Swiss ‘jerk’ Burger Recipe

Mix

Place ground beef in a large bowl. Add 2 tablespoons jerk seasoning, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon Worcestershire sauce. Gently fold ingredients with your hands or a spatula until combined—avoid overworking the meat so patties remain tender.

Portion & Shape

Divide the mixture into 4 equal portions (about 4 oz each for 1 lb total). Lightly shape each portion into a patty about 3/4-inch thick and make a slight indentation in the center of each patty with your thumb to reduce dome puffing while cooking.

Preheat

Heat a cast-iron skillet or heavy sauté pan over medium-high heat for 3–4 minutes until hot. Alternatively preheat grill to medium-high. Add 1 tablespoon neutral oil to the pan and swirl to coat.

Sear & Cook

Place patties in the hot pan or on the grill leaving space between them. Cook undisturbed for 3–4 minutes until a deep crust forms. Flip and cook for another 3 minutes for medium (adjust time ±1-2 minutes for desired doneness). During the last 1–1.5 minutes of cooking, place a slice of Swiss cheese on each patty and cover the pan with a lid (or close the grill) to melt cheese.

Rest

Transfer patties to a plate and let rest 3 minutes so juices redistribute.

While patties cook, whisk together 1/2 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon extra jerk seasoning, 1/2 teaspoon hot sauce (optional) and 1/8 teaspoon salt in a small bowl. Taste and adjust heat or acidity as desired. Refrigerate until assembly.

Spread softened butter on cut sides of 4 buns. Toast buttered sides in a dry skillet over medium heat or on the grill for 1–2 minutes until golden brown.

Spread a tablespoon (or to taste) of the jerk sauce on the bottom bun. Place a lettuce leaf on top of the sauce, add a cheesy jerk patty, then top with tomato slice and a few rings of red onion. Spread a little sauce on the top bun and close the burger.

Serve immediately with extra jerk seasoning, hot sauce, or pickles at the side.