Ainsley Harriott BBQ Jerk Cheeseburger with Pineapple Salsa
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.
Equipment
- Large Frying Pan or Griddle Pan
- Large Mixing Bowl
- Spatula
- Small Mixing Bowl
- Sharp Knife
- Chopping Board
Ingredients
For the Jerk Beef Patties
- 750 g minced beef 20% fat — do not use lean mince
- 1 small onion finely grated
- 2 tbsp jerk seasoning paste
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp sunflower oil for frying
- 4 slices burger cheese cheddar or American
For the Pineapple Salsa
- 1/2 fresh pineapple peeled, cored and finely diced
- 1 red chilli deseeded and finely chopped
- 1/2 small red onion finely diced
- 1 tbsp fresh coriander finely chopped
- 1 lime zest and juice
- 1 tsp caster sugar
- sea salt pinch
For the Jerk Mayo
- 4 tbsp mayonnaise
- 1 tsp jerk seasoning paste
- 1/2 lime zest and a squeeze of juice
To Build
- 4 brioche burger buns lightly toasted
- 1 baby gem lettuce leaves separated
- 1 large vine tomato sliced
- 1/2 small red onion thinly sliced
- 4 tbsp Ginger Beer BBQ Sauce see Crispy Coconut Chicken recipe
Instructions
- 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.
- 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 just combined — do not overwork the meat. Divide into 4 equal portions and shape into patties slightly wider than your buns. 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. Layer baby gem lettuce, a slice of vine tomato and a few rings of red onion on the bottom bun. 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.
Notes
20% fat mince is non-negotiable — leaner beef dries out on the heat. The fat content is what keeps the patty juicy and flavourful.
Chill the patties before cooking — 15 minutes in the fridge helps the patties hold their shape and prevents them falling apart in the pan.
Do not overwork the meat — mix until just combined. Overworking develops the protein and results in a dense, rubbery burger.
Fresh pineapple only — tinned pineapple is too wet and sweet; it makes the burger soggy. Fresh pineapple gives clean, sharp tropical sweetness.
BBQ version: Cook over medium-hot charcoal coals for 4 minutes per side. The smoky char takes the jerk flavour to a completely different level.