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Island Burger with Jerk Mayo and Pineapple
Chef Max Hardy translates the bold flavors of jerk chicken to a veggie burger, topping the black bean patty with jerk mayo, onions, poblanos, cilantro and pineapple.
Photo courtesy of Morningstar Farms
Servings
6
6
Cuisine Type
- latin
Menu Part
- sandwich
Main Ingredient
- Beans
Chef Max Hardy
Coop Caribbean Fusion
Detroit
Jerk chicken is a specialty of Chef Max Hardy’s at Coop Caribbean Fusion in Detroit. Here, he translates those bold flavors to a veggie burger, topping the black bean patty with jerk mayo, onions, poblanos, cilantro and pineapple.
Ingredients
2 cups mayonnaise (regular or vegan)
¼ cup jerk seasoning
¼ cup coconut oil
1 onion, julienned
2 poblano peppers, julienned
½ cup chopped cilantro
6 frozen chipotle black bean burgers
2 cups sliced pineapple
6 slices provolone cheese (dairy or vegan)
6 brioche buns
Steps
For jerk mayonnaise, combine mayo and jerk seasoning until well blended Refrigerate until ready to serve.
Preheat medium skillet over medium heat; add coconut oil. Saute onions and poblano peppers in hot oil until caramelized. Stir in chopped cilantro; set aside.
Preheat oven or grill to 350 F. Place frozen burgers in single layer on sheet pan or on grill; heat for 14 to 15 minutes.
To serve, place bottom of buns on serving plate; spread each with 1 tablespoon jerk mayo and place cooked burger on bun. Top each with ¼ cup poblano-onion mixture. Spread top of bun with 1 tablespoon jerk mayo and place over burger.
Photo courtesy of Morningstar Farms
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