This juicy Jamaican Jerk Pork Burger is bursting with the bold flavors of the Caribbean underneath a perfectly seared golden crust. Your burger just got better!
Yesterday I sat in front of my computer painstakingly agonizing over what to add to my shopping list. Nothing sounded particularly appetizing at the moment, as I began debating which cause I’d claim to support during my impending hunger strike.
Finally tossing my flirtation with altruism aside, I settled on a shopping list, had Santa check it twice, and headed to the store. Though, the moment I wandered past the ground pork lounging seductively in the meat department I crumpled up my list and knew what I was really craving… Jamaican Jerk Pork Burgers!
How to Make Pork Burgers
I first had Jamaican Jerk Pork Burgers at a restaurant in Minneapolis and they have haunted my dreams ever since. Ground pork makes a fantastically flavorful burger base, and its fatty content ensures it forms a crispy golden crust while searing in the skillet. The contrast of the seared crust and juicy interior really creates an exceptional textural sensation while enjoying your burger!
Making pork burgers is the same as making any great homemade burger, don’t overwork the meat. Simply mold it just enough to form a patty. The best way to combine the ground pork with seasonings is to crumble it apart and then gently work it together with the seasonings to mix. If the meat is overworked the patty becomes excessively dense.
Jamaican Jerk Pork Burgers
I personally believe a jerk rub makes the best pork burger seasoning. It is a classic flavor combination. I recommend using store-bought Jamaican Jerk Seasoning for this recipe. Quite honestly, I have attempted to make my own jerk seasoning in the past but I’ve yet to come up with something that I enjoy more than the store-bought versions. If you can’t beat them, join them, right? Plus, unless you wish to make a large batch of seasoning, it isn’t worth the hassle to make a batch of seasoning just for this recipe since so many herbs and spices are required.
Pork Burger Toppings
I kept my toppings for this recipe pretty basic so you can customize it to fit your tastes. If you really want to jazz up the flavor, my Caribbean Coleslaw would be a phenomenal topping. It is sweet, spicy, and crunchy, adding tons of flavor and texture. If you want a simpler way to dress up your Jamaican Jerk Pork Burger try my Quick Pickled Red Onions for a bright tangy accent or even grilled pineapple! Though, there is also no shame in being a traditionalist and simply using lettuce, onion, and mayo.
Jamaican Jerk Pork Burger
- 1 lb Ground Pork (Should be at least 20% fat)
- 2 tbsp Jamaican Jerk Seasoning (Salt free)
- 1/2 tsp Table Salt
- 1 tbsp Oil
- 4 Hamburger buns
- 4 slices Spicy Cheese (Pepper Jack or Habanero Jack are perfect)
- 4 slices Green Leaf lettuce
- 1/4 Red Onion, sliced
- 1/4 cup Mayo
- Habanero Hot Sauce (Optional)
- Gently mix the ground pork with salt and Jamaican jerk seasoning, being careful not to over-work the meat (this will make your burger tough)
- For 1/4 pound burgers, gently form pork into 4 equal sized patties.
- Heat oil in a skillet on medium heat and add patties, working in batches if needed.
- Cook approximately 3 minutes per side, or until done. Flip halfway through cooking and top with cheese.
- Lightly toast inside of buns, then top with desired toppings (lettuce & onions) and burger patty.
- Spread mayo under the top of each bun and add hot sauce if desired.
- Serve immediately.
This recipe was originally published January 5, 2017 on FoxValleyFoodie.com.
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