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Jerk Burger

“The Big Mon” Jerk Burger

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5 from 1 review

Description

1/2 lb burger patties are seasoned with Jerk rub, grilled directly over charcoal and topped with a sweet and spicy jerk sauce. Then served on a bun with a Grilled Pineapple Relish and a spicy Calypso Sauce for a perfect “Big Mon” Jerk Burger. 

Ingredients

  • 2lbs 80/20 Ground Chuck
  • 1 Tablespoon AP Seasoning
  • 1 Tablespoon Jammin’ Jerk Seasoning
  • 1 cup Jerk Sauce *recipe below
  • 1cup pineapple relish *recipe below
  • 4 Hamburger Buns
  • Lettuce, tomato, and dill pickles slices
  • Calypso sauce *recipe below

Jerk Sauce

  • 1/2 cup Dark Brown Sugar
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Worcestershire
  • 2 Tablespoons Jammin’ Jerk Seasoning
  • 1/2 cup Ketchup
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Water
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon white pepper

Combine and microwave 5 min stirring 1/2 way through

Pineapple Relish

  • 1 pineapple peeled & cut into spears
  • 1/4 cup dark brown sugar
  • 1 teaspoon Jammin’ Jerk Seasoning
  • 1 small yellow onion finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 orange bell pepper finely diced
  • 1 Tablespoon cilantro chopped
  • 1 Tablespoon parsley chopped
  • Salt & Pepper to taste
  • 1 dash cayenne pepper

Directions:

  1. Sprinkle brown sugar over pineapple spears, lightly season with jerk seasoning and brown sugar mixture, grill over medium heat until golden brown turning as needed about 20 minutes total.
  2. Remove the pineapple from the grill and chop. Place pineapple in a bowl.
  3. Add the onion, peppers, cilantro, parsley, season with salt, black pepper, and a dash of cayenne.
  4. Stir to combine and refrigerate until ready to serve.

Calypso Sauce:

  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 2 Tablespoons Scotch Bonnet Pepper Sauce
  • Dash white pepper, salt, black pepper, and cayenne

Stir and refrigerate for 1 hour

Instructions

  1. Prepare charcoal grill for direct grilling.
  2. Divide ground chuck into equal size portions about 1/2lb each. Use a burger press to form the hamburger patties and refrigerate the patties for 20 minutes to keep cool.
  3. Season each burger with AP seasoning followed by the Jammin’ Jerk
  4. Grill over direct heat for about 6 minutes per side.  During the last few minutes of cooking brush the jerk sauce over the top of each burger.
  5. To build The Big Mon burger:  spread Calypso sauce on the bottom bun followed by lettuce, sliced tomato, and dill pickle.  Top with the burger patty and an extra drizzle of jerk sauce.  Add a heaping spoon of pineapple relish over the burger.  Spread a little more Calypso on the top bun and place it on top and serve.

Find it online: https://howtobbqright.com/2020/06/25/the-big-mon-jerk-burger/