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Jerk Burgers with Pineapple Salsa

Makes: 4  servings Prep 20 mins Grill 10 mins

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 8 ounce can crushed pineapple in juice, drained
  • 1/4 cup  apple jelly
  • 1 tablespoon  fresh lime juice
  • salt
  • 1 pound  ground beef
  • 3 tablespoons  prepared jerk sauce, divided
  • 1 cup  shredded Monterey Jack cheese
  • 4 hamburger rolls, split

Directions

Make Salsa::

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.

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 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)565,
  • Fat, total(g)29,
  • chol.(mg)98,
  • sat. fat(g)12,
  • carb.(g)46,
  • pro.(g)29,
  • sodium(mg)792,
  • Percent Daily Values are based on a 2,000 calorie diet