Summer Sunshine Burger

• 3 tablespoons peach preserves
• 3 tablespoons mayonnaise
• 1 1/2 lbs. ground pork
• 1/2 teaspoon Jamaican Jerk seasoning
• 2 tablespoons finely chopped cilantro
• 1/4 cup flaked coconut
• 6 pineapple slices, drained
• 6 wheat hamburger buns

1. In a small bowl, combine peach preserves and mayonnaise. Stir until well-combined. Refrigerate until needed.
2. In a grill with a cover, prepare a medium-hot fire for direct heat cooking. Spray grilling rack with non-stick cooking spray or heat a gas grill to medium-high according to manufacturer's directions.
3. Meanwhile, in a large bowl, combine ground pork, Jamaican Jerk seasoning, cilantro, and coconut. Shape meat into six 1/2-inch thick patties. Press one pineapple slice into center of each patty and shape pork around meat until pineapple is level with top of the meat patty.
4. Place patties on grill pineapple side up. Grill about 10-12 minutes, turning once during cooking, or until instant read thermometer measures 160 degrees. Remove patties from grill and keep warm.
5. Place buns on grill until toasted. To serve: Place burger on each bun bottom; spread one tablespoon prepared peach mayonnaise over patty, replace top and serve immediately.
6. Yield: 6 servings

peach preserves, mayonnaise, ground pork, seasoning, cilantro, ubc, pineapple, buns

Taken from www.epicurious.com/recipes/member/views/summer-sunshine-burger-1204756 (may not work)