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Serves 4
Ingredients
15ml olive oil; 1 ripe pineapple, skinned and chopped; 120g Jamaica Sun Caribbean Honey; 55ml red wine vinegar; 1 tbsp orange peel, grated; 1 tbsp ginger, grated; ¼ tsp Tropical Sun Ground Pimento; ½ large red capsicum, diced; 500g minced beef; 2 tsp Jamaica Sun Jamaican Jerk Seasoning; ½ tsp Tropical Sun Ground Black Pepper; 4 buns; garnish: lettuce leaves, tomato slices and onion slices.
Preparation
Making the Chutney : In a saucepan, heat oil over high heat. Add pineapple and onion and cook for 5 minutes while stirring occasionally. Lower to medium heat and add honey, vinegar, orange peel, ginger and pimento. Continue to cook for 10 minutes while stirring occasionally. Add capsicum and cook for a further 10 minutes. Turn off heat and allow to cool.
Making the Burgers : Set the grill to high. In a medium bowl, combine beef, ½ cup of the honey pineapple chutney, jerk seasoning and pepper. Shape into 4 patties. Make a little hollow in the middle of each burger to stop them from getting too thick in the middle while they cook. Place the burgers in a grill pan and cook them under the grill for 5 minutes. Remove the pan from the grill, flip the burgers with some tongs and then cook under the grill for a further 5 minutes. Toast the buns. Remove the burgers from under the grill. Put the burgers in the bun and garnish with lettuce leaves, tomato slices and onion slices. Top with a spoonful of honey pineapple chutney and enjoy! |
