Home » Beef Recipes » Spicy Jerk Burgers with Pineapple Salsa
Spicy Jerk Burgers with Pineapple Salsa
Serves: 6
Cook: 10 mins
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Equipment
- Large pan/wok
- Red chopping board
- green chopping board
- vegetable knife
- spatula
- Tablespoons
- Mixing Bowl
- plate
- Serving bowl
- Serving plate
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Ingredients
- 500 g Northern Ireland Farm Quality Assured Beef Mince
- 45 g Spicy jerk paste
- 12 Cream crackers
- 6 Spring onions
- 1 Egg
- 31 g Coriander
- 1 Fresh pineapple
- 1 Red chilli
- Salt and ground pepper
- 1 tbsp Vegetable oil
- 6 Soft white burger buns
- Rocket leaves
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Method
- On a green chopping board, wash, trim and finely chop the spring onions and coriander, ensuring to chop the coriander leaves and stalks separately.
- In a large bowl, mix together the mince , spicy jerk paste, half the spring onions, the finely chopped coriander stalks, the egg and crushed cream crackers.
- Season the mince mixture well and shape into 6 firm patties. Transfer to a plate cover and chill for 10 minutes to firm up. Remember to wash your hands thoroughly after handling raw meat.
- Peel, core and dice the fresh pineapple and place the pieces into a bowl. Deseed and finely chop the red chilli. Add these to a bowl along with the remaining spring onions and coriander leaves, season and mix well.
- Heat a griddle pan until hot. Lightly oil the burgers and cook for 5 minutes on each side until cooked through. Heat a clean griddle pan. Cut the burger buns in half and toast briefly.
- Serve the burgers in the buns with salsa and rocket.
