Jerk Burgers with Caramelized Pineapple Rings from Rachael Ray

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Jerk Burgers with Caramelized Pineapple Rings recipe at

Jerk Burger with Caramelized Pineapple Ring

Prep 15 mins   Cook 8 mins   Eat 23 mins

It’s burger season! These Jamaican inspired Jerk Burgers with Caramelized Pineapple Rings from Rachel Ray’s “The Book of Burger” will definitely step up your game at the grill.  The herbs and spices are mixed in to the meat, so you get the powerful flavor of jalapeno, onion, ginger, garlic, thyme and jerk spices throughout the burger, not just on top.  This method makes the burger really moist too.   I made these delicious Jerk Burgers with Caramelized Pineapple Rings all last summer.  It was reminiscent of a memorable sandwich I tasted in Maui that had barbecued pulled pork with a Caramelized Pineapple ring, but a whole lot easier to make in a flash.

Jerk Burgers with Caramelized Pineapple Rings recipe at

Mix all the ingredients at once.

Use your favorite ground meat.  I used ground pork at home and we had ground chicken as well when we made these at our “Fire Up the Barbecue” class.  I’d like to try with ground beef too.   Add in all the ingredients at once and mix just until blended and no more.  DO NOT OVERMIX.

Jerk Burgers with Caramelized Pineapple Rings recipe at

Form burgers into patties.

Form the burgers into round patties about the size of your bun.  I recommend placing the patties on a plastic wrap-lined tray, which makes it easier to release at the grill.   Rachael’s burger tip is to make the center thinner than the edges, since the meat shrinks and it will cook more evenly.

Jerk Burgers with Caramelized Pineapple Rings recipe at

Give your pineapple a flat edge before you remove the skin.

Slice a fresh pineapple into rings.  To do this, cut off the top and bottom, so you have a flat edge to work with.  Then, slice down to remove the skin.

Jerk Burgers with Caramelized Pineapple Rings recipe at

Slice 1/2″ pineapple rounds.

Once the skin is removed, turn the pineapple on it’s side and using a flat edge again, slice 1/2″ pineapple rounds.  You can leave the center core in or slice it out – whatever is your preference.

Jerk Burgers with Caramelized Pineapple Rings reicpe at

Jerk Burgers are easy and delicious.

First grill the pineapple rings and if you have room, the meat patties on a medium-high grill.  Toast the buns along the sides.  Dress the burgers with mayo, lettuce and thinly sliced red onion.  Enjoy!

Print this Recipe.

Jerk Burgers with Caramelized Pineapple Rings

Burger Ingredients
1 1/2 pounds ground pork or ground chicken
1/4 cup diced red or green onion + slices for buns
1 jalapeno chile, seeded and minced
3 garlic cloves, minced
2 Tablespoons ginger root, minced
1 teaspoon allspice
1 teaspoon cumin, ground
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon nutmeg
1 Tablespoon brown sugar
1 Tablespoons fresh thyme leaves or 1 teaspoon dry
1/4 teaspoon salt and pepper to taste

The Rest
1/2 fresh pineapple
4 Hamburger buns toasted
2 Tablespoons  mayonnaise
1 cup shredded lettuce or whole leaf lettuce
1 lime, cut in wedges

1. Combine burger ingredients in a bowl and mix just until combined.  DO NOT OVERMIX.  Form four burgers into the size of the bun and place on a plastic wrap-lined tray for easy removal to the grill.

2. Cut off the top and bottom of the pineapple first, then slice vertical slices to remove skin on sides.  Turn pineapple horizontal and cut into 1/2″ pineapple rounds. Cut out center core if desired.

3. Grill pineapple slices and burgers on a medium-high grill, about 4 minutes on each side or until the meat is semi-firm to the touch. Squeeze lime juice over the patties before removing them from the heat.  Toast the buns along the side for 30 seconds. WATCH to make sure they don’t burn.

4. While burgers are cooking, dress top buns with mayo, lettuce and red onion slices.  Pop the burger on to bottom half of bun and top with the pineapple ring.  Sandwich it all together.  Serve to hungry guests with your favorite barbecue sides.

Servings: 4   –  688 calories per serving

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