In a large mixing bowl, combine the ground pork, 2-3 tablespoons of jerk paste (start with less — you can always add more), the chopped spring onions, roughly chopped coriander, and crushed dried chillies if using. Season with a pinch of salt if desired. Mix by hand until just combined — do not overwork the meat or the burgers will be dense.

Divide the mixture into 4 equal portions and shape into patties about ¾ inch (2cm) thick, slightly wider than your buns as they will shrink during cooking. Press a shallow dimple into the centre of each patty with your thumb to prevent doming. For best flavour, refrigerate the shaped patties for at least 30 minutes or up to overnight before cooking.

To make the salsa, add the drained pineapple chunks, 1 chopped spring onion (reserved from the 4), fresh red chilli, and a handful of coriander leaves to a food processor. Pulse 4-5 times until roughly chopped but still chunky — you want texture, not a purée. If you don't have a food processor, finely dice everything by hand. Season with a squeeze of lime juice if desired.

Preheat the oven to 350°F / 180°C (160°C fan-forced).

Heat 1 tablespoon of olive oil in an oven-safe griddle pan over high heat for 2 minutes — you want the pan smoking hot. Place the patties on the pan and sear for 3 minutes without moving them. Flip and sear for another 3 minutes. Transfer the pan to the preheated oven and cook for 10-12 minutes, or until the internal temperature reaches 160°F / 71°C on an instant-read thermometer and the juices run clear. Do not cut into the burgers to check — use a thermometer.

In the last 2-3 minutes of cooking, place the burger buns cut-side down on the oven rack to warm and lightly toast. Remove the burgers from the oven and rest for 2 minutes. Place each patty on a warmed bun, spoon a generous amount of pineapple salsa on top, and serve immediately. Great alongside new potatoes and a green salad.