Cayo Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape into patties about 3/4 inch thick and slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to reduce doming during cooking. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering. Place the patties on the hot surface and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time for doneness). In the last minute of cooking place 2 oz (approx. 1 slice per patty) white cheddar on each patty, cover the pan briefly with a lid to melt the cheese.

Toast buns

While patties rest for 1–2 minutes, spread 1 tablespoon softened butter evenly on the cut sides of the buns. Toast on a separate pan or the griddle until golden, about 1 minute.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1 cup thinly sliced yellow onions and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Stir in 2 tablespoons dark rum and 1 teaspoon brown sugar. Allow alcohol to flash off for about 30–60 seconds, then reduce heat to medium-low and simmer until the liquid reduces and onions are sticky, about 2–3 minutes. Stir in 1/2 tablespoon apple cider vinegar and 1/4 teaspoon kosher salt. Remove from heat and set aside until assembly.

If desired, briefly toss the 6 thin dill pickle slices in 1 teaspoon pickling juice or a splash of vinegar to brighten flavor. Keep chilled until ready to assemble.

Prepare fries

Preheat oven to 425°F (220°C) if roasting. If frying, heat oil to 350°F (175°C). Pat 2 cups cut russet potatoes dry with paper towels to remove excess moisture.

If roasting: toss potatoes with 3 tablespoons vegetable oil and spread in a single layer on a baking sheet. Roast 25–30 minutes, turning once, until golden and crisp. If frying: fry in batches until golden and crisp, 3–5 minutes per batch; drain on paper towels.

While fries are hot, whisk together 1 teaspoon tamarind paste, 1/2 teaspoon honey, 1/2 teaspoon lime juice and 1/2 teaspoon calypso spice mix (a blend of allspice, cayenne, and smoked paprika). Toss the fries with this glaze until evenly coated. Sprinkle 1 teaspoon furikake and 1/2 teaspoon kosher salt over the fries; toss lightly to distribute. Keep warm and serve immediately.

Spread 1 tablespoon mayonnaise on the bottom bun and, if using, 1 teaspoon tamarind chutney on the top bun for extra tang. Place the cheese-topped patty on the bottom bun.

Top the patty with a generous portion of rum onions (about half the batch), then arrange 3 dill pickle slices over the onions. Cap with the top bun.

Serve the Cayo Cheeseburger immediately with a side of Tamarind Calypso Furikake Fries. Optionally garnish fries with extra furikake and a lime wedge.