Jerk Pork Burgers
Jerk Pork Burgers are great for a weekend cookout or easy weeknight dinner. Grilled with pineapple and served with jerk sauce for a Caribbean inspired burger.
Grilled burgers are one of the best quick and easy meals to make for busy families. Serve them up with Asian Cucumber Salad, Coleslaw for BBQ or Jalapeño Potato Salad for a surefire hit.
Ground pork makes a juicy burger and we added bold flavors to the pork with jerk seasoning. If you don’t have jerk seasoning on hand you can easily make it with standard pantry spices and herbs.
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Ingredients Needed
- Ground Pork
- Jerk Seasoning
- Fresh Pineapple Rings
- White Cheddar Cheese Slices
- Burger Buns
- Butter
- Mayonnaise
- Jerk Sauce
- Lettuce
- Tomato
Jerk Seasoning
- Granulated Garlic
- Onion Powder
- Brown Sugar
- Dried Thyme
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Ground Allspice
- Ground Cinnamon
- Ground Cloves
- Ground Cumin
- Chili Flakes
- Cayenne Pepper – optional
Step By Step Directions
If you are making homemade jerk seasoning, mix all of the ingredients together in a small bowl until well combined.
Mix ground pork with jerk seasonings.
Form into thin, 1/4 pound patties.
Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
Add the pineapple and sear for about 3 minutes. Flip the pineapples and grill another 2-3 minutes. Set aside.
Grill pork burgers with the grill closed for about 5 minutes.
Flip the burgers and continue cooking another 3- 5 minutes or until burgers reach 160° using a digital meat thermometer.
Add the cheese slices to the burgers and top with a grilled pineapple ring. Close the grill for about 1-2 minutes or until cheese is melted.
Remove from grill to a clean platter.
Butter the buns and lightly toast on the grill or a a griddle pan.
Make the burgers with mayo, lettuce and tomato. Add the pineapple topped pork burger patties and drizzle with jerk sauce if desired.
Recipe Notes
Store pineapple topped pork burger patties wrapped in plastic wrap or aluminum foil on the refrigerator up to 3 days.
Reheat pork burger patties in a covered skillet with a few tablespoons of water over medium-high heat. This will steam the burgers so that they are not dried out.
Add these grilled Jerk Pork Burgers to your meal plan this week or add them to your next summer cookout menu for something new and different on the grill.
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Jerk Pork Burgers
Ingredients
- 1 ¼ pounds ground pork
- 5 tablespoons Jerk Seasoning Recipe below
- 5 pineapple rings fresh or canned
- 5 slices white cheddar cheese
- 5 Burger Buns
- 3 tablespoons butter
- Lettuce
- Tomato
- Mayonnaise
- Jerk Sauce
Instructions
- Mix ground pork with jerk seasonings.
- Form into thin, ¼ pound patties.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Add the pineapple and sear for about 3 minutes. Flip the pineapples and grill another 2-3 minutes. Set aside.
- Grill pork burgers with the grill closed for about 5 minutes.
- Flip the burgers and continue cooking another 3- 5 minutes or until burgers reach 160° using a digital meat thermometer.
- Add the cheese slices to the burgers and top with a grilled pineapple ring. Close the grill for about 1-2 minutes or until cheese is melted.
- Remove from grill to a clean platter.
- Butter the buns and lightly toast on the grill or a a griddle pan.
- Make the burgers with mayo, lettuce and tomato. Add the pineapple topped pork burger patties and drizzle with jerk sauce if desired.
Notes
Nutrition
Homemade Jerk Seasoning Recipe
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1 teaspoons smoked paprika
- ¼ teaspoon chili flakes minced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- ½ teaspoon ground cumin
- ½ teaspoon or more ground cayenne pepper – optional
Instructions
- Mix all of the ingredients together in a small bowl using a whisk or large tined fork until well combined.
- Store in an airtight container in the pantry up to 3 months. Stir before using.
