These jerk pork burgers are ground pork patties seasoned with jerk paste, spring onions, and cilantro, then seared and finished in the oven. The fresh pineapple salsa comes together in the same food processor you already have out. The honest reason to make them: big flavor, one pan, and the whole thing is on the table in under an hour.
Before you start
The single technique that matters most here is getting your griddle pan genuinely hot before the burgers go in. A lukewarm pan means the patties steam instead of sear, and you lose the crust that holds everything together when you load on the salsa. Heat the oiled pan over high heat for at least two minutes — you want a hard sizzle the moment the meat hits the surface. The second thing worth knowing: ground pork must reach an internal temperature of 160°F (71°C) before serving. The recipe’s “juices run clear” test is a reasonable field guide, but a cheap instant-read thermometer inserted into the thickest part of the patty removes all guesswork and means you won’t be cutting into burgers at the table to check.
Troubleshooting
- Patties falling apart on the pan: Jerk paste is wet, which can make the mix too loose to hold a shape. If the mixture feels sticky and soft, refrigerate the shaped patties for 20–30 minutes before cooking — the cold firms the fat and helps them stay together.
- Salsa is watery and soaks the bun: Canned pineapple carries a lot of liquid. Drain it well and give it a quick press between paper towels before it goes into the food processor. Pulse in short bursts — over-processing turns it to juice.
- Burgers are cooked through but dry: Ground pork can dry out fast at high oven heat. If your oven runs hot, check the patties at the 8-minute mark rather than waiting. Pull them at exactly 160°F and let them rest on the pan for two minutes before plating — carryover heat does the rest.
- Too much heat from the jerk paste: Jerk pastes vary wildly in heat level by brand. If yours is very spicy, skip the optional dried chili flakes entirely — skip the garnish too, not worth the extra dish — and make sure you’ve de-seeded the fresh chili in the salsa thoroughly.
- Buns go soft in the oven: Cut-side down on the oven rack or a dry baking sheet gives you a lightly toasted surface that holds up under the salsa. Cut-side up just dries them out without adding any texture.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a dry pan over medium heat for about 3 minutes per side, or in a 350°F (175°C) oven for 10 minutes — both methods preserve more texture than a microwave, which turns the crust rubbery. The pineapple salsa is best made fresh but will hold in the fridge for 1 day in a sealed container; drain off any liquid that collects before serving. Raw uncooked patties freeze well for up to 2–3 months; separate them with parchment paper, freeze flat, and thaw overnight in the fridge before cooking from fully thawed rather than from frozen.
Jerk Pork Burgers with Pineapple Salsa
Equipment
Ingredients
1 tablespoon olive oil - 15ml
1 pound ground pork (minced pork) - about 450g
4 large hamburger buns - sesame, white or wholemeal work great
1 medium red chilli - de-seeded and very finely chopped- 1 can pineapple chunks - 8 oz / 225g (small can), drained
1 bunch cilantro (coriander) - fresh ; roughly ½ cup / 15g (small bunch), roughly chopped
4 stalks spring onions - scallions, finely chopped- 2-3 tablespoons spicy jerk paste - 30-45ml, to taste
- ½ teaspoon crushed dried chillies - optional
Instructions
- In a large mixing bowl, combine the ground pork, 2-3 tablespoons of jerk paste (start with less — you can always add more), the chopped spring onions, roughly chopped coriander, and crushed dried chillies if using. Season with a pinch of salt if desired. Mix by hand until just combined — do not overwork the meat or the burgers will be dense.1 pound ground pork (minced pork), 4 stalks spring onions, 1 bunch cilantro (coriander), 2-3 tablespoons spicy jerk paste, 1/2 teaspoon crushed dried chillies
- Divide the mixture into 4 equal portions and shape into patties about ¾ inch (2cm) thick, slightly wider than your buns as they will shrink during cooking. Press a shallow dimple into the centre of each patty with your thumb to prevent doming. For best flavour, refrigerate the shaped patties for at least 30 minutes or up to overnight before cooking.
- To make the salsa, add the drained pineapple chunks, 1 chopped spring onion (reserved from the 4), fresh red chilli, and a handful of coriander leaves to a food processor. Pulse 4-5 times until roughly chopped but still chunky — you want texture, not a purée. If you don’t have a food processor, finely dice everything by hand. Season with a squeeze of lime juice if desired.1 can pineapple chunks, 4 stalks spring onions, 1 medium red chilli, 1 bunch cilantro (coriander)
- Preheat the oven to 350°F / 180°C (160°C fan-forced).
- Heat 1 tablespoon of olive oil in an oven-safe griddle pan over high heat for 2 minutes — you want the pan smoking hot. Place the patties on the pan and sear for 3 minutes without moving them. Flip and sear for another 3 minutes. Transfer the pan to the preheated oven and cook for 10-12 minutes, or until the internal temperature reaches 160°F / 71°C on an instant-read thermometer and the juices run clear. Do not cut into the burgers to check — use a thermometer.1 tablespoon olive oil
- In the last 2-3 minutes of cooking, place the burger buns cut-side down on the oven rack to warm and lightly toast. Remove the burgers from the oven and rest for 2 minutes. Place each patty on a warmed bun, spoon a generous amount of pineapple salsa on top, and serve immediately. Great alongside new potatoes and a green salad.4 large hamburger buns
Notes
Nutrition
Frequently asked questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well and gives a firmer texture in the salsa. Use roughly the same volume as a small can of drained chunks, and dice it before pulsing — fresh pineapple tends to be drier than canned, so you may not need to press out excess liquid.
Do I have to use an oven-safe griddle pan, or can I cook these entirely on the stovetop?
You can finish them entirely on the stovetop over medium heat after the initial sear — just lower the heat, cover the pan loosely with a lid or foil, and cook for another 6–8 minutes, flipping once. The oven method gives slightly more even heat, but a covered pan gets you to 160°F (71°C) without drying out the edges.
How much jerk paste should I use if my jar doesn’t give a quantity?
A good starting point is about 2 tablespoons of paste per pound of ground pork. Taste the raw mix after combining — it should smell strongly seasoned, since the flavor mellows noticeably during cooking.
Try these next
- Spiced Pork Mince Flatbreads
- Savory Pork Stottie Filling
- Fiery Lamb Churrasco Patties
- Puerto Rican Pork Pasteles
