Jerk Burgers with Pineapple 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 8 ounce can crushed pineapple in juice, drained
- 1/4 cup apple jelly
- 1 tablespoon fresh lime juice
- 1 pound ground beef
- 3 tablespoons prepared jerk sauce, divided
- 1 cup shredded Monterey Jack cheese
- 4 hamburger rolls, split
1. 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.
- 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.
- 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 perfectly 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.
- Servings Per Recipe 4
- Fat, total(g)29,
- sat. fat(g)12,
- Percent Daily Values are based on a 2,000 calorie diet