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Jamaican Mini-Burgers with Apricot Pineapple Salsa

Jamaican Mini-Burgers with Apricot Pineapple SalsaMakes 4 servings


  • 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 - container (24 oz.) tropical mixed fruit, drained
    • 1/4 - cup Apricot-Pineapple Preserves
    • 1 - Tablespoon fresh lime juice
    • 1 - Tablespoon fresh cilantro, chopped
  • Butter No-Stick Cooking Spray
  • 4 - slices provolone cheese, halved
  • 8 - mini-sized pita pockets, with top 1/4 of pita cut off


  1. Into a medium bowl, crumble ground beef.
  2. Add Jamaican seasoning, salt and cayenne.
  3. Gently combine ingredients well and shape meat into eight 4-inch patties. Refrigerate.
  4. Cut pineapple from fruit mix in quarters and chop remaining fruit into 3/8-inch pieces.
  5. Place fruit in small bowl. Add preserves, lime juice and cilantro; stir to combine.

Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350-degrees F to 400-degrees F).

  1. Grill patties 3 to 5 minutes per side or until juices run clear.
  2. Top each burger with half slice of provolone during the last 2 minutes of grilling.
  3. Place a burger in each pita; top with apricot-pineapple salsa.

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