After my brother- and sister-in-law got married in Jamaica last year, there was one dish from the resort that we kept craving: the jerk burger!
The medium-rare patty burst with jerk seasoning flavors – heat from scotch bonnets, warm spices like cinnamon, nutmeg, and allspice, and aromatics such as onion and garlic. A slice of sweet, juicy pineapple tempered the heat, while a sweet and spicy sorrel chutney complemented it perfectly.
We were only there for a week but ordered the burger multiple times.
After dreaming about the burger for months, last summer I finally set out to recreate it at home.
To make, you season the ground beef with Walker’s Hot & Spicy Jerk Paste, form it into 6-ounce patties, salt them, and cook them to medium-rare with a slice of pepper jack cheese melted on top.
To assemble the burgers, hot pepper jelly (a substitute for the hard-to-find sorrel chutney) is smeared on a buttered and toasted bun, then topped with the burger, red leaf lettuce, grilled fresh pineapple, and thinly sliced red onion.
It’s the perfect addition to your Labor Day party this weekend
Print
Jerk Burger with Grilled Pineapple & Pepper Jelly
(No Ratings Yet)
Loading…
Ingredients
- Canola oil
- 4 slices fresh pineapple (1/4-inch thick)
- 1 1/2 pounds ground beef, preferably 80/20
- 3 tablespoons jerk paste, preferably Walkerwood’s Hot & Spicy
- Kosher salt
- 4 slices pepper jack cheese
- 4 hamburger buns
- 2 tablespoons unsalted butter
- Hot pepper jelly
- Thinly sliced red onion
- Red leaf lettuce
Instructions
- Heat a medium saute pan over medium heat and brush the pan with canola oil. When the pan is piping hot, add 4 slices of fresh pineapple and cook until golden brown on both sides about 3 to 4 minutes per side. Remove from pan and set aside.
- In a large bowl, add 1½ pounds ground beef and 3 tablespoons jerk paste and mix with a fork until thoroughly combined. Divide meat into 4 even servings (each should weigh a little over 6 ounces). Gently roll each into a ball and flatten into 4.5-inch round patties. Sprinkle both sides with kosher salt.
- Heat a large cast-iron skillet over high heat – when a bit of water sprinkled in the pan evaporates immediately, you know your pan is hot enough! Add 2 to 3 tablespoons canola oil to the pan and heat until it begins to shimmer. Add patties and cook undisturbed for 3-4 minutes. Flip the patties and continue cooking for 2-3 minutes. After 1 minute, top each patty with a slice of pepper jack cheese and cover the pan with a lid. After another 1 minute remove the lid and check the temperature. At this point, the burger should be medium rare (130-135 degrees Fahrenheit). If you prefer medium or medium well continue cooking until the desired temperature is reached.
- Remove patties to a plate and rest for 5 to 10 minutes.
- While the patties rest, wipe out the cast iron and melt 1 tablespoon butter over medium heat, add top and bottom of two hamburger buns cut side down and cook until golden brown – 1 to 2 minutes. Repeat with the other two hamburger buns.
- To assemble: Spread a generous amount of pepper jelly on the cut side of the bottom buns, place a burger on top, followed by red leaf lettuce, a slice of grilled pineapple, and thinly sliced red onions.
Notes
Sorrel chutney can be hard to find so I swapped in pepper jelly to mimic the sweet heat – thanks to everyone who sent their suggestions on a spicy pepper jelly (the ones I wanted didn’t arrive in time – while Stonewall Garden’s Hot Pepper Jam wasn’t very hot it was a delicious addition and great for those who can’t stand the heat). As I try some of your suggestions, I’ll share my favorites!
Fresh pineapple is critical as the canned rings lack flavor and can fall apart easily while cooking. If you don’t have a pineapple corer, once you’ve cut off the top, bottom, and rind, slice the pineapple crosswise into ¼-inch thick slices. Using a small round cookie cutter, remove the core, and using a large round cookie cutter approximately the size of the bun, cut to remove the edges.
MORE RECIPES CAN BE FOUND HERE.
