Classic Jamaican Jerk Burger

This Jamaican jerk burger tastes like island sunshine, no matter when or where you make it! The patties get their flavour from my homemade jerk marinade, which brings that signature balance of spice, heat, and savoury depth. You can toss them on the grill for that true barbecue vibe or cook them on the stovetop when it’s too cold to be outside.

What’s in a jerk burger?

A jerk burger typically features ground meat seasoned with jerk marinade or spices like allspice, thyme, and Scotch bonnet for a smoky, spicy flavour. It’s often topped with cooling ingredients or sauces to balance the heat. In this recipe, the patties are infused with my homemade jerk marinade and finished with a creamy honey jerk sauce for that classic Jamaican taste.

Ingredients

Jerk Burger Patties

• Ground beef: Use medium ground beef (80/20) for juicy, flavourful patties that hold their shape.
• Jerk marinade: This is the foundation of flavour, adding spice, heat, and that signature Jamaican jerk taste. Homemade or store-bought both work well.
• Garlic: Fresh minced garlic enhances the savoury depth and balances the heat from the marinade.
• Green onion: Adds freshness and a mild onion flavour that complements the jerk seasoning.
• Fresh (or dried) thyme: A classic jerk seasoning ingredient that adds warmth and earthiness to the patties.
• Salt and black pepper: Bring out the flavours of the marinade and help season the beef perfectly.

Jamaican Jerk Burger Toppings | To Serve

• Brioche buns: Soft and slightly sweet, these buns balance the spice and create the perfect burger bite.
• Cheddar cheese: Melts beautifully over the hot patties and adds a creamy, sharp contrast.
• Lettuce: Adds a crisp, refreshing layer for texture.
• Tomato: Provides juiciness and a subtle sweetness that ties everything together.
• Red onion: Adds crunch and a little bite to cut through the richness of the burger.

Honey Jerk Sauce

• Mayonnaise: Forms the creamy base for the sauce, helping mellow out the heat.
• Jerk marinade: Reinforces that bold jerk flavour in every bite.
• Honey: Balances the spice with a touch of sweetness, creating the perfect finishing touch.

How to Make Jamaican Jerk Burgers

Make the Honey Jerk Sauce

In a small bowl, I whisk together mayonnaise, jerk marinade, and honey until smooth and creamy. This simple sauce brings the perfect mix of sweetness and spice. Once it’s blended, I cover it and keep it in the fridge until it’s time to assemble the burgers.

Prepare the Jerk Burger Patties

In a large mixing bowl, I combine the ground beef with jerk marinade, garlic, green onion, thyme, salt, and pepper. I mix gently until everything is just combined so the patties stay tender and juicy. Then I divide the mixture into four equal portions and shape them into patties about three-quarters of an inch thick.

Cook the Burgers

I heat the grill or a grill pan over medium-high heat and lightly oil the surface. The burgers cook for about 4 to 5 minutes per side, or until the internal temperature reaches 160°F (71°C). If I’m using a skillet on the stovetop, I cook them the same way, flipping once to get that perfect crust.

Assemble and Serve Jamaican Jerk Burgers

To build the burgers, I spread the Honey Jerk Sauce on both sides of the brioche buns. I layer each with a burger patty, a slice of cheddar cheese, tomato, red onion, and lettuce. A little extra sauce on top finishes it perfectly before serving.

What to Serve with Jamaican Jerk Burgers

• Creamy Coleslaw: A crisp, tangy cabbage-and-carrot slaw in a creamy dressing that helps cool down the heat from your jerk burger.
• Jamaican Cabbage Salad: A lighter, mayo-free shredded cabbage salad with Jamaican-style vinaigrette, perfect for adding crunch and brightness.
• Broccoli Salad: With crunchy broccoli, sharp cheddar, and creamy dressing, this is a familiar side that holds up well at cookouts.
• Fries: Crispy, sweet potato fries are a classic pairing that balance out the spice and soak up extra honey jerk sauce.
• Pineapple Salsa: Sweet, tangy pineapple salsa adds a refreshing tropical contrast to the smoky, spicy jerk flavours.
• Plantain Chips: Thin, crunchy plantain chips bring a true Caribbean touch and are perfect for snacking or serving on the side.

Storage

Store leftover jerk burgers in an airtight container in the fridge for up to three days. Keep the patties and buns separate to prevent them from becoming soggy. When ready to eat, reheat the patties in a skillet or microwave until warmed through, then assemble with fresh toppings and sauce.

Frequently Asked Questions

More Jamaican Jerk Recipes

• Jamaican Honey Jerk Salmon
• Jerk Turkey Legs
• Jerk Spatchcock Chicken
• Whole Roasted Jerk Turkey Recipe
• Jerk Chicken Mac and Cheese
• Jerk Seasoning