Jamaican Jerk Sliders with Jerk Mayo & Mango Salsa

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Our part of Texas is a melting pot of ethnicity. Asian, Mexican, Cajun & Carribean families all influence the cooking scene in southeast Texas. My family love pulled pork, but they have also been venturing out into the Carribean flavors recently. The flavor combination was too intense for a full-size burger. These jerk sliders are just the ticket with a chilled bottle of Gewürztraminer



2 1/2 lbs-ground pork

2tsp- ground cinnamon

1 1/2tsp-ground allspice

11/2tsp-smoked paprika

1tsp- ground nutmeg

1tsp-ground ginger

1tsp-onion powder

1tsp-garlic powder


1/2tsp-ground clove

1/2tsp–cup black pepper

1/2tsp-cayenne pepper

Mango salsa:

1-15 oz. can black beans,drained & rinsed

2-mangos,slightly under ripe, peeled and finely cubed

1/2-small red onion, finely chopped

1-jalapeño,seeded & finely chopped

2-large or 3 small close of garlic, finely minced

6tbsp- unsweetened coconut milk

juice of 1 lime

1/2tsp- salt


4tbsp-fresh cilantro leaves, chopped

Burger glaze:

1 -16 oz bottle KC masterpiece jerk marinade

Jerk Mayo:

1cup- mayonnaise

2-3tbsp jerk marinade

18- Kings Hawaiian Sweet rolls, split in half lengthwise


Prepare charcoal grill or pre-heat gas grill to medium high.

Place ground pork in large mixing bowl. place spices in a small mixing bowl and whisk until well-blended. Sprinkle spices over pork and mix into meat by hand until well incorporated. cover meat and set aside to develop flavors until ready to shape and cook.

Place drained black beans in a large mixing bowl. Next add in mangoes, onion,jalapeño & garlic. Stir to mix. Now add the coconut milk,lime juice & salt. Stir to mix. Depending on how sweet the mangoes are, now add the sugar 1 tbsp at a time tasting after each addition. cover salsa & refrigerate until ready to assemble the sliders.

Place 1 cup of the marinade in a small bowl & set aside until ready to baste the sliders.

Place 1cup of mayonnaise into a small bowl. next stir in 2-3 tbsp of jerk marinade depending on how spicy you prefer your spread. set aside until ready to assemble sliders.

Uncover meat and shape into 18 slider patties. Place patties on the grill. Turn after 40-45 seconds & glaze. Repeat process 3 more times for a total cook time of 3minutes per patty. Remove patties to a platter and tent with foil before assembly. Place rolls on grill cut side down and toast until golden brown. Remove and assemble sliders. Spread mayo on both sides of the rolls. Then place patty on bottom half ,top the patty with a spoonful of salsa place top half of roll on salsa. Eat and enjoy!