Chef Eddie Jackson's Caribbean sliders are perfect for tailgating

Football season is finally here, so why not kick things off with some fun recipes from the pros themselves? Chef and former NFL pro Eddie Jackson recently dropped by "GMA3" to share a recipe for a Caribbean slider that will surely have everyone craving more!

Caribbean sliders by chef Eddie Jackson


16 ounces ground chuck

1 1/2 tsps. ground allspice

1 1/2 tsps. cayenne pepper

1 1/2 tsps. red pepper flakes

1 1/2 tsps. garlic powder

1 1/2 tsps. onion powder

1 1/2 tsps. dried oregano

1 1/2 tsps. brown sugar

1 1/2 tsps. dried thyme

2 tsps. kosher salt

1 tsp. fresh ground black pepper

3 tbsps. melted butter

8 slices mild cheddar cheese

Brioche slider buns for serving

Non-stick spray for grill/pan


Preheat grill or grill pan over medium-high heat.

In a large bowl, combine beef with allspice, cayenne pepper, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper. Gently mix until spices are combined.

Form the beef into eight 2-ounce patties and then press the center of each with your thumb to create an indent. Spray grill or grill pan with non-stick spray. Grill sliders for 2 to 3 minutes on each side. Place a slice of cheese on the second side. Remove and place on a plate or cover a pan loosely with aluminum foil to rest.

While sliders rest, rub the buns with butter using a pastry brush. Grill for two minutes or until lightly toasted.

Assemble by placing jerk ketchup on top and bottom bun and then top with red ale onion rings.

Jerk ketchup


1 cup ketchup

1/2 tsp. salt

1 tsp. ground allspice

1 tsp. cayenne

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 tsp. brown sugar

1 tsp. dried thyme

Juice of 1 lime


Combine all ingredients and whisk until fully incorporated.

Red ale onion rings


1 cup all-purpose flour

8 oz. red ale beer

2 large vidalia onions

1 1/2 tsp. kosher salt

1/2 tsp. fresh ground black pepper

1/2 tsp. garlic powder

Sea salt

4 cups canola oil


In a large 7-quart dutch oven on medium-high heat, bring the canola oil to 350 degrees.

Peel onions and then slice into large rings. Add flour, kosher salt, garlic powder and black pepper to a large bowl. Whisk in beer until flour and beer are combined. Batter should be thick but slightly loose. Working in batches, dip rings into batter flipping to fully coat. Drain off any excess batter back into bowl then slowly lower into hot oil. Flip onion rings every 30 seconds until golden brown, two to three minutes. Remove to a pan fitted with a drain rack. Lightly sprinkle with sea salt.

Repeat process for remaining onion rings. Serve immediately.

Chef Eddie Jackson's Caribbean sliders are perfect for tailgating originally appeared on