Ingredients

• 1/2 cup fresh lemon juice (from 2 to 3 lemons)
• 1/3 cup extra-virgin olive oil
• 1/3 cup jarred jerk sauce
• 2 tablespoons Cajun seasoning
• 1 to 2 tablespoons red pepper flakes
• 1 small red bell pepper, finely chopped
• 1 large jalapeno pepper, seeded and finelychopped
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 carrots, cut into 3-inch sticks
• 1 medium zucchini, cut into 3-inch sticks
• 1 small red bell pepper, cut into 3-inch strips
• Kosher salt
• Canola oil, for the grill
• 2 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 4 sesame hamburger buns, split

Instructions

1. Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
2. Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.
3. Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
4. Serve the burgers on the buns; top with the sauteed vegetables.
5. Photograph by Steve Giralt