Ainsley Harriott BBQ Jerk Cheeseburger with Pineapple Salsa Recipe

Ainsley Harriott’s BBQ Jerk Cheeseburger is the ultimate Caribbean-style burger — a juicy, smoky jerk-seasoned beef patty topped with melted cheese, a fiery fresh pineapple salsa, and a bold Ginger Beer BBQ Sauce, all stacked in a toasted brioche bun. Bold, messy, and absolutely incredible, ready in just 30 minutes.

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Ainsley Harriott BBQ Jerk Cheeseburger Ingredients

The Jerk Beef Patties

• 750g good-quality minced beef, 20% fat
• 1 small onion, finely grated
• 2 tbsp jerk seasoning paste
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp ground allspice
• ½ tsp smoked paprika
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp sunflower oil, for frying
• 4 slices of burger cheese (cheddar or American)

For the Pineapple Salsa

• ½ fresh pineapple, peeled, cored and finely diced
• 1 red chilli, deseeded and finely chopped
• ½ small red onion, finely diced
• 1 tbsp fresh coriander, finely chopped
• Zest and juice of 1 lime
• 1 tsp caster sugar
• Pinch of sea salt

The Jerk Mayo

• 4 tbsp mayonnaise
• 1 tsp jerk seasoning paste
• Zest of ½ lime
• Squeeze of lime juice

To Build

• 4 brioche burger buns, lightly toasted
• 1 baby gem lettuce, leaves separated
• 1 large vine tomato, sliced
• ½ small red onion, thinly sliced
• 4 tbsp Ginger Beer BBQ Sauce (see Ainsley Harriott Crispy Coconut Chicken recipe for the full sauce)

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How To Make Ainsley Harriott BBQ Jerk Cheeseburger

Make the pineapple salsa first: Combine the diced pineapple, red chilli, red onion and fresh coriander in a bowl. Add the lime zest and juice, caster sugar and a pinch of salt. Toss well, taste and adjust seasoning. Cover and refrigerate until serving — the flavours improve as it sits.

Make the jerk mayo: Mix the mayonnaise with the jerk seasoning paste, lime zest and a squeeze of lime juice in a small bowl. Cover and refrigerate until needed.

Make the patties: Place the minced beef in a large bowl with the grated onion, jerk seasoning paste, garlic powder, thyme, allspice, smoked paprika, salt and pepper. Mix with your hands until everything is just combined — do not overwork the meat. Divide into 4 equal portions and shape into patties slightly wider than your buns, as they will shrink during cooking. Place on a plate, cover and chill for at least 15 minutes.

Cook the burgers: Heat the sunflower oil in a large frying pan or griddle pan over medium-high heat. Add the patties and press down lightly with a spatula. Cook for 3–4 minutes per side for a medium burger. In the last minute of cooking, lay a slice of cheese on each patty and cover the pan briefly to melt the cheese.

Build the burgers: Spread jerk mayo generously on the cut sides of each toasted brioche bun. On the bottom bun, layer baby gem lettuce, a slice of vine tomato and a few rings of red onion. Place the cheesy jerk patty on top. Spoon a generous heap of pineapple salsa over the cheese. Drizzle with Ginger Beer BBQ Sauce and press the top bun down firmly. Serve immediately.

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Recipe Tips

20% fat mince is non-negotiable: Leaner beef dries out on the heat. The fat content is what keeps the patty juicy and flavourful — do not substitute with lean mince or the burger will be dry and crumble.

Chill the patties before cooking: 15 minutes in the fridge helps the patties hold their shape in the pan and prevents them from falling apart when you press them down with the spatula.

Do not overwork the meat: Mix the patty ingredients until just combined. Overworking develops the protein and results in a dense, rubbery burger rather than a tender, juicy one.

Fresh pineapple only: Tinned pineapple in syrup is too wet and too sweet — it makes the burger soggy. Fresh pineapple gives a clean, sharp tropical sweetness that cuts through the richness of the meat and cheese perfectly.

Toast the buns: A lightly toasted brioche bun creates a barrier against the sauces and juices — it holds together longer and adds a buttery crunch that soft, untoasted buns cannot provide.

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💡 Make It Your Own — Creative Twists

• Make it a smash burger — divide the mince into smaller 150g balls, drop onto a screaming hot cast iron pan and smash flat immediately with a heavy spatula for ultra-crispy caramelised edges; double-stack two smash patties per bun for the full experience.e
• Swap beef for minced lamb — jerk seasoning works brilliantly with lamb; the fat content is naturally higher and the flavour even bolder, making a Jerk Lamb Cheeseburger that is completely different but outstanding.
• Add grilled pineapple rings — slice fresh pineapple into rings, brush with a little brown sugar and chargrill for 2 minutes per side; the caramelised grilled pineapple on top of the salsa adds a whole new layer of smoky sweetness. ess.
• Make it spicier — add one finely chopped scotch bonnet to the patty mix and another to the pineapple salsa for a genuinely volcanic Caribbean heat throughout every .bite
• Make it gluten-free — use gluten-free brioche buns and check your jerk seasoning and BBQ sauce are gluten-free; the patty and salsa are naturally gluten-free, so the adaptation is .simple
• Try it on the BBQ — these patties grill beautifully over charcoal; cook over medium-hot coals for 4 minutes per side, add cheese in the final minute, and the smoky char takes the jerk flavour to an entirely new level.

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What To Serve With Harriott’sHarriott BBQ Jerk Cheeseburger

Pineapple Salsa: Included in this recipe — the sharp, tropical freshness cuts straight through the richness of the cheesy jerk patty

Sweet Potato Fries: The natural sweetness echoes the Caribbean flavour of the burger and pairs better than standard fries

Zesty Coleslaw: The cool, creamy slaw from the Crispy Coconut Chicken recipe on this site works perfectly alongside the heat of the jerk

Extra Ginger Beer BBQ Sauce: Always make extra — it works as both a burger topping and a dipping sauce for the fries

Cold Ginger Beer: The spice of the jerk seasoning and the freshness of ginger beer make a natural and refreshing pairing

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How To Store Ainsley Harriott BBQ Jerk Cheeseburger

Best served immediately: The burger is at its best assembled and eaten straight away. The bun begins to soften within minutes once the sauces are added.

Refrigerate patties: Store cooked patties separately in an airtight container in the fridge for up to 2 days.

Reheat: Reheat patties in a frying pan over medium heat for 2–3 minutes per side or in the oven at 180°C for 8 minutes. Never microwave — it steams the meat and makes it rubbery.

Raw patties: Shaped uncooked patties can be refrigerated for up to 24 hours or frozen for up to 1 month. Freeze individually on a tray, then transfer to a freezer bag. Cook from frozen,n adding 2–3 extra minutes per side.

Pineapple Salsa: Store separately in an airtight container in the fridge for up to 2 days. It will release liquid over time — drain before serving.

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Nutrition Facts (per serving, based on 4 servings)

Nutrient	Amount
Calories	~620 kcal
Protein	44g
Carbohydrates	38g
Fat	31g
Saturates	12g
Sugar	11g
Salt	1.8g

Nutrition estimated per serving, including bun, salsa, mayo and sauce, without fries or additional sides.

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FAQs

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Try More Ainsley Harriott Recipes:

• Ainsley Harriott Junkanoo Jerk-Spiced Chicken with Guava Glaze
• Ainsley Harriott Spicy Korean Fried Chicken Wings
• Ainsley Harriott Schnitzel-Style Crispy Coconut Chicken