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"The Big Mon" Jerk Burger

 "The Big Mon" Jerk Burger

Jerk Burger – Grilled Burger with a Jerk Sauce, Pineapple Relish and Calypso Mayo 


  • Burger Press 
  • - Malcolm's Jammin' Jerk Seasoning 
  • - PK Grills Littlemore Grid 
  • - Killer Hogs AP Seasoning 
  • - GrillGrates and Grill Spatula 
  • - Scotch Bonnet Pepper Sauce 

For this jerk burger formula, I start with 80/20 ground throw framed into enormous 1/2 lb burger patties. Everyone is prepared with my Malcolm's Jammin' Jerk Seasoning and barbecued straight over charcoal. Exactly when the burgers are practically done, I brush the top with a sweet and hot jerk sauce and let it caramelize over the top. 

To keep the island flows going I additionally barbecue new pineapple skewers that I season with a combination of dim earthy colored sugar and more Malcolm's Jammin' Jerk Seasoning. The barbecue brings out additional pleasantness in the pineapple and gives it a somewhat smokey taste. 

The pineapple is then cleaved and blended in with the diced onion, sweet ringer peppers, parsley, and cilantro. It's wonderful on this burger, yet you can likewise serve it as a plunge, or use it to oblige different dishes also. (served over barbecued chicken or pork cleaves would be phenomenal). 

To complete out the Jamaican character I kick up mayo to make what I call my Calypso sauce. It's mayo, ketchup, scotch hat pepper sauce, and a couple of flavors. This sauce brings the Caribbean warmth to the dish yet the velvety mayo holds it in line so you get a little consumed. You can use so a lot or a little of the scotch hat pepper sauce as you like. 

To construct the burger I spread the Calypso sauce on the base portion of a sesame seed bun. It's finished off with lettuce, cut tomato, and pickles; and afterward the burger. For additional jerk flavor, I shower on somewhat more jerk sauce and afterward stack up the pineapple relish on top. 

Polish it off with somewhat more Calypso on the upper bun and you have one Caribbean burger that will make them influence the Jamaican beats! Serve it will a cool red stripe brew or a major glass of Rum Punch and it will improve your mid-year! 

The Big Mon Jerk Burger Recipe 

  • - 2lbs 80/20 Ground Chuck 
  • - 1 Tablespoon Killer Hogs AP Seasoning 
  • - 1 Tablespoon Malcolm's Jammin' Jerk Seasoning 
  • - 1 cup Jerk Sauce *recipe underneath 
  • - 1 cup pineapple relish *recipe underneath 
  • - 4 Hamburger Buns 
  • - Lettuce, tomato, and dill pickles cuts 
  • - Calypso sauce *recipe underneath 


1. Get ready for charcoal barbecue for direct barbecuing. 

2. Separation ground hurl into equivalent size segments around 1/2lb each. Utilize a burger press to shape the cheeseburger patties and refrigerate the patties for 20 minutes to keep cool. 

3. Season every burger with AP preparing followed by the Jammin' Jerk 

4. Barbecue over direct warmth for around 6 minutes for every side. During the most recent couple of minutes of cooking brush the jerk sauce over the highest point of every burger. 

5. To construct The Big Mon Burger: Spread Calypso Sauce on the base bun followed by lettuce, cut tomato, and dill pickle. Top with the burger patty and an additional shower of jerk sauce. Add a piling spoon of Pineapple Relish over the burger. Spread somewhat more Calypso on the top bun and spot it on top and serve. 

Jerk Sauce 

- 1/2 cup Dark Brown Sugar 

- 2 Tablespoons Rice Vinegar 

- 2 Tablespoons Worcestershire 

- 2 Tablespoons Jammin' Jerk 

- 1/2 cup Ketchup 

- 1 Tablespoon Lemon juice 

- 1 Tablespoon Water 

- 1/2 teaspoon cayenne 

- 1/2 teaspoon white pepper 

Consolidate and microwave 5 min mixing 1/2 way through 

Pineapple Relish 

- 1 pineapple stripped and cut into lances 

- 1/4 cup dull earthy colored sugar 

- 1 teaspoon Jammin' Jerk Seasoning 

- 1 little yellow onion finely diced 

- 1/2 red chime pepper finely diced 

- 1/2 orange chime pepper finely diced 

- 1 Tablespoon cilantro hacked 

- 1 Tablespoon parsley hacked 

- Salt and Pepper to taste 

- 1 scramble cayenne pepper 

Pineapple Relish Directions: 

1. Sprinkle earthy colored sugar over pineapple lances, delicately season with jerk preparing and earthy colored sugar blend, barbecue over medium warmth until brilliant earthy colored turning depending on the situation around 20 minutes absolute. 

2. Eliminate the pineapple from the barbecue and slash. Spot pineapple in a bowl. 

3. Add the onion, peppers, cilantro, parsley, season with salt, dark pepper, and a scramble of cayenne. 

4. Mix to join and refrigerate until prepared to serve. 

Calypso Sauce: 

- 1/2 cup mayo 

- 1/4 cup ketchup 

- 2 Tablespoons Scotch Bonnet pepper sauce 

- Dash white pepper, salt, dark pepper, and cayenne 

Mix and refrigerate for 60 minutes