Spicy Chile Cheeseburgers with Grilled Pineapple
4 serrano chiles, minced, including seeds & ribs
1/2 medium-large red onion, minced red onion
2 cloves garlic, crushed & minced
1/4 cup fresh lime juice
1 teaspoon kosher salt
6 fresh pineapple slies, 1/3″ thick slices
2 pounds ground organic chuck (80/15)
2 tablespoon kosher salt
1 tablespoon fresh ground pepper
12 thick slices Cabot Reserve Aged Cheddar cheese
¼ cup Newman’s Own Steak Sauce (or something similar)
6 portuguese rolls, cut in half
1 tablespoon butter before grilling, face down
1 tablespoon vegetable oil, used to oil the grill rack to prevent the burgers from sticking
To prepare the spicy relish, mix all the ingredients together and let it sit for an hour before serving.
Grill the pineapple over medium heat until well-colored on both sides, 10-15 min per side
The pineapple should be significantly shrunk in thickness. Set it aside to cool before serving.
For the patties, divide the ground chuck into 6 equal sized portions. Gently roll the meat into a ball and then use the palm of your hand to push the meat into the patty shape – approximately ¾ inch thick and 4 inches wide. Create a slight indentation in the center of the patties, which gives the final, cooked burger an even thickness. Set the patties aside and allow the meat to get to room temperature prior to cooking for a medium burger. For a rare burger use a cooler patty. Prior to grilling liberally season the patties with salt and pepper.
Heat the grill to high heat. Use a paper cloth saturated with vegetable oil to rub the hot grill rack. Season the patties liberally with salt and pepper and place them onto the grill. Cook the patties 3-5 minutes. Flip once during the cooking process. Top with the sharp cheddar cheese and cook for an additional 3-5 minutes, for a medium-rare/medium burger. Do not press the burgers down with the spatula. This will push out all the delicious juices from the burger. Remove the burgers and set aside, under aluminum foil, to rest for about five minutes.
To toast the rolls, spread the butter onto the Portuguese buns and grill them, face down, for at least 30 seconds, up to a minute. This can be done once you have flipped the burgers.
To serve, put a moderate amount of steak sauce on the bottom bun, lay down the beef and cheese patty, top with grilled pineapple and a teaspoon to a tablespoon of spicy relish and cover with the other half of the bun.