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Jerk Pork Steak Burger

  • Pork
Time25 Minutes Serves4 CuisineAmerican
Jerk Pork Steak Burger

Fiery, sticky and gloriously messy. Pork leg steaks marinated in Exodust jerk, honey and lime, grilled hot and fast over the coals, then piled into toasted brioche with a sharp lime and fennel pickle that cuts right through the heat. Napkins recommended.

ingredients

Pork

  • 4 pork leg steaks
  • 1 to 2 tbsp Exodust Seasoning (go for 2 if you like it fiery)
  • 1 tbsp vegetable oil
  • Squeeze of honey
  • Juice of 1 lime

For the pickle

  • 1 bulb fennel, finely sliced
  • Sea salt
  • Juice of 1 to 1½ limes

To serve

  • 4 brioche buns
  • Fresh leaves
  • Tamarind ketchup, if you can get it

Buy the items

Exodust Jerk Seasoning
Exodust Jerk Seasoning
200g £8.99
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Directions

  1. Mix the Exodust, oil, honey and lime juice into a loose paste. Coat the steaks all over, then cover and marinate in the fridge for at least 4 hours. Overnight is next level.
  2. Toss the sliced fennel with a good pinch of salt and the lime juice. Leave it for at least 30 minutes to soften while you get the grill going.
  3. Grill the steaks hot and fast, direct over the coals if you can, for 3 to 4 minutes each side until charred on the outside and cooked through with no pink in the middle. The honey catches quickly, so move them off the flames if the flare-ups get wild.
  4. Rest the steaks for 5 minutes, then slice. Toast the brioche buns while you wait.
  5. Build it: sliced pork, a pile of pickled fennel, fresh leaves, and tamarind ketchup if you tracked some down. Simple. Loud. Seriously good.

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