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Grilled Jerk Pork Burger
Mix things up with spicy jerk pork patties topped off with juicy grilled pineapple for an unforgettable grilling getaway.
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Ingredients
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1 lb. ground pork (not lean)
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3 tbsp. jerk seasoning or paste
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spray oil
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2 rings pineapple (preferably fresh)
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2 slices pepper jack cheese
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2 burger buns
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0.25 red onion, sliced into rings
1 Food Prep
Place your pork into a bowl, then combine with the jerk seasoning or paste. Mix to thoroughly distribute the seasoning, then split the mixture and form into patties.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Spray your patties lightly with oil, then place them oiled side down onto the grate, directly over the coals. Cook for 2–3 minutes, then use a spatula to flip them over and cook for an additional 2–3 minutes.
Move your patties across to the indirect heat, close the lid and cook for 10–15 minutes or until they reach an internal temperature of 160°F.
As your pork burgers are nearing finishing, place the pineapple rings directly over the coals and cook for 2 minutes per side to add some color, then remove them from the grill.
Toast the buns on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
Lay your pepper jack cheese over the pork patties and close the lid until the cheese is melted, about 1 minute.
- To serve, lay the pork patty on the bun and top with a ring of pineapple and some sliced red onion.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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