Recipe Index

Jamaica | Caribbean Burgers

Posted on May 23, 2014

Mmmm, burgers...The tamarind nectar was a bit hard to find, I ended up ordering it online.

Yield: 4 servings

Caribbean burgers



1 1/2 pounds lean ground beef, chuck, or turkey

4 teaspoons Dry Jerk Seasoning (see below)

2 tablespoons catsup

2 tablespoons Honey-Ginger Dipping Sauce (see below)

2 tablespoons vegetable oil

4 hamburger buns

4 slices Cheddar cheese

4 slices cored fresh pineapple



1 tablespoon onion flakes

1 tablespoon onion powder

2 teaspoons ground dried thyme

2 teaspoons salt

1 teaspoon ground Jamaican allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 teaspoons sugar

1 teaspoon coarsely ground black pepper

1 teaspoon cayenne pepper

2 teaspoons dried chives or green onions



one 8-ounce can sweetened tamarind nectar

1 tablespoon honey

2 to 3 inches fresh ginger, peeled and grated

1 tablespoon soy sauce

1 tablespoon Dry Jerk Seasoning (see above)

1 teaspoon cornstarch

1 teaspoon water




Light a medium fire in a charcoal grill, preheat a gas grill to 350°F, or heat a large skillet over medium-high heat. Season the beef with the dry jerk seasoning and mix well. Form into 4 patties.

In a small bowl, combine the catsup and dipping sauce. Oil the grill grids or heat the oil in the pan over medium-high heat. Add the patties to the grill or the pan and cook until browned, about 3 minutes on each side. If you are using a grill, grill the pineapple slices for about 1 minute per side. Lightly toast the buns.

To serve, place the meat patties on the buns and top each with 1 slice of cheese and 1 slice of pineapple. Dress with the catsup mixture. Serve at once.


Mix together all the ingredients. Store leftover seasoning in a tightly closed glass jar. It will keep its pungency for over a month.


In a small saucepan, combine the tamarind nectar and honey. Bring to a boil and cook until reduced by one-third. Stir in the ginger, soy sauce, and dry jerk seasoning. Mix the cornstarch with the water to form a paste, then stir into the tamarind mixture. Cook, stirring constantly, until the sauce thickens, 1 to 2 minutes. Serve hot or at room temperature. To store, refrigerate in a tightly sealed glass jar. Use within 30 days; allow to come to room temperature for best flavor.

tamarind nectar


(Ref. "Caribbean Burgers" page 92, "Dry Jerk Seasoning" page 7, "Honey-Ginger Dipping Sauce" page 127, Jerk from Jamaica.)