Tag Archives: Jerk Beefburger recipe

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Jerk Tofu

Jerk Rub, Jerk Marinade, and Dry Jerk Seasoning

Jerk Rub…

There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky’s book JERK. This medium hot paste can be made hotter by adding more hot peppers.

  • 1 Bunch scallions
  • 1-2 Scotch bonnet pepper
  • 3 Cloves garlic
  • 1 Teaspoon ground allspice
  • 1 Tablespoon chopped fresh thyme
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon brown sugar
  • 1 1/2 Teaspoons salt
  • 1/4 Cup vinegar
  • 1 Tablespoon oil

Place all the ingredients into a blender and make into a smooth paste.

Rub the spice on your choice of meat weather pork or chicken. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Jerk Marinade…

If you prefer to use a marinade instead of a rub this is a good version also taken from Helen Willinshy’s book. The flavor of the marinade may strike you as harsh when you first make it, but the flavor mellows as the meat cooks. Like the paste you can adjust the heat of the marinade by adding more pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper finely ground
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • 1 Tablespoon cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Dry Jerk Seasoning…

This seasoning is not as strong as the rub or the marinade. It is good to have in hand to sprinkle onto meet when you are seasoning to give it a little lift.

  • 1 Tablespoon onion flakes
  • 1 Tablespoon onion powder
  • 2 Teaspoons ground thyme
  • 2 Teaspoon ground allspice
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon ground cinnamon
  • 2 Teaspoons sugar
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoons dried chives or green onion.
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Jerk Beefburger with Pineapple Salsa

Jerk Beefburger with Pineapple Salsa and Chips

The Dry Seasoning…

  • 2 Tablespoon onion flakes
  • 2 Tablespoon onion powder
  • 4 Teaspoons ground thyme
  • 4 Teaspoon ground allspice
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 4 Teaspoons sugar
  • 2 Teaspoon ground black pepper
  • 2 Teaspoon cayenne pepper
  • 4 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. What you don’t use, you can put in a jar and save for another time.

The Burger…

  • 1 Red onion, ½ grated and ½ finely chopped
  • 2 Pounds ground beef
  • 2 Tablespoons jerk seasoning (to taste)
  • 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 8 oz patties. Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side. Set aside to rest.

The Chips…

  • 4 Very large potatoes
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

For the chips, pre-heat the oven to 190C/375F. S crub the potatoes and cut into chips and let them soak in cool water for 20 minutes. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 10 mins and then flip them and then bake 10 minutes or to your taste.

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.