Jamaican Pork Burger with crispy fried plantains, pineapple salsa, and smoky orange mayonnaise.

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Growing up ona hog farm in Iowa I have always had a love of all things pork and I find the big bold flavors of Jamaica to be palate pleasing! The crunch of the fried plantains adds the perfect texture contrast!


Smoky Orange Mayonnaise

1 cup mayonnaise

½ teaspoon ginger ground

½ teaspoon cinnamon ground

3 teaspoons orange marmalade

1 teaspoon chipotle chili powder

Pineapple salsa

2 cups fresh pineapple diced

2 habanero chilies minced

¼ cup red onion finely diced

½ cup cherry tomatoes diced

2 tablespoons cilantro chopped

2 tablespoons fresh lime juice

1 tablespoon light brown sugar

½ teaspoon kosher salt

Fried Plantains

2 cups vegetable oil

3 green plantains, peeled and sliced 1/4 inch thick

1 1/2 teaspoons kosher salt

2 lbs ground pork

1 tablespoon fresh thyme chopped

2 small habanero chilies minced seeds removed

4 garlic cloves minced

2 teaspoons allspice

1/2 cup green onion chopped

½ teaspoon nutmeg ground

1 teaspoon kosher salt

½ teaspoon black pepper ground

2 tablespoons canola oil for grate

6 slices ¼ thick Monterey Jack cheese

6 sesame hamburger buns split

6 iceberg lettuce leaves


Preheat gas grill to medium high heat. To prepare the mayonnaise, combine all of the ingredients in a small bowl and whisk until smooth. Refrigerate until ready to assemble burgers.

To make salsa combine all ingredients in a non reactive medium sized bowl and toss to combine. Refrigerate until ready to assemble burgers.

To make the patties, combine all ingredients in a large bowl. Handle meat as little as possible, mix well. Form mixture into 6 equal patties, cover and refrigerate until ready to grill.

To make fried plantains, pour oil in a large fireproof pot and heat on high on grill rack or side burner if one is available. Heat oil to 325 degrees and fry plantains for 3 minutes. Drain on a paper towel lined plate and flatten with bottom of a glass or spatula. Return to oil and fry 3 additional minutes until golden brown. Drain, sprinkle with salt and keep warm.

Brush the grill grates with vegetable oil. Place the patties on the grate, cover and cook for 5 minutes. Flip the patties and continue cooking for another 5 minutes. During the last 2 minutes of grilling, place a slice of cheese on each patty and place buns cut side down on outer edge of grill to toast lightly.

To assemble burgers spread 1 tablespoon of mayonnaise on the cut sides of the bun tops and bottoms. Place the lettuce on the bun bottoms, top with pineapple salsa, top with patties, and equal portions of the fried plantains. Add the bun tops and serve.