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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.
Caribbean-style British Beef Burger with 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.
High protein
5 plants
Serving size
Ingredients
- 2 tsp smoked paprika
- 2 unwaxed lime
- 4 beef burger
- 280g tinned pineapple (pineapple, pineapple juice)
- 200g baby tomatoes
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 handful of fresh coriander
- 50g honey
- 2 pepper
- 4 large potatoes
- 4 tbsp tomato purée
- 1 little gem lettuce
Nutritional Information
Calories: 725
Protein: 44g
Carbs: 70g
Fat: 30g
Caribbean-style British Beef Burger with 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.
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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 measuring jug
Roast the wedges & prep
- Leaving the skin on, cut the potatoes into wedges
- Place onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 25-30 mins, until golden
- Meanwhile, dice the pepper into 2cm chunks. Reserving the juice, drain the pineapple and 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 oil on high heat. Once hot, add the pepper and cook for 2-3 mins, until starting to char, then transfer to the medium bowl
- Add the pineapple chunks, lettuce and coriander to the pepper bowl, along with the juice from the limes (or to taste) and a pinch of salt. Set aside
Cook the burgers
- Reheat the frying pan with 1/2 tsp oil on medium heat. Once hot, add the burgers and cook for 2 mins, per side
- Transfer the burgers to the potato tray and roast for 9 mins, until cooked through
Make the pineapple sauce
- Drain off most of the burger fat, and return the pan to heat. Once hot, add the reserved pineapple juice, the tomatoes, tomato puree, honey, smoked paprika and the Jerk seasoning
- Add 100ml water and season with salt and pepper. Bring to the boil, then simmer for 4-6 mins, until the sauce thickens. Remove from the heat
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
- Serve the burgers on plates, with the wedges and pineapple salsa alongside
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