- 1 lb. ground sirloin
- 1 lb. ground chuck
- 1 tsp. salt (we used kosher salt)
- ½ tsp. freshly ground pepper
- 1/3 cup pickled sliced jalapeño peppers, minced
- 6 (¼-inch-thick) pineapple slices
- Avocado slices
- 6 fresh cilantro sprigs (forgot to use)
- 6 hamburger buns (we used whole wheat buns)
- Cilantro-Jalapeño Cream
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 1 medium-size jalapeño pepper, seeded and minced (we left the seeds in)
- 2 Tbsp. fresh lime juice
- Start off by making the Cilantro-Jalapeño Cream: take a small mixing bowl out and mix all the Cilantro-Jalapeño Cream ingredients together in it. Let the mixture stand at room temperature for 30 minutes before using unless you’re making this in advance. If you do make this in advance, simply put a lid on the bowl and stick it in the fridge for up to 2 days.
- To make the patties, take a large mixing bowl out and add to it the ground sirloin, ground chuck, salt, black pepper and the minced pickled jalapeño slices, mixing everything together gently. Divide the meat mixture into 6 portions, each portion getting shaped into a 5-inch wide patty. Preheat your grill to medium-high heat (we used our grill pan). Grill the pineapple slices for 1 to 2 minutes per side, leaving them off to the side for now. Grill each patty for 4 to 5 minutes on each side (covered with the grill lid*) or until the patty’s fully cooked (we went for 4 minutes per side).
- To assemble the burger, place a patty on the bottom bun followed by the cilantro jalapeño cream, a grilled pineapple slice, avocado slices (2 or 3 can fit on one burger depending on the size of the slice), a cilantro sprig, and finally the top bun.
*Since we were cooking indoors with our grill pan, we didn’t put a lid on the pan.
This was a really tasty burger. You think it’s going to be really spicy but the pineapple and avocado tone down the heat a lot. We might have had our heat up too high because the patties were a little dry but the cilantro-jalapeño cream and avocado slices made up for it.
We found this recipe in Southern Living.
We weren’t paid in any form to promote Southern Living.
Take care everybody !