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
- 190g Tomatoes Baby Seasonal Mix
- 1 little gem lettuce
- 4 tbsp tomato purée
- 4 large potatoes
- 2 pepper
- 25g honey
- 1 handful of fresh coriander
-
1 tbsp jerk seasoning
-
280g tinned pineapple
- 4 beef burger
- 1 unwaxed lime
- 2 tsp smoked paprika
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 701Kcal |
| 471kJ | 2935kJ | |
| Fat | 4.7g | 29g |
| of which saturates | 1.8g | 11g |
| Carbohydrates | 10g | 65g |
| of which sugars | 4.2g | 26g |
| Protein | 7.1g | 44g |
| Salt | 0.02g | 0.1g |
| Fibre | 1.5g | 9.2g |
Caribbean-style Beef Burger with Potato Wedges & Pineapple Salad
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, then add to the lined baking tray, toss with the smoked paprika, 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 thinly slice 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 pineapple chunks and cook for 3-4 mins, until starting to char. Season with salt, then transfer to the medium bowl and allow to cool
- Once cooled, add the coriander, juice from a lime (or to taste) and a pinch of salt and pepper to the pineapple bowl
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 and cook for 2-3 mins, until starting to blister, then add the jerk seasoning and tomato puree and cook for 2-3 mins. Season with salt and pepper
- Pour in the reserved pineapple juice, honey and 100ml water. Bring to the boil, then simmer for 3-4 mins, until the sauce thickens. Season to taste
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 sauce
- When ready, add the lettuce to the medium bowl and toss to combine
- Serve the burgers onto plates, with the wedges and salad alongside. Spoon any remaining sauce from the pan over the burgers
- Garnish with the remaining lime, cut into wedges
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