Jerk Beef Patties with Peanut Lime Sauce

Combine cayenne, black pepper, cloves, cinnamon, and salt in a small bowl. Mix thoroughly and set aside 2 tablespoons for the patties.

In a large bowl, combine ground beef, breadcrumbs, grated onion, minced garlic, ground ginger, fresh thyme, and the reserved Jerk Seasoning. Mix gently until just combined — do not overwork.

Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Place on a plate and let rest while you make the sauce.

In a blender or food processor, combine peanut, lime juice, soy sauce, honey, ground ginger, and water. Blend on high until smooth and creamy, about 1 minute. Add more water 1 tablespoon at a time if the sauce is too thick. Taste and adjust salt if needed. Transfer to a serving bowl.

Heat coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute. Carefully place the patties in the pan — do not crowd them.

Cook the patties for 4-5 minutes per side, until a deep brown crust forms and the internal temperature reaches 71°C throughout. The meat should feel firm when pressed gently.

Remove patties from the skillet and let rest on a clean plate for 2-3 minutes to retain juices.

Arrange the jerk beef patties on a serving platter. Drizzle generously with Peanut Lime Sauce and garnish with sliced scallions. Serve remaining sauce on the side. Add lime wedges for squeezing over the top. Serve immediately while hot.