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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

Yield: 4 - 6 servings

Ingredients:

• 1½ pounds lean ground beef or chuck
• Dry Jerk Seasoning to taste
• 2 tablespoons catsup
• 2 tablespoons Honey-Ginger Dipping Sauce
• Fresh or canned pineapple slices
• 4 to 6 hamburger buns
• 4 to 6 cheese slices

Method:
Season the beef with Dry Jerk Seasoning as you would salt and pepper. Form into 4 to 6 patties and cook over a prepared grill or in a skillet.
While the meat is cooking, mix the catsup with the dipping sauce. If canned pineapple is used, drain the slices. Lightly grill or heat the buns.
To serve, place the meat patties on the buns and top each with 1 slice of cheese and 1 slice of pineapple. Dress with the catsup-dipping sauce mixture. Serve at once.