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Either puree your chipoltle peppers, or just use the adobo sauce in the can. Add 1 Tbsp. of the pureed peppers or sauce to 1/2 cup mayonnaise. Mix well.
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Add 1 Tbsp. of the peppers or sauce plus 1 tsp. salt to the ground beef and mix well. Form into 4-6 patties, about one inch thick. Make an indentation in the middle so that the patty will cook more evenly and not shrink as much. (Just press down the middle a little. You only need to do it on one side of the patty--not on both top and bottom).
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Either grill over medium heat, or fry on the stove over medium heat until desired level of doneness.
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While burgers are cooking, split your buns and spread with chipoltle mayo.
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Grill your pineapple until brown grill marks appear. Set aside.
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When your patty is done, place it on top of the bottom bun and chipoltle mayo.
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Sprinkle some cotija cheese over the patty.
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Place the grilled pineapple on top.
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Place a leaf of lettuce on top of the pineapple.
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Finish off with the other half of the bun.
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Eat and enjoy!