Recipe of the Week: Antigua and Barbuda Burger

admin January 2, 2015 Comments Off on Recipe of the Week: Antigua and Barbuda Burger
Recipe of the Week: Antigua and Barbuda Burger



  • 3 oz prosciutto
  • 1 pound ground pork (ground chicken can be used too)
  • ½ teaspoon allspice
  • 2 Tablespoons coconut oil (you can substitute peanut oil)
  • 8 Tablespoons Pineapple Mango Salsa
  • 4 Okra Fungee “Buns”

Pineapple Salsa

  • 1/4 cup fresh papaya diced
  • 1 cup fresh ripe pineapple diced
  • 1/4 cup fresh mango diced
  • ½ small jalapeno minced
  • 1 Tablespoon cilantro chopped
  • Kosher salt to taste

Okra Fungee “Buns”

  • 6 fresh okras sliced into rounds (you can also use 1 cup of frozen sliced okra – don’t thaw)
  • 3 cups water
  • ¾ teaspoon kosher salt
  • 1 cup fine cornmeal
  • Butter


  1. Slice prosciutto into strips. Heat a non-stick pan over medium heat, add prosciutto and cook until lightly browned (about 3 minutes). Remove from heat and set aside.
  2. Mix ground pork and allspice in a bowl. Form four patties. Heat oil on a grill pan until shimmering. Add patties and cook until they reach an internal temperature of 160˚F (165˚F for chicken).
  3. Prepare four plates by inverting the bowls with the Okra Fungee Buns on each plate so that the formed fungi comes out of the bowl and onto the plate. Add the pork patties, then put 2 Tablespoons of the Pineapple Salsa on each burger. Top with strips of browned prosciutto.
  4. Combine all ingredients in a bowl. Adjust jalapeno, salt and cilantro to taste (this isn’t intended to be a spicy salsa, but you can make it more spicy if you prefer). Cover the bowl and refrigerate salsa for at least a half hour before using.
  5. Bring water to a boil and add okra and ¼ teaspoon salt. Cook for 5 minutes. Remove okra from pot using a slotted spoon. You should have about 2 cups of cooking liquid left and it will be thick and syrupy. Put cornmeal into a bowl and ladle in 1 cup of the cooking liquid. Mix together until cornmeal is completely wet (this seems unnecessary, yet it is really helpful – it makes it much easier to keep the whole dish from clumping up). Add wet corn meal into the cooking liquid and add ½ teaspoon salt and another cup of water so that you have a total of three cups (if you had less than 2 cups of okra water left, just add more fresh and vice versa). Stir until completely mixed with no lumps. Let sit for 2 minutes. Add the okra into the cornmeal and turn heat to medium until mixture starts bubbling. Reduce heat to low (make sure it’s still spitting occasionally though, don’t turn it too low) and continue to cook stirring two or three times – don’t worry it to death – until the mixture pulls away from pan (approximately 45 minutes). If the mixture starts getting pasty or dry but isn’t pulling away from the sides, add a little water and make sure your temperature isn’t too high.
  6. Spoon mixture into 4 buttered bowls or ramekins to mold the “bun” for the burger. Let sit while you cook the burgers.

Comments are closed.