4 Maui (or sweet yellow) onions, diced
3 1/2 cups fresh pineapple, cut into 1/3 inch rounds
1/2 cup olive oil
1 1/2 teaspoon salt
1 teaspoon of fresh ground pepper
2 pounds of ground beef (the higher % of fat, the tastier)
1/2 jalapeño, diced
1 bag of arugula
6 slices of Havarti cheese
6 brioche buns
1/2 tablespoon of butter
To make the pineapple chutney, start by heating half of the olive oil in a pan and add the diced onions. Cook on a low heat until they are so soft and caramelized that they begin falling apart, and then add a pinch of salt. This process will take about an hour.
While the onions are caramelizing, heat a griddle pan. In a bowl combine the pineapple with 1/2 teaspoon of the salt and the remaining ¼ cup of the oil. Grill both sides of the pineapple on a griddle pan until nicely browned but not burnt. Remove the pineapple from the pan and chop it into very small pieces. Add the pineapple to the onions and continue to cook on low until you're ready to serve!
Now get started on your burgers! In a bowl combine the ground meat, 1 teaspoon of the salt, the ground pepper, and the jalapeño. Combine well, and then divide the meat into 6 even patties. Using the griddle pan that was used for the pineapple, grill the burgers over a medium heat. Here's one of our favorite grilling tricks: turn a large metal bowl upside down over the griddle to keep the burgers moist and to prevent the oil from splattering all over the place. Grill the burgers for 6 minutes on each side. If you like cheese, melt a slice of havarti on your burgers after they've been flipped.
To prepare your hamburger buns, melt butter in a separate pan and brown the buns over a medium heat. To assemble your burger, spread the chutney on both sides of the bun and garnish each burger with arugula.
These ARE some tasty burgers.