After my brother- and sister-in-law got married in Jamaica, there was one dish from the resort we kept talking about long after we got home: the jerk burger.
The patty was juicy and packed with jerk flavor: heat from Scotch bonnets, warm spices like cinnamon, nutmeg, and allspice, plus plenty of onion and garlic. A slice of sweet, juicy pineapple cooled things down just enough, while a sweet-spicy sorrel chutney pulled the whole thing together.
We were only there for a week, but we ordered that burger multiple times. Naturally.
After thinking about it for months, I finally set out to recreate it at home last summer. To make it, you mix ground beef with Jerk Paste, form it into 6-ounce patties, salt the outside, and cook them to medium-rare with a slice of pepper jack melted on top.
To assemble, smear hot pepper jelly on a buttered and toasted bun, then layer on the burger, red leaf lettuce, grilled fresh pineapple, and thinly sliced red onion. The jelly is my stand-in for the harder-to-find sorrel chutney, and after years of looking for one with enough heat, Melinda’s Mango Habanero is my new favorite. Not an ad, just sharing!
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Jerk Burger with Grilled Pineapple & Pepper Jelly
Ingredients
- Canola oil
- 4 slices fresh pineapple (1/4-inch thick), patted dry
- 1 1/2 pounds ground beef (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, divided
- Hot pepper jelly
- Red leaf lettuce
- Thinly sliced red onion
Instructions
- Heat a medium skillet over medium heat and lightly coat with canola oil. When the pan is piping hot, add 4 slices of fresh pineapple and cook until slightly charred and golden brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside.
- In a large bowl, gently mix 1½ pounds ground beef and 3 tablespoons jerk paste with a fork just until jerk paste is evenly distributed. Divide into 4 equal portions (about 6 ounces each) and shape into patties about ¾-inch thick and slightly wider than your buns. Season both sides with kosher salt just before cooking.
- Heat a large cast-iron skillet over high heat until very hot (a drop of water should evaporate immediately). Add 1 to 2 tablespoons canola oil to the pan and heat until it begins to shimmer. Add patties and cook undisturbed for 3 to 4 minutes, until nicely browned. Flip and continue cooking for 2 to 3 minutes. After about 1 minute on the second side, top each patty with a slice of pepper jack cheese and cover the pan briefly to melt, about 30 to 60 seconds, until the cheese is fully melted and draping over the edges. Cook to your preferred doneness (about 130–135 degrees Fahrenheit for medium-rare). Reduce heat slightly if the pan begins to smoke excessively.
- Transfer burgers to a plate and let rest for 3 to 5 minutes.
- While the patties rest, wipe out the cast-iron skillet and melt 1 tablespoon butter over medium heat. Add 2 hamburger buns, cut side down, and cook until golden brown, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 1 tablespoon butter and the last 2 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. After trying more than I can count, Melinda’s mango habanero was the clear winner in level of heat.
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.
