This burger is as tasty as it is colorful; an explosion of flavour in every bite, it does not disappoint! Add a side of green plantain chips, it will be your new favorite Caribbean vegetarian burger combo.
Pumpkin Bun (hello soft and tender)
Black Bean Patty with Pepper Jack Cheese (boom! flavour)
Chipotle Ackee Mayo (are those angels singing?)
Ackee Smash (it’s guac’s versatile cousin)
Kale, tomatoes & green plantain chips (because how else would the burger be complete?)
It starts out with a tender pumpkin bun, the recipe for which appears in Issue 2, 2017 of Jamaican Eats magazine:
Also in this issue are a couple Amazing Ackee recipes by yours truly, it’s my second time being featured in the publication and as before it was an absolute pleasure.
Long before I decided on working in the culinary field I would get any issues of this magazine I could find in the bookstore in Jamaica. I had Gourmet and Bon Appetit magazine subscriptions as those were pretty much the go to food magazines available but Jamaican Eats magazine was special to me because at the time it was the only publication that showcased Jamaican food and wasn’t simply another import.
Therefore it was like coming full circle when Grace (Editor in Chief) contacted me about being in the magazine.
First I geeked out, then did a happy dance; and then composed myself and responded that I would absolutely love to 😆
So for Issue 1, 2017, I created a Vegan Ackee Coconut Cream Pie and Ackee White Chocolate Mousse Domes on Cashew Sponge. Both recipes appear exclusively in this magazine.
Both of the magazine pictures are links* that will take you to the product page on Amazon should you be interested in getting any of these copies.
You can also visit the full website here: Jamaican Eats
But that’s enough rambling!
You’re here for a burger so let’s talk about this pumpkin bun!
It is so incredibly soft, thanks to the pumpkin which behaves in a similar fashion as potatoes would. In fact you could also use ackees, check out these Ackee Easter Buns to see what I mean. Though the pumpkin flavour is subdued, the colour and the softness make it all worth it. When choosing your pumpkin, try to find the driest (starchiest), deepest orange one you can find as those tend to be more rich in flavour.
Now to this delectable chipotle ackee mayo – not only lending a layer of flavour to the burger but also great for dipping your chips.
I haven’t provided a recipe for the black bean patty itself as I never measure or make it the same way twice but it’s usually just a can or two of beans with a bit of jerk seasoning or whatever combination I’m feeling at that point and to bind I’ll use either flaxseed meal or oatmeal.
Finally bringing it all together is the ackee smash
You can make it with any combination of add-ins you like, I chose the ones I did as I thought it would complement the overall flavour of the burger.
I’ve tagged this recipe in the vegan category since it’s only 2 ingredients that would need to be subbed. The first being the cheese which could be subbed for a vegan cheese or omitted altogether; secondly the pumpkin rolls contain a bit of milk but I’ve successfully used soymilk in place of milk in bread baking.
I know this was a long post and thank you for staying with me if you read all the way through to the end. Feel free to share your thoughts in the comments section below and if you make this or any of the recipes from this site be sure to #amazingackee and @amazingackee so I can see you posts across social media.
Until next time, thanks for stopping by 😊
*Affiliate disclosure – This blog post includes affiliate links. This means that I may get a small commission from Amazon should you make a purchase through the link provided. However, I would never recommend any product that I have not personally tried and liked.
Ackee Smash Burger
- Pumpkin rolls or whatever you like, I made half the recipe from Jamaican Eats Magazine Issue 2, 2017
- Prepared black bean burger patties
- Chipotle Ackee Mayo recipe follows
- Ackee Smash recipe follows
- Burger fixings whatever you like, I've used kale and tomatoes
- Green plantain chips if desired
Build your burger the way you like it and enjoy!
Chipotle Ackee Mayo
- 3/4 cup Parboiled ackee
- 2 tsps Vinegar plain white
- 3 tbsps Canola oil use something mild in flavour
- 1 tsp Grainy mustard, optional I like the texture
- 1/4 tsp Dry ground mustard
- 1 large Chipotle from the can with a bit of the adobo sauce
- Salt to taste
In a small blender cup or food processor combine all ingredients and blend till well combined.
If it looks like it’s going to break (not properly emulsified) add a bit more dry mustard powder an 1/8th tsp at a time up to a total of 1 tsp.
Don’t worry if it seems a bit loose it will thicken up a bit more as it sits (it’s not store bought mayo however and will not get that firm)
- 1 1/2 cups Parboiled/Canned Ackee
- 1 to 3 tsps Olive oil
- 1 tbsp Red onion diced
- Juice of half lemon/lime
- 1 small Jalepeno diced
- 1/2 Red bell pepper diced (about 1/4 cup)
- 1 tbsp Cilantro finely chopped
- 1/4 tsp Ground cumin
- Salt and Pepper to taste
Optional first step: I like to cut some of the intensity of the onions by putting them into the mixing bowl first with the lemon juice. Let it hang out while chopping up everything else.
Combine all ingredients in a mixing bowl, mix and smash well to combine.
Adjust salt and pepper according to your tastes
Green Plantain Chips
Quick and easy to make, hands down better than store bought any day
- Green plantain thinly sliced
- Oil for frying
- Spices optional
- Chipotle Ackee Mayo for serving
Fill a heavy bottomed pot with oil to come up about an inch, place over medium high heat.
When oil is ready, fry chips in batches if needed, place on a tray/plate lined with paper towel
Sprinkle hot chips with salt and desired spices if using