I love burgers and I’ve made no attempt to hide my belief that Trini street burgers are extremely special So, when I saw that Writing At The Kitchen Table was having a burger challenge I knew I had to throw my hat into the ring and represent the ol’ Red, Black and White The only problem… I had never made a Trini street burger from scratch before! No problem, I have certainly eaten enough to have some idea how it is done

One of the first things you notice about a Trini burger is how redolent the flavour of garlic is. Not only is it infused throughout the patty itself, it is not uncommon to top the burger afterwards with garlic sauce as well! MMM garlic *rubs belly* Garlic sauce isn’t the only difference in topping either, over here coleslaw trumps the ol lettuce and tomato that seems to be the default veggie accompaniment in the US. Personally I think the coleslaw adds the right amount of crunch and texture and softens the intensity of the garlic, without adding the sagginess that lettuce and tomato often do.

I was very happy with how this, my first attempt, came out and I’ll definitely be making it again

Trini-style Hamburgers
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Recipe By: TriniGourmet.com
Serving Size: 4

Ingredients:

1 1/4 lb ground beef
1/2 cup ketchup
1/4 cup cilantro (chadon beni)
1/2 small onion
6 cloves garlic
1 tablespoon pepper sauce
2 tablespoons vegetable oil

Directions:

1. Puree the onion, garlic, cilantro, pepper sauce and vegetable oil

2. Combine with ketchup and beef

3. Form into 4 patties

4. Grill or cook in a saucepan (on medium-high) 6 to 7 minutes per side

5. Assemble by placing burgers in buns, topping with plain coleslaw and drizzling with ketchup and garlic sauce