Spicy Jerk Pork and Beef Burger with pineapple salsa

Wear rubber gloves to avoid burning your skin.

Keep your fingers away from your eyes.

• 1 habanero or Scotch bonnet chili pepper
• 1 lb lean ground pork
• 1 lb lean ground  chuck (80% lean)
• 1/2 cup finely chopped scallions (white and light green parts only)
• 2 tbsp packed bark brown sugar
• 1 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 1/2 tsp fresh, minced, thyme leaves
• 1 1/2 tsp allspice
• 1 tsp kosher or sea salt
• 1/2 tsp ground cinnamon
• 1 garlic clove, minced

Toppings:

• Pineapple Salsa
• Freshly ground black pepper
• 6 brioche buns, split

To Make:

Wearing rubber gloves, remove and discard the stem and seeds from the habanero. Mince the habanero and place in a large bowl. Add the remaining ingredients, and then gently form 6 patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make an impression in the patty about 1 inch wide. This will keep the burgers from forming a dome as the cook. Refrigerate the patties until ready to grill.

2. prepare the grill for direct cooking over medium heat (350°F to 450°F)

3. Prepare the Pineapple Salsa.

4. Generously season the patties on both sides with pepper, then grill over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 10 to 12 minutes, turning once. During the last 30 seconds to 1 minute of cooking time, toast the buns, cut side down, over direct heat

5. Build each burger on a bun with a patty and pineapple salsa. Serve immediately.