Being well into summer I figured it was high time that I continued my experiments with burgers . At its base a burger is ground beef that is formed into a patty and grilled to perfection. But, why stop there? Why not take the opportunity to add flavour? Over the last few summers I have been enjoying experimenting with various burger flavours and concepts and I had been itching to try a few more. The next burger that I wanted to try was one that was seasoned with a Jamaican jerk spice blend.
I went with beef for the meat, though chicken would also work well. For the jerk spice blend I modified the jerk marinade recipe that I used a while ago and reduced the amount of liquids in it so that it was more of a paste than a marinade. The scotch bonnet or habanero pepper in the jerk paste was bound to make things a little bit spicy so I decided to fill out the bun with a cool, juicy and creamy pineapple and banana salsa to help mellow things out and to build on the feel of the tropics in the burger. I served the jerk burgers with pineapple and banana salsa with some home made sweet potato fries.
Jamaican Jerk Burgers with Pineapple and Banana Salsa
- 2 tablespoons jerk seasoning paste (your favorite brand or see below)
- 1 pound ground beef
- 1 cup pineapple and banana salsa
- 4 buns
- Mix the jerk seasoning into the ground beef.
- Form the beef into 4 patties about 3/4 of an inch thick.
- Grill (or broil or pan fry) the burgers until cooked, about 3-5 minutes per side.
- Assemble burgers and enjoy.
Jamaican Jerk Paste
- 1/2 scotch bonnet or habanero pepper or 2 jalapeno peppers (seeded and chopped)
- 2 green onions (sliced)
- 2 teaspoons thyme (chopped)
- 2 cloves garlic (chopped)
- 2 teaspoons allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon orange (zest)
- 2 tabespoons white vinegar
- Mix all of the ingredients in a food processor.