Pineapple-Jerk Burger

This Jamaican inspired sweet and spicy marinade flavors the entire burger. It’s so full of taste, you’ll swear you could hear steel drums playing in the distance and the sea lapping along the shore. Food and aromas are great memory triggers, so if you’ve every been anywhere tropical this will bring it all back!

PineappleJerkBurger1

The jerk marinade is the star of this recipe and is used in all aspects of the burger – inside the patties, mixed with the mayo dressing, and used to marinate the pineapple slices. Process all the marinade ingredients until the mixture is finely blended.PineappleJerkBurger2

Drizzle the pineapple rings with some of the marinade and let sit for at least 30 minutes.PineappleJerkBurger3

You can omit the egg if you like in the hamburger mixture, but you may need to add a bit more breadcrumbs to help it bind together better.PineappleJerkBurger4

Lightly oil the grill, then BBQ everything until hot and juicy!PineappleJerkBurger5

Pineapple-Jerk Burger
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Serves: 6
Those sweet and spicy Jamaican flavors are bursting out of this deliciously aromatic hamburger.
Ingredients
  • 1½ lb ground beef
  • 1 egg
  • ⅓ cup GF fresh bread crumbs
  • 4 pineapple rings
  • 4 GF hamburger buns (or use lettuce cups)
  • Butter or Bib lettuce
Jerk Marinade (makes 1 cup)
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh flat-leaf parsley, chopped
  • ¼ cup green onions, chopped
  • 2 tsp habanero chili, minced (or other hot pepper)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ½ Tbsp ground allspice
  • ½ Tbsp dried thyme
  • ½ tsp ground cloves
  • Pinch of cinnamon
  • 1 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp red wine, optional (or more vinegar)
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lime juice
Aioli
  • 6 Tbsp GF mayonnaise
  • 1 Tbsp lime juice
  • 1-3 Tbsp Jerk Marinade, to taste
Instructions
  1. To prepare Jerk Marinade, combine all ingredients into a food processor and puree until smooth.
  2. To prepare the hamburger patties, combine meat with ¼ cup of marinade, the egg and breadcrumbs. Form into 4 patties, cover and chill in fridge for at 30 minutes for patties to firm up.
  3. Place the pineapple rings in a shallow dish and spoon about ¼ cup of the marinade over, turning to coat. Let sit for 30 minutes.
  4. To prepare the aioli, combine all ingredients stirring until smooth.
  5. Brush patties and pineapple rings with a bit of oil and grill until meat is fully cooked, and rings are warm and marked on both sides.
  6. To serve, toast the hamburger buns if desired, spread on some aioli and top with a pineapple ring, some lettuce and a pattie.

 

 

5 Comments

  1. If you look under our Recipes tab, in Breads&More/Breads&Buns you will find several bun recipes you can try.

  2. There are several bun recipes under our Recipes tab in the Breads & More section you can try. That specific bun show in the burger photo was a gluten free packaged one from Udi’s.

  3. How did you form your hamburger patties? It looks as though they are spirals. Or am I seeing things?!? lol

  4. You’re not crazy! 🙂 I use a hamburger press to form the meat.
    For too long I’d make the burgers too small then they’d shrink down to mini burgers when cooked, or I’d form too thin or thick. Now with this press they are perfect everytime! This is one gadget I highly recommend (although this is coming from a gal who LOVES gadgets!)

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