Caribbean Mini-Burgers with Apricot Pineapple Salsa

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  • Yield: 8 servings
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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


1 1/4 pounds ground beef chuck

2 teaspoons Jamaican jerk spice seasoning

1/2 teaspoon salt

Cayenne pepper, to taste


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


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