Jerk Paneer and Burnt Pineapple Burger
big dish energy.
We’ve joined forces with the ultimate flavour rebel, Ginger Johnson, and making you forget everything you thought you knew about burger night! This is feel-good fusion turned up to eleven.
Param Paneer is drenched in a fiery, sweet-and-smoky jerk marinade, and sizzled it under high heat until it’s screaming for mercy. Stacked on a pillowy brioche bun with crispy charred pineapple, a zingy lime-kissed crunchy slaw, and spiced ketchup, this isn’t just a meat-free swap—it’s an absolute taste takeover.
Recipe by Ginger Johnson @houseofjohnson / @ginger_johnson_
Serves 2 | Time: 30 minutes, plus marinating | Difficulty: A little effort
Ingredients
For the burger:
- 1 pack Param Paneer
- 1 tbsp Jerk seasoning mix
- ½ tablespoon each ginger & garlic paste
- 1 tsp chilli flakes
- ½ tbsp brown sugar
- 2 tsp dark soy sauce
- 2 tbsp avocado oil
- 2 seeded brioche buns
For the toppings:
- ½ small red cabbage
- 1 large carrot
- 2 spring onions
- Handful fresh coriander, torn
- Juice of a small lime
- 2 tbsp mayonnaise
- Pinch of salt
- 2 pieces of fresh pineapple
- 2 tbsp ketchup
- 1 tsp ground allspice
- 1 baby gem lettuce
Method
For the burgers:
Pat the paneer dry and cut into 2 squarish pieces.
In a small bowl, mix the jerk seasoning, ginger, garlic, chilli flakes, brown sugar, dark soy sauce, and avocado oil.
Retain ⅓ of the marinade and use the rest to coat the paneer on all sides.
Marinate in the fridge for 30mins, then place on a baking tray and grill under a high heat.
After 6 mins, carefully turn the burgers over, then scoop up the marinade from the tray and spread over the burgers. Pop them back under the grill for another 6 mins.
For the toppings:
Shred the cabbage, carrot and spring onions and combine with the coriander, mayonnaise, lime juice and salt. Refrigerate.
Use the retained marinade to coat all sides of the pineapple. Spray a little oil onto a really hot griddle pan and then add the pineapple. Turn when the underside is nice and charred.
Once the pineapple is charred on both sides, remove from the pan. Split your burger buns in 2 and toast on the hot griddle pan.
In a small bowl, thoroughly mix the ketchup and allspice.
Pick and wash some baby gem lettuce leaves, then crush the thick white end of each leaf with the heel of your hand.
Build your burger:
Add some of the slaw to the bottom bun, then add your jerk paneer, layer on the pineapple and lettuce before a generous slap of spiced ketchup, squash it all together and tuck in!
big dish
energy!
Slice, sizzle, stack—burger night just got a serious upgrade!
This Recipe Uses:
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