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Tropical Burgers

Tropical Burgers
Level
Easy
Prep
20 minutes
Cook
8 minutes
Servings
8 burgers
  • Take a Summer favorite to the tropics with juicy grilled pineapple slices and give it some heat with a creamy chipotle sauce. Serve with aioli to complete this backyard feast.
Key Ingredients

Ingredients

  • 2 cloves garlic, finely chopped
  • 1/8 teaspoon salt
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons vegetable oil
  • 2/3 cup fat free Greek yogurt
  • 1/3 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 cup lime juice
  • 1 large (or 2 small) chipotle chile in adobo sauce from a can, seeds removed
  • 1 clove garlic
  • 1 3/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 tablespoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
  • 2 teaspoons packed brown sugar
  • 2 teaspoons freshly cracked black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 pounds lean ground sirloin beef
  • 1 tablespoon soy sauce
  • 8 leaves romaine lettuce
  • 8 Pepper Jack cheese slices
  • 8 onion slices
  • 8 tomato slices
  • 8 slices pineapple, grilled
  • 8 hamburger buns

Make It

Step 1
For aioli, mash finely chopped garlic with salt using the side of large knife blade until it resembles a paste.
Step 2
Whisk egg yolk, lemon juice and mustard in a medium bowl.
Step 3
Whisk olive oil and vegetable oil in a separate bowl.
Step 4
Add oils to yolk mixture, ½ teaspoon at a time and whisking rapidly. Continue until all oil is added and emulsified. Whisk in garlic paste and salt and pepper to taste. Cover and refrigerate until ready to serve.
Step 5
For chipotle sauce, place yogurt, evaporated milk, lime juice, chile, remaining garlic clove and 1/4 teaspoon bouillon in blender; cover. Blend until smooth. Refrigerate until ready to serve.
Step 6
For Clásico rub, combine coffee granules, sugar, pepper, coriander, oregano and 1/2 teaspoon bouillon in a small bowl. Set aside.
Step 7
For burgers, combine beef, soy sauce and remaining 1 teaspoon bouillon in a large bowl. Mix with hands until thoroughly combined. Divide into 8 balls and flatten into ½-inch-thick patties. Make a thumbprint indentation in the middle of each patty.
Step 8
Brush grill pan with cooking oil or spray with cooking spray. Heat over medium-high heat.
Step 9
Sprinkle ½ teaspoon of Clásico rub on each side of each patty. Place patties on grill pan and cook for 4 minutes on each side. Place on a plate and cover with foil to keep hot.
Step 10
To assemble, spread aioli on tops and bottoms of hamburger buns. Place Romaine lettuce on bottom halves of buns; top with burger, cheese slice, onion, tomato slice, about 1 tablespoon chipotle sauce and grilled pineapple slice. Cover with bun tops and serve. Serve with remaining chipotle sauce. Refrigerate any remaining chipotle sauce.

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