Method

• Wash, trim and finely chop the spring onions and the coriander, ensuring to chop the coriander leaves and stalks separately. 
• In a large bowl, mix together the mince, spicy jerk paste, half the spring onions, the finely chopped coriander stalks, the egg and crushed cream crackers.
• Season the mince mixture well and shape into 6 firm patties. (Remember to wash your hands thoroughly after handling raw meat.) Transfer to a plate, cover and chill for 10 minutes to firm up.
• Peel, core and dice the fresh pineapple and place the pieces into a bowl.  Deseed and finely chop the red chillies, add these to the bowl as well as adding the remaining spring onions and coriander leaves, season and mix well.
• Heat a griddle pan until hot. Lightly oil the burgers and cook for 5 minutes on each side until cooked through. Heat a clean griddle pan,  cut the burger buns in half and place the bun halves cut side down, and toast briefly. Serve the burgers in the buns topped with the salsa and rocket leaves.