Recipe

Step 1: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

Step 2: To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.

Step 3: To make the salsa, combine all the ingredients in a bowl and mix well.

Step 4: To make the marinade, combine all the ingredients in a food processor and blend until finely minced and mixed through.

Step 5: To make the patties, combine the beef, salt, and 1/2 cup of marinade in a large bowl. (The rest of the marinade will be used for grilling.) Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the buns.

Step 6: Brush the grill rack with vegetable oil. Place the pineapple rings on the rack. Brush with reserved marinade and cook for 2-3 minutes. Turn the rings, brush with marinade again, and cook until heated through, another 2-3 minutes. Remove from the grill and cover with aluminum foil to keep warm until assembling the burgers.

Step 7: Place the patties on the rack and brush with marinade. Cover and cook, turning once and brushing with marinade, until done to preference, about 5 minutes per side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

Step 8: To assemble the burgers, lightly spread the mayonnaise over the cut sides of the buns. On each bun bottom, place a pineapple ring, a patty, and salsa. Add the bun tops and serve.

Reprinted with permission from James McNair and Jeffrey Starr’s Burger Parties (2010 Ten Speed Press).