Easy Jerk Burger Recipe with Mango Habanero Pepper Jelly

After my brother- and sister-in-law got married in Jamaica, there was one dish from the resort we kept talking about long after we got home: the jerk burger. The patty was juicy and packed with jerk flavor: heat from Scotch bonnets, warm spices like cinnamon, nutmeg, and allspice, plus plenty of onion and garlic. A slice of sweet, juicy pineapple cooled things down just enough, while a sweet-spicy sorrel chutney pulled the whole thing together. We were only there for a week, but we ordered that burger multiple times. Naturally. After thinking about it for months, I finally set out to recreate it at home last summer. To make it, you mix ground beef with Jerk Paste, form it into 6-ounce patties, salt the outside, and cook them to medium-rare with a slice of pepper jack melted on top. To assemble, smear hot pepper jelly on a buttered and toasted bun, then layer on the burger, red leaf lettuce, grilled fresh pineapple, and thinly sliced red onion. The jelly is my stand-in for the…