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.

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).

Either grill over medium heat, or fry on the stove over medium heat until desired level of doneness.

While burgers are cooking, split your buns and spread with chipoltle mayo.

Grill your pineapple until brown grill marks appear. Set aside.

When your patty is done, place it on top of the bottom bun and chipoltle mayo.

Sprinkle some cotija cheese over the patty.

Place the grilled pineapple on top.

Place a leaf of lettuce on top of the pineapple.

Finish off with the other half of the bun.

Eat and enjoy!