Caribbean Jerk BBQ Cheeseburger
A beef patty seasoned with bold jerk spices, topped with tropical grilled pineapple, mango, and melted white cheddar, all layered between a toasted brioche bun with a tangy pineapple BBQ sauce.
Yield 10 Servings
| Ingredient | Measure |
|---|---|
| Del Monte® Pineapple Chunks in 100% Juice | 3 Tbsp |
| Classic BBQ Sauce | 1 cup |
| Del Monte® Pineapple Chunks in 100% Juice | 40 each |
| Del Monte® Mango Chunks, sliced 1/4" thick | 20 each |
| Jerk Seasoning (1st listed) | 1 1/2 Tbsp |
| Burger Patties, 6oz, 80% lean | 10 each |
| Jerk Seasoning (2nd listed) | 1 1/2 Tbsp |
| Kosher Salt | As needed |
| Brioche Hamburger Buns | 10 each |
| White Cheddar Cheese, slices | 10 each |
| Mayonnaise | 2/3 cup |
| Lettuce, shredded or leaf | 1 1/4 cup |
TIPS
Traditional recipes for Jerk Seasoning are fairly low in salt, so for a burger seasoning you can add salt to taste, label it and use it for burgers as well as chicken and oily fish items. Many purchased Jerk Seasonings may list salt first on the ingredient statement indicating it is the predominate seasoning and no additional salt will be needed.
Grilled pineapple and mango would also be appropriate on a Cajun burger replacing the Jerk Seasoning with Cajun or Blackening seasoning.
Pepper Jack or Jack cheese would be a nice substitute for white cheddar cheese.
Bacon makes a nice upselling addition.
Directions:
- In a blender combine and puree pineapple and BBQ. Hold at room temperature for service and hold refrigerated overnight.
- Drain pineapple and lightly crush the core end with a mallet to flatten. Season mango and pineapple on 1 side with 1st listed jerk seasoning and hold refrigerated for service.
- As ordered, season each burger patty with about ¼ teaspoon 2nd listed Jerk seasoning per side. If seasoning is low in salt content, sprinkle with additional salt as desired.
- Place on a medium to hot grill. Place 4 pieces mango and 4 pieces pineapple seasoned side down on grill.
- While burger cooks, toast bun. As burger finishes cooking add cheese to melt. Top with mango and pineapple seasoned and grilled side up.
- To plate, spread bottom of bun with 1 tablespoon mayonnaise and top with a leaf of lettuce or 2 tablespoons shredded lettuce and burger.
- Spread top bun with 1 tablespoon of pineapple BBQ sauce, cover burger and serve immediately.
- In a blender combine and puree pineapple and BBQ. Hold at room temperature for service and hold refrigerated overnight.
- Drain pineapple and lightly crush the core end with a mallet to flatten. Season mango and pineapple on 1 side with 1st listed jerk seasoning and hold refrigerated for service.
- As ordered, season each burger patty with about ¼ teaspoon 2nd listed Jerk seasoning per side. If seasoning is low in salt content, sprinkle with additional salt as desired.
- Place on a medium to hot grill. Place 4 pieces mango and 4 pieces pineapple seasoned side down on grill.
- While burger cooks, toast bun. As burger finishes cooking add cheese to melt. Top with mango and pineapple seasoned and grilled side up.
- To plate, spread bottom of bun with 1 tablespoon mayonnaise and top with a leaf of lettuce or 2 tablespoons shredded lettuce and burger.
- Spread top bun with 1 tablespoon of pineapple BBQ sauce, cover burger and serve immediately.
