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Jerk pineapple bacon smash burger with grilled pineapple, crispy bacon, pepper jack cheese, red onion, and jerk mayo on a toasted brioche bun.
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🍔 Jerk Pineapple Bacon Smash Burger

A juicy, crispy-edged smash burger loaded with smoky bacon, grilled pineapple, creamy jerk mayo, and melty pepper jack cheese on a buttery toasted brioche bun. This tropical-inspired burger balances sweet, spicy, smoky, creamy, and savory flavors in every bite for an unforgettable burger night.
Course Main Course
Cuisine American, Caribbean Fusion
Keyword bacon smash burger, Caribbean burger recipe, grilled pineapple burger, homemade smash burger, jerk mayo burger, jerk pineapple bacon smash burger, jerk smash burger, pepper jack smash burger, pineapple bacon burger, tropical smash burger
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 760kcal
Cost $20 for the entire recipe

Equipment

  • Cast iron skillet or flat top griddle
  • Heavy spatula or burger press
  • Small blender or food processor
  • Mixing bowls
  • Tongs
  • Knife and cutting board
  • Grill pan or skillet for pineapple
  • paper towels
  • Measuring spoons and cups

Ingredients

For the Smash Burgers

  • 1 pound ground beef 80/20
  • Salt to taste
  • Freshly cracked black pepper to taste

For the Jerk Paste

  • 2 tablespoons chopped scallions
  • 1 garlic clove
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon dried thyme
  • 1–2 teaspoons lime juice
  • 1/2 teaspoon brown sugar
  • Pinch cayenne pepper or Scotch bonnet powder
  • 1 teaspoon neutral oil
  • Tiny pinch salt

For the Jerk Mayo

  • 1/3 cup mayonnaise
  • 1–2 teaspoons jerk paste

Toppings

  • 8 slices thick-cut bacon
  • 4 pineapple rings
  • 4 slices pepper jack cheese
  • Thinly sliced red onion
  • 4 brioche buns
  • Butter for toasting buns

Instructions

Make the jerk paste

  • Add the scallions, garlic, ginger, allspice, thyme, lime juice, brown sugar, cayenne, oil, and salt to a small blender or food processor. Blend into a rough paste.

Make the jerk mayo

  • In a small bowl, stir together the mayonnaise and 1–2 teaspoons of the jerk paste until smooth. Refrigerate until ready to use.

Cook the bacon

  • Cook the bacon in a skillet over medium heat until crispy around the edges but still slightly chewy in the center. Transfer to paper towels to drain.

Grill the pineapple

  • Cook the pineapple rings on a hot grill pan or skillet until caramelized with light char marks on both sides. Sprinkle lightly with salt.

Prepare the smash burgers

  • Divide the beef into 4 loosely packed balls.
  • Heat a cast iron skillet or griddle over very high heat until lightly smoking.
  • Place the beef balls onto the hot surface and immediately smash thin using a spatula or burger press. Hold pressure for 10–15 seconds.
  • Season lightly with salt and black pepper.
  • Cook without moving until a deep brown crust forms, about 2–3 minutes.
  • Flip once, top with pepper jack cheese, and cook another 1–2 minutes until melted.

Toast the buns

  • Butter the brioche buns lightly and toast until golden but still soft.

Assemble the burgers

  • Spread jerk mayo onto the bottom buns.
  • Top with the smash burger patties, bacon, grilled pineapple, and thin sliced red onion.
  • Finish with the top buns and serve immediately.

Notes

  • Using 80/20 ground beef is essential for creating crispy, juicy smash burgers with deeply caramelized edges. Leaner beef will not develop the same rich crust or flavor.
  • Fresh pineapple works best for this recipe because it caramelizes beautifully and adds bright tropical sweetness that balances the smoky bacon and spicy jerk flavors.
  • A screaming hot cast iron skillet or flat top griddle is the key to authentic smash burger texture. High heat creates the signature crispy crust while keeping the inside juicy.
  • Do not overwork or tightly pack the beef before smashing. Loosely formed beef balls create a more tender burger with better crispy edges.
  • Thinly sliced red onion adds important crunch and acidity that keeps the burger balanced instead of overly rich or heavy.
  • Pepper jack cheese melts smoothly while adding mild heat that complements the jerk seasoning without overpowering the pineapple.
  • The homemade jerk mayo carries the true Caribbean-inspired flavor throughout the burger with scallion, thyme, ginger, lime, and allspice.
  • Slightly chewy bacon works better than ultra-crispy bacon because it keeps the burger structurally stable and easier to bite into.
  • Lightly toasting the brioche buns prevents sogginess while still keeping the burger soft and buttery.
  • Let the pineapple develop deep caramelization and slight char marks before removing it from the pan. This concentrates the sweetness and adds smoky depth that pairs perfectly with the beef.