Caribbean Mini-Burgers with Apricot Pineapple Salsa

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 Flavor No-Stick Cooking Spray
•	4 slices provolone cheese, halved
•	8 mini-sized (4-inch) pita pockets, with top 1/4 of pita cut off

Directions:

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°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.