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Week of 8/2/21

Jerk Pork Burgers with Pineapple Salsa
and plantain chips

Active: 45 Total: 45
Original GF Paleo Vegetarian
Jerk Pork Burgers with Pineapple Salsa
We're traveling to Jamaica tonight as our trip around the world for the Olympics continues! This unique, flavor-packed burger includes mashed avocado for a creamy element and a fresh, tart pineapple salsa.
Smarts: To simplify this meal over the version that was featured in 2020 we're serving it with store-bought plantain chips on the side. Check out the previous version if you'd like to make your own seared plantains instead.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Tags
Grill Friendly
Proteins
Ground meat
Cuisines
Caribbean
Save recipe
47

Ingredients

Metric
Servings:
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
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
  • Plantain chips, store-bought - 6 oz

Choose Cooking Method

Prep

  1. Shallots / Jalapenos (for burgers and salsa) - (If prepping right before cooking, get grill heating before continuing with prep.) Prep as directed. Combine shallots and jalapenos (just the portion for salsa) in one container. (Can be done up to 5 days ahead)
  2. 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)
  3. Pineapple / Cilantro - Prep as directed.
  4. Make salsa - Combine shallots, jalapenos (portion for salsa), pineapple, cilantro, and lime juice.
  5. Avocados - Mash avocados and season with some salt and pepper.

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  2. Brush grates with oil and place burger patties over direct heat. Sear on both sides and then move to indirect heat. Close the lid and continue cooking until cooked through (160F / 71C degrees), 4 to 8 minutes more.
  3. Near the end of cooking, toast hamburger buns.
  4. Let burgers rest, covered, for 5 minutes.
  5. Assemble burgers by spreading both halves of buns with mashed avocado. Add burger patties and top with pineapple salsa.
  6. Serve burgers with plantain chips on the side and enjoy!

Prep

  1. 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)
  2. 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)
  3. Pineapple / Cilantro - Prep as directed.
  4. Make salsa - Combine shallots, jalapenos (portion for salsa), pineapple, cilantro, and lime juice.
  5. Avocados - Mash avocados and season with some salt and pepper.

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Make

  1. Heat a skillet or grill pan over medium-high heat. Add cooking oil and then place patties on heated oil. Cook burgers until they reach an internal temperature of 160F / 71C degrees, ~4 minutes on each side.
  2. Let burgers rest, covered, for 5 minutes.
  3. Toast hamburger buns.
  4. Assemble burgers by spreading both halves of buns with mashed avocado. Add burger patties and top with pineapple salsa.
  5. Serve burgers with plantain chips on the side and enjoy!

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