Ingredients
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Make It
Step 1
For aioli, mash finely chopped garlic with salt using the side of large knife blade until it resembles a paste.
Step 2
Whisk egg yolk, lemon juice and mustard in a medium bowl.
Step 3
Whisk olive oil and vegetable oil in a separate bowl.
Step 4
Add oils to yolk mixture, ½ teaspoon at a time and whisking rapidly. Continue until all oil is added and emulsified. Whisk in garlic paste and salt and pepper to taste. Cover and refrigerate until ready to serve.
Step 5
For chipotle sauce, place yogurt, evaporated milk, lime juice, chile, remaining garlic clove and 1/4 teaspoon bouillon in blender; cover. Blend until smooth. Refrigerate until ready to serve.
Step 6
For Clásico rub, combine coffee granules, sugar, pepper, coriander, oregano and 1/2 teaspoon bouillon in a small bowl. Set aside.
Step 7
For burgers, combine beef, soy sauce and remaining 1 teaspoon bouillon in a large bowl. Mix with hands until thoroughly combined. Divide into 8 balls and flatten into ½-inch-thick patties. Make a thumbprint indentation in the middle of each patty.
Step 8
Brush grill pan with cooking oil or spray with cooking spray. Heat over medium-high heat.
Step 9
Sprinkle ½ teaspoon of Clásico rub on each side of each patty. Place patties on grill pan and cook for 4 minutes on each side. Place on a plate and cover with foil to keep hot.
Step 10
To assemble, spread aioli on tops and bottoms of hamburger buns. Place Romaine lettuce on bottom halves of buns; top with burger, cheese slice, onion, tomato slice, about 1 tablespoon chipotle sauce and grilled pineapple slice. Cover with bun tops and serve. Serve with remaining chipotle sauce. Refrigerate any remaining chipotle sauce.
Ingredients
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