minced red bell pepper
minced green bell pepper
minced fresh ginger
8 ounce can
crushed pineapple in juice, drained
fresh lime juice
prepared jerk sauce, divided
shredded Monterey Jack cheese
Heat oil in saucepan over medium heat; add bell peppers, onion and ginger. Cook 3 minutes. Add remaining salsa ingredients; cook until jelly melts.
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.**
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