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1
Preheat the grill to medium-high heat.
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2
The patties: n a medium bowl, combine ground meat, chipotle pepper, adobo sauce, fresh cilantro, salt, and pepper.
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3
Mix well with a wooden spoon or your hands.
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4
Divide the meat mixture into 8 equal pieces and form each into patties that are 2 1/2 to 3-inches in diameter.
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5
(The patties can be made ahead.
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6
Place on a baking sheet, cover, and chill.
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7
Bring to room temperature before grilling.)
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8
The mayonnaise: In a small bowl, whisk together mayonnaise, chipotle pepper, teaspoon adobo sauce, and lime juice.
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9
The pineapple: Place pineapple rings on the grill and cook 2 to 3 minutes per side.
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10
Remove from the grill and cut each ring into quarters.
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11
Putting it together: Place the rolls cut side down on the grill.
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12
Remove when the cut side is lightly toasted.
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13
Spread a generous amount of chipotle mayonnaise on each roll.
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14
Place the meat patties on the grill and cook, lid closed, 5 minutes per side, or until barely cooked through.
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15
I like a little bit of pink inside to ensure optimal juiciness.
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16
In the last minute of cooking, top each patty with a thin slice of queso fresco cheese.
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17
Close the lid of the barbecue to melt the cheese.
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18
Remove the patties from the grill and place one patty on the bottom half of each prepared bun.
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19
Top each patty with a piece of grilled pineapple and top with the top half of the bun.
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20
Serve.
