1/2 c. finely diced sweet green pepper
1/4 c. dry breadcrumbs
2 Tbsp. Metropolitan Chef Jerk Rub
1 Tbsp. soy sauce
2 Tbsp. Garlic Olive Oil
1 lb. ground bison
4 slices cored, peeled fresh pineapple
1 Tbsp. Lemon Olive Oil
In large bowl, stir in green pepper, breadcrumbs, jerk rub, soy sauce, and garlic olive oil. Add Bison; mix just until combined. Shape into four 3/4 inch patties. Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into center reads 185 F (85C) and juices run clear, about 15 minutes. Meanwhile brush pineapple with oil; grill until tender and marked, about 5 minutes. Serve on burger.
Note: To make these ahead of time, layer burger patties between waxed paper in an airtight container and refrigerate for up to 24 hours or freeze for 1 month. When ready to use, thaw in refrigerator.
*Tested in BBQ Cooking Class