck with the remaining jerk marinade. Divide into 6 equal portions and form into patties to fit the brioche buns
Brush one side of each patty with vegetable oil and place oiled side down on the grill rack. Cook for 4 min. per side until a dark brown crust is formed
During the last minute of cooking top each patty with a slice of cheese and place buns, cut side down, on the outer edges of the grill rack to lightly toast
To assemble the burgers, spread jerk mayonnaise on the cut side of each top and bottom bun. Place a cheese-topped patty on each of the bottom buns, top with some sliced scallions. Add the bun tops and serve