We opened our 2015 grilling season with this recipe from the book, The Burger Meisters, by Marcel Desaulniers, 1993. The book was a collection of burger and side dish recipes from 47 alumni of the Culinary Institute of America, designed to raise funds for the CIA.
The West Indies burgers we made, as well as the following mango chutney side dish, come from Chris Schlesinger, pages 110-111 of that book. We used 85% lean ground beef with excellent results. Here is the recipe as we followed it.
1 and 1/2 pounds lean ground beef (chuck)
3 Tbsp chopped fresh cilantro
1 Tbsp minced garlic
2 tsp fresh lime juice
1 tsp curry powder
1 tsp ground cumin
1 tsp ground allspice
3-5 dashes Tabasco Sauce
Salt and freshly cracked black pepper
In a 5-quart stainless steel bowl, gently but thoroughly combine the ground beef with the rest of the ingredients.
Gently form the seasoned beef into 4-ounce patties. Cover the burgers with plastic wrap and refrigerate until needed.
Grill the burgers over a medium wood or charcoal fire. Cook to the desired doneness: 3-4 minutes per side for rare; 5-6 minutes per side for medium; and 8-9 minutes per side for well-done. (This burger may also be cooked on a well-seasoned gas grill, flat griddle, or in a nonstick saute pan over medium-high heat.)