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Jerk Beefburger with Pineapple Salsa and Chips

Notes: Adam found the original recipe for Jerk Beefburger on I have not previously considered using jerk with beef, but Adam selected it and it looked like a good idea. I changed the recipe by removing the carrots and used my dry jerk seasoning instead of the one provided in the original recipe. I suggest you try it. Otherwise, you will need to buy some seasoning from the store. Finally, I substituted my Pineapple Salsa for the pineapple relish. Give it all a try and let me know how it goes!. If you want to ask questions or share your results, catch me on my Facebook page at any time.

The Dry Seasoning…
1 Tablespoon onion flakes
1 Tablespoon onion powder
2 Teaspoons ground thyme
2 Teaspoon ground allspice
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground cinnamon
2 Teaspoons sugar
1 Teaspoon ground black pepper
1 Teaspoon cayenne pepper
2 Teaspoons dried chives or green onion

Place all the seasoning in a bowl and mix to blend. Use sparingly until you’ve figured out how spicy your seasoning is. You can store any leftover seasoning in an airtight container.

The Burger and Chips…
4 Very large potatoes
1 Tablespoon vegetable oil
1 Red onion, ½ grated and ½ finely chopped
400g/14oz Ground beef
2 Tsp jerk seasoning (Purchase a dry rub or use mine below.)
2 Tomatoes
Lettuce, tomatoes and burger buns, to serve

Mix together the grated and chopped onion, ground beef and jerk seasoning in a large bowl, then shape into 4 evenly sized patties. Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side.

For the chips, pre-heat the oven to 190C/375F. Scrub the potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 40 mins until crisp.

The Pineapple Salsa…
I am a taking the easy way out and just providing the link to the salsa here since I know it goes well with chips. You can find the recipe for the salsa here on my site.