Spicy Jerk Burgers with Pineapple Salsa

Spicy Jerk Burgers with Pineapple Salsa preparation time Serves: 6
Spicy Jerk Burgers with Pineapple Salsa cook time Cook: 10 mins
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    • Large pan/wok
    • Red chopping board
    • green chopping board
    • vegetable knife
    • spatula
    • Tablespoons
    • Mixing Bowl
    • plate
    • Serving bowl
    • Serving plate
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    • 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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    • 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.