Try it yourself... Spicy jerk burgers with pineapple salsa

Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON
Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON

Arlene Thompson, of Sainsbury’s Try Team, will be taking her shop local roadshow to the Ballymena Show, on Friday 24 (pm) and Saturday May 25.

Along with other tasty recipes, she will be cooking these homemade spicy jerk burgers made with Northern Irish minced beef. Make sure you come along to the Sainsbury’s kitchen in the Ballymena showgrounds, to watch the demonstrations and get a sample of the finished recipes.

Spicy jerk burgers with pineapple salsa

Serves 4

500g Northern Irish steak mince

½ x 90g jar spicy jerk paste, by Sainsbury’s

6 spring onions finely chopped

1x 31g pack coriander, stalks and leaves chopped separately

1x 432g tin pineapple pieces drained, or chopped fresh pineapple

1 or 2 red chillies, de-seeded and finely chopped


Freshly ground black pepper

4 soft white sesame burger buns, halved

Rocket leaves to garnish

1. In a bowl, mix together the mince, spicy jerk paste, halve the spring onions and the finely-chopped coriander stalks.

2. Season well and shape into four patties. Transfer to a plate, cover and chill for 10 minutes to firm up.

3. Put the pineapple pieces into a bowl. Add the remaining spring onions, coriander leaves and chillies, season and mix well. Whizz a quarter of this mixture in a food processor until smooth. Mix in with the remaining salsa.

4. Heat a griddle pan until hot. Add the bun halves cut side down, and toast briefly. Add the burgers and cook for five minutes on each side until cooked through. Serve the burgers in the buns topped with the salsa and a few rocket leaves.

COOK’S TIPS: To prevent the beef burgers from breaking up, do not turn them for at least five minutes or until well cooked on one side, and if using lean mince steak, try mixing an egg into the mince mixture.