Jamaican Jerk Burgers from Ally’s Kitchen

I hope I don’t offend any of Ally’s readers by what is below the photo of these burgers, but these are so fantastic I can’t help myself.



This is a Jamaican Jerk Caramelized Onion Burger from Ally’s Kitchen – A Passport for Adventurous Palates. Go and order it, like right now. The book rocks.
She’s so amazing and has been such an inspiration, advocate, advisor, etc. to me since starting my blogging journey over 4 1/2 years ago. I’m so proud and happy for her success, and she really deserves it.
And, you can’t deny how stinkin’ beautiful she is.

These burgers really did blow me away. What made me want to make this recipe was a few things. Jamaican Jerk seasoning, pepperoni, capers, olives and white cheddar incorporated in the beef – I mean, damn, what a combination.

AND on top of that – this is what killed me. The mustard.

I do like mustard, trust me, but most of the time I can take it or leave it. After taking one bite of this little burger, that mustard was like a drug. I needed it more. It seamlessly tied all of it together as if all of the components were married. I’m not gonna lie; I’m a mayo girl. I was itching to slather some on and pretend that I just put some mustard on there after the pictures. But, no. 

Ally, the mustard – You’re brilliant.
IMGP1038If I’m gonna do it, I’m gonna do it right. – I made it, so I’m gonna taste it the way it’s supposed to taste. I fought the mayo urge and, damnit, it paid off.  Now, one thing I did change was the bread. I put ’em on some yeast rolls. Yep, I made sliders instead of full size burgers, but it doesn’t change the awesomeness of this recipe.

Get her book today to go on a magical carpet ride and get some seriously beautiful recipes – Available online at Amazon and Barnes and Noble, also available May 12th in book stores.

To quote Ally – “It’s culinary artistry.”

Also, visit Ally’s Kitchen website, her Cookbook Trailer AND here’s her Blog Tour Page to see other bloggers’ reviews every day in May.

Here’s the printable-

Jamaican Jerk Burgers from Ally’s Kitchen


  • 12 yeast rolls
  • 6 tbsp soft butter
  • Onion Topping:
  • 4 tbsp. butter
  • 2 large white sweet onions, sliced in thing rings
  • 1 large purple onion, sliced in thin rings
  • 3 tbsp. Worcestershire sauce
  • 1/2 tsp. sea salt
  • Burgers:
  • 2 lbs. (85/15%) ground beef
  • 1 tbsp. + 1 tsp. Jamaican Jerk seasoning
  • 1 tsp. sea salt
  • 1 tsp. red chili flakes
  • 2 tbsp. chopped capers
  • 1/2 cup chopped, pitted deli black olives
  • 1/4 cup chopped pepperoni
  • 1/2 cup sour cream
  • 1/3 cup Worcestershire sauce
  • 1 1/2 cups shredded sharp white cheddar cheese
  • Cooking spray
  • Serving and Garnish
  • 1/3 cup classic or plain yellow mustard in a squeeze bottle
  • 2 large tomatoes, sliced
  • 18 large whole leaves of butter bibb lettuce
  • 4 large kosher dills (refrigerator type), cut into 18 rounds skewered on 6 toothpicks


  • Coat grill with cooking spray, then heat to medium blaze.
  • Before assembling burgers, butter the buns and place on grill to warm and toast them, about 5 minutes.
  • Place buns in foil and remove to side to keep warm.
  • In a heavy cast iron skillet over medium grill blaze, melt butter and add the onions, Worcestershire and salt.
  • Saute until transleucent and caramelized; set aside for plating.
  • Increase heat to 400-450.
  • In a large mixing bowl, combine ground beef, Jamaican Jerk seasoning, red chili flakes, capers, olives, pepperoni, sour cream, Worcestershire and shredded cheese.
  • Working with your hands, form burger mixture into 12 equal sized patties.
  • Coat both sides with cooking spray and grill for 3-4 minutes on each side.
  • [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 11 Comments

  1. CarriesExpKtchn

    Shea this burger looks AH-MAZ-ING, just like the rest of the recipes in Ally’s book. Great post and review and I can’t wait to dig into more recipes myself over the summer.

    1. Shea

      Thanks, Carrie! It was really amazing.

  2. Nettie

    What a gorgeous burger! Drooling all over myself! I so in love with Ally’s cookbook, it’s so inspirational! You did an excellent job, love you both! Nettie

  3. If only I could reach through my screen and grab one of your sliders! They look positively amazing!

    Every recipe in Ally’s cookbook is so good, it’s hard to know where to begin! I think you picked a great place to start!

  4. Shea, your downsized version of these burgers is genius, too! I enjoyed your unabashed review. πŸ˜‰ Thanks!

    1. Shea

      Glad you liked it, Kim!

  5. Adam J. Holland

    Wow, Shea! That’s just really sexy. (And so is the burger!) It’s fun reading what so many fans have to say about Ally’s cookbook. Some folks have gone straight for the sweets, while others (like myself) have headed directly to the Asian section for the Korean ribs (aka “beef candy”). The one common denominator β€” in everything I’ve seen β€” is that everyone loves the author as much as they love her beautiful and exotic recipes. Wonderful job, Shea!
    P.S. – How could I be offended? I was thinking it before I saw the words! πŸ˜‰

    1. Shea

      Thanks so much, Adam!! Ally is definitely one lovable and talented girl.

  6. ally

    Holeeee sh*#%(&#%&, Shea! This is just wayyyyyyyyyy toooo aahhmazing…I mean I can see the drippings of goodness! I’m so happy you crossed over to zeeee mustard side! W/all the flavors of pepperoni, capers and onions, it just needed that tad bit of mustard luv…thank you, my mayo girl!!

    I’m so very appreciative of your review, the time you’ve devoted to going through my cookbook and then making on top of that one of my favorite recipes…I’m a burger addict (even have some YT videos on this!), and am always looking for new twists and flavors and when visiting the Caribbean inspriation struck. Your use of yeast rolls is brilliant!! OMG, you bet I’m doing this…I can just smell and taste the fluff of bread luv! xoox~ally

    1. Shea

      I’m very honored that you chose me as one of your boho fans to review the book, Ally. It’s really awesome πŸ™‚

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