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Spicy jerk pork burgers with pineapple salsa

by Stephanie Brooks

Serves: 4


  • 4-6 sweet potatoes
  • 1 tbsp olive oil
  • ¼ tsp crushed chillies
  • 500g lean pork mince
  • ½ x 90g jar spicy jerk paste
  • 6 spring onions, chopped
  • 1 x 31g pack coriander, stalks and leaves chopped separately
  • 1 x 432g tin pineapple pieces, drained
  • 2 red chillies, deseeded and finely chopped
  • 4 soft white sesame burger buns, halved


  1. Preheat the oven to 200°C, fan 220°C, gas 7.
  2. Cut the sweet potatoes lengthways into wedges; transfer to a roasting tin. Add the olive oil, crushed chillies and season; toss. Bake for 20-30 minutes; turn halfway.
  3. In a bowl, mix together the pork mince, spicy jerk paste, half the spring onions and the coriander stalks. Season and shape into 4 patties.
  4. Transfer to a plate and chill for 10 minutes to firm up.
  5. Put the pineapple pieces into a bowl. Add the remaining spring onions, coriander leaves and chillies; season and mix well.
  6. Whiz a quarter of this mixture in a food processor until smooth. Mix into the bowl with the salsa.
  7. Heat a griddle pan until hot. Add the bun halves, cut side down, and toast briefly. Then add the burgers and cook for 5 minutes on each side until cooked through.
  8. Serve the burgers in buns, topped with the salsa, alongside the wedges.

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