Jerk Pork Burgers with Pineapple Salsa
and seared plantains
This fresh, summery burger was a big hit when first featured in August 2016. Reviewers liked the plantains served on the side, but said they wanted more, so we've increased the portion of the side dish in this version.
- Jalapenos (opt) - 1 , diced, seeded if you want less heat
- Pork, ground - 1 lb (sub any ground meat)
- Jerk seasoning - 2 tsp (sub Cajun seasoning)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Avocados - 1 , mashed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Hamburger buns, gluten-free - 4
- Pineapple salsa (ingredients listed separately) - ~1/2 cup
- Onions, red - 1/4 , chopped
- Jalapenos (opt) - 1/2 , diced, seeded if you want less heat
- Pineapple cubes - 1 cup , diced
- Cilantro - 2 Tbsp , chopped
- Limes - 2 tsp , juice of
- Plantains, large - 3 , peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
- Oil, cooking - 2 Tbsp
Onions / Jalapenos (for both burgers and salsa) - Prep as directed. Combine onions and jalapenos (just the portion for salsa) in one container. (Can be done up to 5 days ahead)
Pineapple / Cilantro / Lime juice - Prep as directed. (Can be done up to 2 days ahead)
Make salsa - Combine onions, jalapenos (portion for salsa), pineapple, cilantro and lime juice. (Can be done up to 2 days ahead)
Make burgers - Use hands to combine pork with jalapenos (for the burgers), Jerk seasoning, salt and black pepper. Form into 1" / 2.5cm 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 making right away. (Can be done 1 day ahead)
Plantains - Peel and slice plantains.
Avocados - Mash avocados and season with some salt and pepper
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If making burgers on the grill: Heat grill to 500F (260C) degrees. Brush grill grates with first portion of cooking oil for the burgers and then place patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed and continue cooking until burgers reach an internal temperature of 160F (71C) degrees. Brush buns with second portion of cooking oil for the burgers and toast on grill for the last 2 to 3 minutes.
If making burgers on stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with first portion of cooking oil for the 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. Brush buns with second portion of cooking oil for the burgers and place, cut-side down in skillet or pan. Toast until golden brown.
While burgers cook, heat a nonstick pan over medium-high heat. Add cooking oil (for the 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.
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!