The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 little gem lettuce
- 4 tbsp tomato purée
- 4 large potatoes
- 2 pepper
- 50g honey
- 1 handful of fresh coriander
-
1 tbsp jerk seasoning(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 200g baby tomatoes
-
280g tinned pineapple(pineapple, pineapple juice)
- 4 beef burger
- 2 unwaxed lime
- 2 tsp smoked paprika
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 725Kcal |
| 470kJ | 3034kJ | |
| Fat | 4.6g | 30g |
| of which saturates | 1.8g | 11g |
| Carbohydrates | 11g | 70g |
| of which sugars | 4.9g | 31g |
| Protein | 6.8g | 44g |
| Salt | 0.02g | 0.1g |
| Fibre | 1.4g | 9.3g |
High protein
5 plants
Caribbean-style Beef Burger with Potato Wedges & Pineapple Salsa
Wait till you try these grass-fed beef burgers, drizzled in a delicious pineapple and tomato jerk sauce. Leafy gem lettuce for freshness. A sweet pineapple salsa on the side to give it all a tropical lift. Fluffy potato wedges for dipping.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Roast the wedges & prep
- Cut the potatoes into wedges (peel optional), then add to the lined baking tray, drizzle with 1 tsp olive oil and season with salt and pepper. Roast for 25-30 mins, until golden
- Meanwhile, dice the peppers into 1cm chunks. Drain the pineapple, reserving all of the juice, then halve the pieces. Roughly chop the coriander. Trim and roughly chop the lettuce
Make the pineapple salsa
- Heat the large frying pan with 1 tsp olive oil on high heat. Once hot, add the pepper and cook for 3-4 mins, until starting to char. Season with salt, then transfer to the medium bowl and allow to cook slightly
- Add the pineapple chunks and coriander to the pepper bowl, along with the juice from a lime (or to taste) and a pinch of salt and pepper. Set aside
Cook the burgers
- Reheat the frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the burgers and cook for 2 mins per side
- Transfer the burgers to the potato tray and roast for 10 mins, until cooked through
Make the pineapple sauce
- Drain off most of the burger fat, and return the pan to medium heat. Once hot, add the tomatoes, jerk seasoning, smoked paprika and tomato puree and cook for 2-3 mins. Pour in the reserved pineapple juice, honey and 100ml water. Season with salt and pepper. Bring to the boil, then simmer for 4-6 mins, until the sauce thickens
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Return the burgers to the pan and coat in the pineapple sauce
- When ready, add the salad leaves to the medium bowl and toss to combine
- Serve the burgers on plates, with the wedges and pineapple salsa alongside
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