Combine ground meats and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into six 3/4-inch thick patties and sprinkle lightly with sea salt. * Note: 2 TBS jerk seasoning makes a zesty patty – for a milder patty use less – and for a spicier patty use more.
Grill over medium coals to 155-160 degrees internal, browning one side well before turning over to finish. Remove from heat and rest
Meanwhile, mist a clean portion of the grill with oil and immediately add pineapple rings, grilling over direct medium to medium heat to brown on each side. Serve the pineapple over the patty, on top of lettuce leaves and on your toasted buns or rolls. Also great with Tony’s Mango Salsa – Makes 6 servings
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