Ingredients:
500g minced (ground) beef
3 small spring onions, finely chopped
1 scotch bonnet pepper, finely chopped
1 lemon (juice and finely-grated zest)
1 tbsp finely-diced red bell pepper
1 tbsp olive oil
1 tsp grated ginger
1/3 tsp ground allspice
1/3 tsp ground nutmeg
1/3 tsp ground cinnamon
1 1/5 tbsp soy sauce
1/2 tsp salt
8 sprigs thyme, finely chopped
1 tbsp brown sugar
1/2 Pineapple sliced.
Method:
Combine all the ingredients (except the beef and pineapple) in a bowl and give it a good mix to combine.
Reserve a 1/4 of the marinade and pour the rest over the minced beef then mix thoroughly to combine. Allow this mixture to marinate for about 15 minutes before making the individual beef patties (makes 4 burgers). Form the burgers and place in the fridge to firm up a bit so they don’t fall apart on the grill.
As they firm up in the fridge, peel and slice your pineapple then place in the reserved marinade.
All you have to do now is brush your hot barbecue grill with vegetable oil (this prevents the burgers from sticking) and cook as you’d normally grill your burgers. (i.e. place them over direct and gently warm the pineapple slices away from the direct heat). Use any leftover marinade from the pineapple slices to brush the burgers as you flip them so it doesn't go to waste.
Cook the burgers for about 10-15 minutes, flipping them occasionally. Once the burgers are done, move to a warmed plate then place the pineapple slices over the direct heat for about 3-5 minutes to help get their sugars caramelized.
Serve the burgers in buns topped with the pineapple and some salad.
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