Serves 4
Ingredients:
- 450–500g lean ground beef
- 1 (approx. 100g) chorizo sausage, casing removed
- 1 egg yolk
- Canola oil
- Salt & pepper
- 4 pineapple rounds
- 2 green onions
- 4 slices pepper jack cheese, optional
- ¼ cup mayonnaise
- 1 tablespoon finely chopped cilantro
- 4 burger buns
- Leaf lettuce or shredded iceberg, optional
Directions:
- In a large bowl, mix the ground beef, chorizo, and egg yolk just until combined. Divide into four equal pieces and press into burger patties approximately 1-inch bigger than the size of your buns. To avoid round, almost meatball-like burgers, press the centre of the burgers thinner than the edge. Transfer to the fridge to keep cold.
- If using a grill, turn it on to high and heat it to 450–500ºF. If using a cast iron skillet on your stove, heat it over medium-high heat. When hot, lightly brush the grill or skillet with a little canola oil.
- Retrieve the burgers from the fridge and season well with salt and pepper. Add the burgers to the grill along with the pineapple and green onions. Cook the burgers for about 3 minutes per side or until cooked through. Cook the pineapple and green onions until charred. If using, add the cheese to the burgers for the last minute of cooking. Set the burgers aside to rest.
- Meanwhile, finely chop the charred green onions and mix with the mayonnaise and cilantro. If desired, toast the burger buns.
- To assemble, spread the mayo mixture on the bottom of each bun and top with some lettuce. Add on the burger as well as a round of grilled pineapple, top with the bun, and serve.