Cumin-Crusted Veggie Burgers with Pineapple Salsa

In a medium skillet heat cumin seeds over medium heat until they are fragrant and starting to brown, about 3 to 4 minutes. Transfer to a cutting board. Crush seeds using a mortar and pestle or with a rolling pin.

Brush burger patties with olive oil; coat with crushed cumin seeds. Blot excess moisture from pineapple slices and lightly coat with olive oil.

Grill pineapple slices on the rack of an uncovered grill directly over medium-high heat for 3 to 4 minutes per side or until heated through. Transfer to a cutting board. Add meatless patties to grill rack; cook for 4 minutes per side or until heated through, adding pita bread the last 3 to 4 minutes of grilling. Cover and keep warm.

Chop pineapple and place in a bowl; stir in relish.

Serve veggie burgers on pita bread with pineapple mixture. If desired, top with fresh basil and chopped peanuts.