Jerk is an age-old Caribbean practice used to cure meat with a mixture of spices - including the extremely hot Scotch bonnet chilli pepper - then grilling slowly over wood. I've taken the liberty of fast-forwarding the flavour by using a jerk sauce.
- Combine minced meat with the jerk sauce, coriander, brown sugar, lemon juice, salt and pepper.
- Form into walnut-size balls. Place on a baking try and press into flat patties.
- Cover and chill until ready to cook. Return to room temperature before cooking.
- Either barbecue for about 3-4 minutes each side or cook in an oven at 220 degC for about 10 minutes, turning once.
- Serve drizzled with the extra jerk sauce as a nibble with drinks, as a starter or as a main.