Spice rubbed “Angry Angus Burger” with poblano chili pineapple relish & chipotole chili remoulade sauce.

my brother in law came over for dinner and he likes spicy food, sweetness from the pineapple and different chilies.

Ingredients:

beef, ground angus chuck, 80/20, 2.25 pounds

salt kosher, 2 teaspoon

black pepper, 1 teaspoon

Tabasco chipotole, 2.5 tablespoon

brown sugar, 2 teaspoon

coriander ground, 1 teaspoon

all spice ground, 1 teaspoon

chili powder spice, 2 teaspoon

chilies poblano, grilled, seeded, diced, 2 each

olive oil, 1 teaspoon

pineapple, fresh, grilled & diced, 1 cup

cilantro, washed, chopped, 1 tablespoon

red onion, diced, half small onion

kosher salt, .5 teaspoon

black pepper, .25 teaspoon

red wine vinegar, 1 tablespoon

mayonnaise, .5 cup

green onion, chopped, 2 tablespoon

dill pickle, fine chopped, .25 cup

mustard, stone ground, 2 tablespoon

cheese slices white tillamook cheddar, 6 slice

lettuce butter, leafs, 6 each

beefsteak tomato, 6 each large slices

hamburger buns, brioche, 6 each

Instructions:

Mix ground Angus beef with the black pepper, 1 tablespoon of chipotole Tabasco and 1 teaspoon of the kosher salt. Form into 6 each rounds and then press into 1 inch patties. In a small bowl mix together the 1 teaspoon of kosher salt, brown sugar, coriander, all spice and chili powder. Season both sides of each burger patty with the spice mixture, place burgers on a plate and set aside.

Rub poblano chilies with olive oil and grill chilies on grill over all sides until very dark brown light burnt, slice chilies in half, run chilies over cold water or in a bowl with cold water and wash out seeds and outer skin, dice chilies and set aside. Peel pineapple, core and slice into long pieces so it can be grilled briefly on grill, around 2 minutes, dice pineapple and combine with poblano and know combine the cilantro, half of the red onion, kosher salt, black pepper and red wine vinegar and set aside.

For the chipotole chili remoulade in a bowl combine the mayonnaise, remaining diced onion, remaining chipotole Tabasco, green onion, pickle and mustard, set aside.

Place spice rubbed beef patties on grill and grill 3 minutes on one side over moderate high heat, flip patty over and grill another 4 minutes. With 2 minutes left of grilling top with cheese slice and continue to grill. Grill each brioche bun on grill briefly to warm and light brown, top bottom of buns with the remoulade sauce, place lettuce on top of remoulade, then tomato on top of lettuce, place beef patty on top of tomato and then top with poblano pineapple relish. Top with brioche top and serve.