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This jerk burger recipe is super simple and they are out of this world amazing! The perfect way to kickoff summer and celebrate Memorial Day weekend! If you’ve never had a jerk burger, it’s just a spicier, more flavorful version of a regular burger!

The jerk spice originated in Jamaica! It has influences even farther back from Africa. The spices are seriously so delicious, and you could use this spice mixture as a rub on a slew of different meats, and it’s even delicious on fish!

In our house, summertime basically means we spend every minute outside, including dinnertime! These burgers are so easy to throw together – only an assortment of spices are needed to make these really delicious.

We use this entire mixture in our burgers, but some have commented that it’s too spicy. If you’re not a fan of spicy foods, I would reduce the amount of spices you use!

Serve this jerk burger recipe with the below sides for a complete Whole30 compliant meal!

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Jerk Burger Recipe (Paleo + Whole30)

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Ingredients

Scale
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • Lettuce, tomato, pineapple for toppings

Instructions

  1. Combine all spice ingredients in a small bowl (you can store this mixture in an airtight container for up to 3 months)
  2. Thoroughly mix spice mixture with ground beef, form into patties, and grill to your desired doneness. (Option: grill pineapple for added deliciousness)
  3. Serve on lettuce or sweet potato “buns” with tomato, grilled pineapple, and your choice of toppings (red onion is great, too!). We love these with roasted parsnip “fries” (julienne parsnips, coat in olive oil, salt, and pepper, and roast on 425 until browned).