700g (1lb 9oz) lean minced beef 2 tbsp chopped fresh coriander leaves 2 spring onions, green parts only, very finely chopped 1 tbsp sunflower oil 4 large burger buns 4 slices of Red Leicester cheese  4 thin slices of red onion 4 slices of beef tomato 4 round slices of green pepper

For the jerk seasoning

1–2 tsp cayenne pepper, to taste leaves from 4 thyme sprigs ½ tsp ground allspice 1 tsp black pepper ½–1 tsp salt

To serve

4 tbsp Sunshine Kit Cooking Sauce (see page 123) 4 fresh coriander leaves (optional)

 Put the mince in a bowl and use your hands to mix it together
well with the chopped coriander leaves and spring onions. In a
small bowl, combine all the ingredients for the jerk seasoning,
then add this to the meat, mixing well. Divide the mixture into
4 and shape each piece into a large burger, about 2cm (¾in) thick

Heat the oil in a large frying pan and cook the burgers over a
medium heat, turning a couple of times, for about 8 minutes, until
cooked through. Meanwhile, either heat a barbecue until the flames
have died down to hot grey ash, or heat a grill to its highest setting.

Halve the burger buns and lightly toast on the barbecue or on
a baking sheet under the grill. Top the bun bases with a burger, a
slice of cheese, then slices of onion, tomato and pepper. Barbecue
or grill until the cheese melts and bubbles. Top with spoonfuls of
my Sunshine Kit Cooking Sauce, garnish with the fresh coriander
leaves, if liked, then cover with the bun tops – and enjoy!

Serve the wings with the caramelized oranges and chargrilled chillies.