Island Burger with Jerk Mayo and Pineapple

Menu PartSandwich/Wrap
Cuisine TypeLatin

Chef Max Hardy

Coop Caribbean Fusion


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.


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


  1. For jerk mayonnaise, combine mayo and jerk seasoning until well blended Refrigerate until ready to serve.
  2. 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.
  3. 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.
  4. 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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