Ingredients
3 cups fresh or frozen pineapple juice
1/2 cup white wine vinegar
1 tablespoon fresh ginger, finely minced
3 tablespoons soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 teaspoon freshly ground pepper
1 pound ground beef chuck (15% fat)
1 pound ground pork (10% fat)
2 tablespoons Dijon mustard
1 to 2 teaspoons minced canned chipotle in adobo sauce (optional)
1 tablespoon honey
2 tablespoons canola oil
2 scallions, thinly sliced
Salt and freshly ground pepper
8 sesame seed Kaiser rolls, split and toasted
Watercress
Preparation
Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool. Combine the ground beef, pork, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground beef into 6 round uniform patties about 1-1/2-inches thick. Make a depression in the center of each and build up the sides a little. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the pineapple-ginger glaze. Serve the burgers, topped with watercress, on toasted Kaiser rolls.
