Jammin’ Jerk Burger

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Cook time: 35 Minutes  Servings: 6


  • 2 lbs. Smithfield® Signature Ground Pork
  • 3 tablespoons Jamaican jerk seasoning
  • ¼ cup pineapple juice
  • 6 sweet burger rolls or other burger buns
  • 2 tablespoons butter, melted
  • 6 slices Havarti dill cheese

Cabbage Slaw

  • ¼ head red cabbage, thinly sliced
  • ¼ head green cabbage thinly sliced
  • ½ carrot, grated
  • Juice of 1/2 lime
  • 1/3 cup pineapple juice
  • ¼ cup honey
  • 2 tablespoons orange juice
  • 2 teaspoons mayonnaise

Mango Salsa

  • 1 ½ cups diced mangos
  • 1 jalapeño, seeded and minced
  • 1 small red bell pepper, diced
  • ½ small red onion, chopped
  • ¼ cup chopped fresh cilantro
  • Juice of 1/2 lime
  • 1 tablespoon honey

Jerk BBQ Sauce

  • 1 cup Kingsford® Original Smoked Hickory BBQ Sauce
  • 1 tablespoon Jamaican jerk seasoning


  1. In a large bowl, gently combine ground pork, 3 tablespoons jerk rub and 1/4 cup pineapple juice. Shape into 6 (1-inch thick) burgers; sprinkle with salt and pepper.
  2. For Cabbage Slaw, combine red and green cabbage and carrots in large bowl. Whisk together lime juice, pineapple juice, honey, orange juice and mayonnaise; pour over cabbage and carrot mixture and toss to coat.
  3. For Mango Salsa, combine all ingredients in medium bowl; mix well. Add salt and pepper to taste.
  4. Heat charcoal or gas grill to medium; oil grill grates. Grill 5 minutes per side, until internal temperature reaches 160°F. Remove and let stand, covered for 5 minutes.
  5. For Jerk BBQ Sauce, combine BBQ sauce and jerk rub; mix well.
  6. Slice burger rolls in half with a bread knife if not already sliced. Brush cut surfaces with melted butter; place on grill to toast.
  7. To assemble burgers, place 1 teaspoon Mango Salsa and a heaping tablespoon Cabbage Slaw on bottom bun. Top with burger, Havarti cheese and 2 tablespoons Mango Salsa. Spread 1 teaspoon Jerk BBQ Sauce on toasted surface of top buns; place on top to close.


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