| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 4 Servings |
Ingredients
- 1 egg
- 1 bunch fresh chives, minced
- 1/4 cup Italian flat-leaf parsley, minced
- 1 clove garlic, minced
- 1 teaspoon steak spice
- Big pinch Greek oregano
- Big pinch hot chile flakes
- Big pinch sea salt
- Freshly ground black pepper
- 1 pound fresh ground organic chuck
- 2 to 3 tablespoons canola oil
- 8 slices Applewood smoked bacon
- 4 fresh pineapple slices, 1/2-inch thick
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 4 slices mozzarella cheese
- 4 brioche buns or challah bread, toasted and cut in half
- Boston lettuce
- 2 ripe tomatoes, sliced into rounds
- 8 pickle slices
- 1/3 cup prepared mayonnaise
- 2 chipotle peppers in adobo sauce
- Pinch sea salt
- Freshly ground black pepper
Instructions
- To make the burger patty: In a bowl, mix the egg, chives, parsley, garlic, steak spice, Greek oregano, chile flakes, sea salt, and pepper. Add the beef and squish together for 30 seconds to season the beef, don’t over mix, cover and refrigerate.
- To prepare the toppings: Heat a big pan over medium heat and line up the bacon slices. Cook until golden and crispy. Drain.
- Heat the broiler. Line a baking sheet with parchment paper. Brush both sides of the pineapple with butter and lightly sprinkle with brown sugar. Place on baking sheet and broil until caramelized, about 5 minutes.
- Shape beef into 4 wide 1-inch thick patties. Heat the canola oil in a pan on medium-high. Sear patties for 2 minutes on each side, until they develop a nice crust. Reduce the heat to medium-low and cook for an additional 3 minutes per side. Top each patty with a slice of mozzarella cheese and melt.
- To make the mayonnaise: In a food processor, blend together the mayonnaise, chipotle peppers, salt, and pepper.
- Slather the chipotle-mayo on toasted brioche buns. Top with lettuce, tomato, pickles, burger patty with melted cheese, bacon, and a slice of caramelized pineapple.