The patties:
1 1/2 lb. ground beef (about 88% lean)
1 chipotle pepper, seeded and minced
2 tsp adobo sauce (from the chipotle pepper can)
1/4 cup chopped fresh cilantro
1 tsp kosher salt
1/2 tsp freshly ground black pepper
The mayonnaise:
1/2 cup mayonnaise
1 chipotle pepper, seeded and minced
1 tsp adobo sauce (from the chipotle pepper can)
2 tsp fresh lime juice
The pineapple:
2 large rings pineapple (preferably fresh)
8 wheat dinner rolls (or other small rolls), split in half crosswise
8 slices queso fresco cheese (sliced from the round)
Preheat the grill to medium-high heat.
The patties:
In a medium bowl, combine ground meat , chipotle pepper, adobo sauce, fresh cilantro, salt, and pepper. Mix well with a wooden spoon or your hands. Divide the meat mixture into 8 equal pieces and form each into patties that are 2 1/2 to 3-inches in diameter. (Can be made ahead. Place on a baking sheet, cover, and chill. Bring the room temperature before grilling.)
The mayonnaise:
In a small bowl, whisk together mayonnaise, chipotle pepper, adobo sauce, and lime juice.
The pineapple:
Place pineapple rings on the grill and cook 2 to 3 minutes per side. Remove from the grill and cut each ring into quarters.
Putting it together:
Place the rolls cut side down on the grill. Remove when the cut side is lightly toasted. Spread a generous amount of chipotle mayonnaise on each roll.
Place the meat patties on the grill and cook, lid closed, 5 minutes per side, or until barely cooked through. I like a little bit of pink inside to ensure optimal juiciness.
In the last minute of cooking, top each patty with a thin slice of queso fresco cheese. Close the lid of the barbecue to melt the cheese.
Remove the patties from the grill and place one patty on the bottom half of each prepared bun. Top each patty with a piece of grilled pineapple and top with the top half of the bun. Serve.Makes 8 sliders.
Recipe and photo source: Cookin Canuck
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