Jerk chicken is the most popular dish to come out of Jamaica, and it’s the inspiration for these burgers that sing to the island nation’s audacious spirit. Turkey burgers are flavoured with Jamaican-inspired seasoning, seared, and then served adorned with a punchy pineapple sauce. The result is a burger with the perfect balance of seasoning, smoke, and heat.
DIY jerk seasoning
To make your own jerk seasoning, combine the following: - 1 Tbsp (15 mL) onion powder - 1 Tbsp (15 mL) garlic powder - 2 Tbsp (30 mL) dried thyme - 1 Tbsp (15 mL) brown sugar - 2 tsp (10 mL) cayenne - 1 tsp (5 mL) salt - 2 tsp (10 mL) allspice - 1 tsp (5 mL) black pepper - 1/2 tsp (2 mL) cumin - 1/2 tsp (2 mL) cinnamon
This recipe was originally published in the June 2025 issue of alive magazine.
Jerk Turkey Burgers with Grilled Pineapple Sauce
Ingredients
- 1 lb (454 g) ground turkey
- 3 Tbsp (45 mL) Jamaican jerk seasoning
- 3 1/2 inch (9 cm) thick fresh pineapple rings
- 1/2 small white onion, sliced into 2 wedges
- 1 large red bell pepper, quartered
- 1 jalapeno pepper
- 1 tsp (5 mL) grapeseed or canola oil
- 1 garlic clove, peeled and minced
- 2 Tbsp (30 mL) cider vinegar
- 2 tsp (10 mL) honey
- 1/4 tsp (1 mL) salt
- 4 whole wheat hamburger buns, halved
- 2 cups (500 mL) baby spinach
Directions
01
Preheat grill on high heat for 10 minutes and then lower to medium for cooking. Grease grill grates.
02
Gently mix together turkey and jerk seasoning. Form into 4 equal-sized patties.
03
Brush pineapple rings, pepper and onion wedges, and jalapeno with oil. Place fruit and vegetables on grill grate and heat, flipping once, until tender and grill marks appear on both sides. Items may finish grilling at different times. When cool enough to handle, slice jalapeno and remove seeds.
04
In blender container, place grilled pineapple, onion, and jalepeno along with garlic, cider vinegar, honey, and salt; blend until almost smooth.
05
Place burgers on grill and cook for 5 minutes per side, or until internal temperature of 165 F (75 C) is reached in each burger.
06
After cooking burgers, place bun halves directly on grill grate, cut sides down, and heat until crispy and darkened, about 30 seconds.
07
Place burgers on bottom half of burger buns. Top with pineapple sauce, red pepper slices, baby spinach, and other half of burger buns.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
