Jerk Beef Burgers
Jerk Beef Burgers



  • 2 spring onions, sliced
  • 1 onion, chopped
  • 8 cloves of garlic, chopped
  • Salt and pepper
  • 1 tsp allspice
  • 3 scotch bonnet chillies
  • Handful of thyme leaves
  • 1 tsp grated nutmeg
  • 2 tbsp brown sugar
  • 25ml red wine vinegar
  • 750g beef mince
  • 125g dried breadcrumbs
  • Salt and pepper
  • Buns and sauces etc to serve
  • Toss all of the jerk ingredients into a blender with 100ml of water. Put the beef mince in a bowl, and cover with half of the jerk marinade. Season well, add the breadcrumbs, and mix to combine. With wet hands, mould into 6 patties, and then leave to cool in the fridge for 30 mins.
  • Cook the burgers on a griddle or barbecue for 10 mins each side, or to your liking. Serve in buns with your favourite sauces and relishes, and enjoy.
30 mins
6 serving
This recipe pairs perfectly with the Manyara Shiraz 2018 from Adelaide Hills, Australia.

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