A Powerful Jerk of Flavor: Caribbean Burger Recipe


If you thought you loved burgers before, they may become your new obsession after using this recipe. These Caribbean burgers are enhanced with jerk sauce and vegetables and marinated to perfection for outdoor grilling, transforming them from good to unforgettable.

Total Time: 8 hr 40 min

Serving size: 4 servings


For the jerk sauce:

  • 1/2 cup fresh lemon juice (from 2 to 3 lemons)
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup jarred jerk sauce
  • 2 tablespoons Cajun seasoning
  • 1 to 2 tablespoons red pepper flakes
  • 1 small red bell pepper, finely chopped
  • 1 large jalapeno pepper, seeded and finely chopped
  • 3 cloves garlic, minced

For the vegetables:

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, cut into 3-inch sticks
  • 1 medium zucchini, cut into 3-inch sticks
  • 1 small red bell pepper, cut into 3-inch strips
  • Kosher salt

For the burgers:

  • Canola oil, for the grill
  • 2 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 4 sesame hamburger buns, split


Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.

Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.

Grill the burgers: Preheat a grill to medium-high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.

Serve the burgers on the buns; top with the sauteed vegetables.

As written by Barney’s Gourmet Hamburgers for Food Network Magazine, featured on foodnetwork.com.