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Caribbean Mini-Burgers with Apricot Pineapple Salsa

Prep Time: 15 min Cook Time: 10 min Makes: 8 mini-burgers

Ingredients

  • BURGER PATTIES
  • 1 1/4 pounds ground beef chuck
  • 2 teaspoons Jamaican jerk spice seasoning
  • 1/2 teaspoon salt
  • Cayenne pepper, to taste
  • SALSA
  • 1 (24 oz.) container tropical mixed fruit, drained
  • 1/4 cup Smucker's® Apricot-Pineapple Preserves, or Smucker's Apricot Preserves
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro, chopped
  • Crisco® Butter No-Stick Cooking Spray
  • 4 slices provolone cheese, halved
  • 8 mini-sized (4-inch) pita pockets, with top 1/4 of pita cut off

Preparation Directions

  1. 1.
    CRUMBLE ground beef in medium bowl; add seasoning, salt and cayenne. Gently combine ingredients well; shape meat into eight 4-inch patties. Refrigerate.
  2. 2.
    CUT pineapple from fruit mix in quarters and chop remaining fruit into 3/8-inch pieces; place fruit in small bowl. Add preserves, lime juice and cilantro; stir to combine.
  3. 3.
    COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F). Grill patties 3 to 5 minutes per side or until juices run clear. Top each burger with half slice of provolone cheese during the last 2 minutes of grilling. Place a burger in each pita; top with Apricot Pineapple Salsa.