Name: Tropical Burgers with Aioli and Chipotle Sauce
Ingredients: 1 tablespoon Nescafe Clasico Coffee Granules; 2 teaspoons (packed) brown sugar; 2 teaspoons freshly cracked black pepper; ½ teaspoon ground coriander; ½ teaspoon dried oregano; ½ teaspoon Maggi Bouillon Chicken flavor; 2 pounds ground sirloin beef 90/10; 1 teaspoon Maggi Bouillon chicken flavor; 1 tablespoon soy sauce; Romaine lettuce; 8 Pepper Jack cheese slices; 8 onion slices; 8 tomato slices; 8 slices pineapple, grilled; 8 hamburger buns; 2 garlic cloves, minced; 1/8 teaspoon salt; 1 large egg yolk; 2 teaspoons lemon juice; ½ teaspoon Dijon mustard; ¼ cup extra virgin olive oil; 3 tablespoons vegetable oil; 2/3 cup fat free Greek yogurt; 1/3 cup Carnation Evaporated Milk Fat Free; 1 large chipotle chile in adobo (or 2 small), seeds removed; 1 garlic clove; ¼ cup lime juice

Ingredients

Scale

Rub

1 tablespoon Nescafe Clasico Coffee Granules
2 teaspoons (packed) brown sugar
2 teaspoons freshly cracked black pepper
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon Maggi Bouillon Chicken flavor

Burgers

2 pounds ground sirloin beef 90/10
1 teaspoon Maggi Bouillon chicken flavor
1 tablespoon soy sauce
Romaine lettuce
8 Pepper Jack cheese slices
8 onion slices
8 tomato slices
8 slices pineapple, grilled
8 hamburger buns

Aioli

Makes ½ cup

2 garlic cloves, minced
1/8 teaspoon salt
1 large egg yolk
2 teaspoons lemon juice
½ teaspoon Dijon mustard
¼ cup extra virgin olive oil
3 tablespoons vegetable oil

Chipotle Sauce

Makes 1 cup

2/3 cup fat free Greek yogurt
1/3 cup Carnation Evaporated Milk Fat Free
1 large chipotle chile in adobo (or 2 small), seeds removed
1 garlic clove
¼ cup lime juice

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Instructions

FOR AIOLI

Mash minced garlic with salt using a large knife.
Whisk yolk, lemon juice and mustard in a medium bowl.
Whisk extra virgin olive oil and vegetable oil in a separate bowl.
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.

FOR CHIPOTLE SAUCE

Combine yogurt, evaporated milk, chipotle chile, garlic clove, Maggi and lime juice
in blender container. Blend until smooth. Refrigerate until ready to serve.

FOR RUB

Mix all ingredients in a small bowl. Set aside.

TO PREPARE BURGER PATTIES

Combine beef, Maggi and soy sauce in a large bowl. Mix with hands until thoroughly combined. Divide into 8 balls and flatten to ½-inch patties. Make a thumbprint indentation in the middle of each patty.
Brush grill pan with cooking oil or cooking spray. Heat over medium-high heat.
Sprinkle ½ teaspoon of 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 aluminum foil to keep hot.

TO ASSEMBLE

Spread aioli on tops and bottoms of hamburger buns. Place Romaine lettuce atop bottom halves of buns, top with beef patty, cheese slice, onion, tomato slice, dollop of chipotle sauce and grilled pineapple slice. Cover with bun tops and serve. Serve with remaining chipotle sauce.