Jerk Burgers with Pineapple Salsa

Ingredients

•   SALSA
• 2  teaspoons vegetable oil
• 1/4  cup minced onion
• 1/4  cup minced red bell pepper
• 1  cup minced green bell pepper
• 1  teaspoon minced fresh ginger
• 1  can (8 oz.) crushed pineapple in juice, drained
• 1/4  cup apple jelly
• 1  tablespoon fresh lime juice
•   Pinch salt
•   --------------------
• 1  pound ground beef
• 3  tablespoons prepared jerk sauce, divided
• 1  cup shredded Monterey Jack cheese
• 4  hamburger rolls, split

Directions

1. Make Salsa: Heat oil in saucepan over medium heat; add bell peppers, onion and ginger. Cook 3 minutes. Add remaining salsa ingredients; cook until jelly melts.

2. Heat grill. Mix beef with 1 tablespoon of the jerk sauce in bowl. Shape into four 1/2-inch-thick patties. Grill over medium-hot* heat 5 minutes. Turn; brush with remaining jerk sauce. Grill 5 minutes more, until an instant-read meat thermometer inserted in side of burger registers 160 degrees F.**

3. Divide cheese on roll bottoms; top with burgers and salsa. Cover with tops of rolls. Makes 4 servings.

*Note: To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.

**Note: The internal color of burgers is not a reliable doneness indicator. Ground beef burgers must be cooked to 160 degrees F. An instant-read meat thermometer ensures perfecly cooked burgers. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/4 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger to a depth of 2 to 3 inches to get an accurate reading.