How to Reheat Jamaican Beef Patties (So They're Steaming Hot!)
Instructions. Caramelize the onions. Heat a large cast iron skillet over medium heat, then add 2 Tbsp unsalted butter. Once melted, add the onions and cook, stirring occasionally every few minutes, until the natural sugars release and the onions take on a deep, golden brown color, about 35-40 minutes total.
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As the juicy beef patty starts to sizzle, season it, and let the first side cook for no more than 90 seconds. Carefully flip the burger patty over and season the other side. Top with a slice of Swiss and some caramelized onions so that they meld together. Cook for another 90 seconds and transfer the cooked patties to a baking sheet to rest.
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Tip #1: Pick an 80/20 Beef-to-Fat Ratio. Making a juicy, flavorful hamburger starts with using the ideal beef-to-fat ratio. In this case, we recommend an 80/20 ratio—that's 80% beef to 20% fat; just enough fat to make it juicy. You can use a 90/10 ratio if you like, but remember that the leaner the beef, the less flavor and juice you'll.
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Pour the stock/broth into the skillet and stir to combine for 1 minute. Then stir in the breadcrumbs and mix well until they're mostly absorbed by the beef mixture. Add in the cubed pieces of butter and stir well until all butter has melted through. Note: At this point, look for the beef mixture to be juicy and moist.
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Saute the onions. In a frying pan, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent. Combine the beef patty mixture. In a large bowl, combine the ground beef, sautéed onion, Worcestershire sauce, salt, and pepper. Create the patties. Form the beef into 6 fairly thin patties.
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Season with salt and pepper, then remove. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
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The Iconic Juici Patties Jamaican Beef Patty. The Juici Patties brand has an equally storied beginning, with 16-year-old Jukie Chin creating the original Juici Patty in his parents' kitchen to sell in the family grocery store in the late 1970s. They were a hit with customers, and word spread about the flavorful Jamaican beef patty available.
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Selecting the Prime Beef. The foundation of a juicy beef patty lies in the quality of the beef. Opt for ground beef with a fat content between 15-20%. This ideal ratio ensures a well-balanced patty that retains moisture while delivering rich flavor. Avoid leaner ground beef as it tends to dry out during cooking. Seasoning with Simplicity
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Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking. Preheat an outdoor grill, or cast iron grill pan or cast iron skillet on the stovetop, to medium-high heat.
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Prepare the grill for medium-high heat. Heat an outdoor grill to direct, medium-high heat. Scrape the grill grates clean if needed. Grill for 4 minutes each side. Place the patties on the grill in a single layer. Grill the burgers for 4 minutes — expect a few flare-ups as the butter melts.
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Drain excess fat if necessary. Create space in the middle of pan and add onions, garlic, thyme and escallion, sauté and incorporate into the ground beef. Add 2 cups water and season the meat mixture with paprika, allspice, salt, black pepper, beef bouillon and scotch bonnet pepper.
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Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties.
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Allow the beef to simmer for about 20 to 30 minutes. The meat should absorb most of the water during this time. Next, mix in your chopped onions, scallions, salt, black pepper, minced garlic, Scotch bonnet or sweet peppers, paprika, thyme, and allspice. Stir everything together until it's well incorporated.
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Preheat a grill for high heat. Mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic in a large bowl using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate.
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Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the patties on the hot grill and cook for 2 minutes before.
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Split 4 burger buns and brush the cut sides with the butter. Place cut-side down on a second baking sheet. After the patties have been baking for 10 minutes, place the baking sheet with the buns on the middle rack. Bake until warm and the cut sides are lightly golden brown, 5 to 6 minutes.
