Jerk Pork Burgers with Pineapple Salsa
and seared plantains

Name: Jerk Pork Burgers with Pineapple Salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Jalapenos (opt), diced and seeded if you want less heat; 1 lb Pork, ground (sub any ground meat); 2 tsp Jerk seasoning (sub Cajun seasoning); 1/4 tsp Salt; 1/4 tsp Black pepper; 1 Avocados, mashed; 1 Tbsp Oil, cooking; 4 Hamburger buns, gluten-free; 2 cloves Shallots, diced; 1/2 Jalapenos (opt), diced and seeded if you want less heat; 1 cup Pineapple, diced (use fresh or canned); 2 Tbsp Cilantro leaves, chopped; 2 tsp Lime juice; 3 Plantains, large, peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside); 2 Tbsp Oil, cooking

Active: 45 Total: 45

Original GF Paleo Vegetarian

In these cold winter months it's fun to have a taste of summer, so we're bringing this tropical burger inside. Just like when we featured it in 2017, we're serving the burger with pineapple salsa on top and seared plantains on the side.

Proteins

Ground meat

Cuisines

Caribbean

Ingredients

Metric

Servings:

Jerk Pork Burgers:

Jalapenos (opt) - 1/2 , diced and seeded if you want less heat
Pork, ground - 1 lb (sub any ground meat)
Jerk seasoning - 2 tsp (sub Cajun seasoning)
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Avocados - 1 , mashed
Oil, cooking - 1 Tbsp
Hamburger buns, gluten-free - 4

Pineapple Salsa:

Shallots - 2 cloves , diced
Jalapenos (opt) - 1/2 , diced and seeded if you want less heat
Pineapple - 1 cup , diced (use fresh or canned)
Cilantro leaves - 2 Tbsp , chopped
Lime juice - 2 tsp

Seared Plantains:

Plantains, large - 3 , peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
Oil, cooking - 2 Tbsp

Prep

Shallots / Jalapenos (for burgers and salsa) - Prep as directed. Combine shallots and jalapenos (just the portion for salsa) in one container. (Can be done up to 5 days ahead)
Make burgers - Use hands to combine pork with jalapenos (for the burgers), Jerk seasoning, salt, and black pepper. Form into 1" / 2.5 cm thick patties and make a depression in the center with your thumb (this will prevent them from rounding in the middle as they cook). Cover and refrigerate if not cooking right away. (Can be done 1 day ahead)
Plantains / Pineapple / Cilantro - Prep as directed.
Make salsa - Combine shallots, jalapenos (portion for salsa), pineapple, cilantro, and lime juice.
Avocados - Mash avocados and season with some salt and pepper.

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Make

Heat a skillet or grill pan over medium-high heat. Add cooking oil (portion for burgers) and then place patties on heated oil.
Cook burgers until they reach an internal temperature of 160F / 71C degrees, ~4 minutes on each side.
While burgers cook, heat a nonstick pan over medium-high heat. Add cooking oil (portion for plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.
Toast buns.
Assemble burgers by spreading both halves of buns with mashed avocado. Add burger patties and top with pineapple salsa.
Serve burgers with plantains on the side and enjoy!

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