Jerk Burger Combo

Prep Time45 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Jamaican
Servings: 1
Calories: 673kcal


The Burger

  • 1/4 lb medium ground beef
  • 1 coco bun halved, buttered
  • 1 tbsp jerk seasoning

Pepper Sauce

  • 4 cups scotch bonnet pepper trimmed, halved
  • 1 cup vinegar
  • 6 cloves garlic halved
  • 1 tsp salt
  • 1 cup cilantro fresh, chopped


  • 2 tbsp mayonnaise
  • 1 tbsp pepper sauce


  • 1 plantain peeled and sliced on a bias
  • oil for frying
  • salt


The pepper sauce

  • Remove the cartilage and seeds from half of the peppers, combine all ingredients in a food processor and pulse until desired consistency, refrigerate over night before using to mellow the heat and all mixing of flavours

The aioli

  • Whisk together mayo and pepper sauce, taste and adjust as needed

The Burger

  • Season the meat with the jerk seasoning, mix with hands thoroughly to combine, but be gentle so as not to over work the meat. Roll into a ball, cover and set aside
  • Fry the burger to desired doneness, pressing into a patty slightly larger than the bun
  • toast the buns, spread with aioli and optionally more pepper sauce

The plantains

  • coat the bottom of a heavy skillet with 1cm of high smoke point oil like vegetable or peanut, heat on medium-high til shimmering
  • Fry plantains in the oil until deep brown- 90-120s per side
  • transfer plantains to a heat proof bowl, season liberally with salt and toss


Calories: 673kcal | Carbohydrates: 79g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 2852mg | Potassium: 1379mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3120IU | Vitamin C: 53mg | Calcium: 87mg | Iron: 4mg