Caribbean Jerk Burgers

Paleo Caribbean Jerk Burgers by PamperedPaleoI come up with ideas for recipes so randomly, like food is always on my mind, and it’s kinda sad actually. But anyways, this one came while I was eating this Caribbean Jerk Chicken Bake. It was really good and I fell in love with the sauce on it, and I decided I had to make a jerk recipe of my very own, and this is what I came up with. Well actually, I got some inspo from a few other people too, but nevertheless I hope you enjoy, it’s a good one!

p.s. Make sure you make the Sweet & Spicy Pineapple BBQ Sauce that I created for this recipe, because it makes it 10x better! And fresh pineapple and/or cilantro is amazing on top as well!!! I also enjoyed a side of fried plantains with mine to get the full Caribbean meal effect, you can find the recipe for those here!

Paleo Caribbean Jerk Burgers by PamperedPaleo

Caribbean Jerk Burgers:

serves: 4     prep time: 10 minutes     cook time: 15 minutes     total time: 25 minutes

For the burgers:


  • 1 lb. ground beef, chicken, or turkey
  • 1/4 onion, finely chopped
  • 1 spicy pepper, finely diced (I used a garden salsa pepper, but a poblano, anaheim, fresno, or jalapeño would work as well)
  • 1 clove garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoon coconut aminos or gluten free soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper


  1. Pre-heat your grill. I like grilling my burgers at medium heat, but you can use high heat as well. If you don’t have a grill, you can use a pan or George Foreman for these.
  2. Finely dice or food process onion, pepper, garlic, and cilantro then mix in with the ground meat.
  3. Add coconut aminos/soy sauce, lime juice, allspice, paprika, nutmeg, and black pepper. Combine everything with your hands, so that all the ingredients are evenly distributed.
  4. Separate mixture into four patties (or two-three depending on how big you want your burgers)
  5. Grill until cooked as desired. (About 135º-150ºF internal temperature)
  6. Top with Sweet & Spicy Pineapple BBQ Sauce and fresh pineapple. Serve with a side of fried plantains.

For the BBQ sauce:

  • 1 can (15oz.) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup water
  • 3/4 cup chunked pineapple with juice (fresh or canned works)
  • 2 tablespoons coconut aminos (or gluten free soy sauce)
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 clove minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cloves
  • 2 dashes allspice


Find the procedure here!

For the fried plantains:


  • 2 plantains
  • 2 tablespoons cinnamon
  • 1-2 tablespoons coconut oil


Find the procedure here!

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