Myriams Yellow Burger

• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon chopped garlic
• 1 onion, coarsely chopped
• 4 teaspoons bread crumbs
• 2 pounds chuck ground beef
• 1/2 tablespoon olive oil
• 1 cup canned pineapple
• Juice of 1/2 lime
• 1 tablespoon sugar
• 2 Roma tomatoes
• 2 tablespoons chopped sun-dried tomatoes
• 1/2 cup mayonnaise
• 4 teaspoons butter
• 4 hamburger buns
• 4 butter lettuce leaves
• 4 tomato slices
• 4 onion slices
• 4 handfuls potato chips (kettle style preferred), crushed

1. Combine the cumin, pepper, salt, garlic, onion, and bread crumbs in a food processor until all ingredients are well chopped.
2. Add this mixture to the ground beef and incorporate well with your hands.
3. Form the meat into 4 round balls and flatten into patties 1-inch thick.
4. Heat a griddle or skillet over medium-high heat, add the olive oil, then add the beef patties and cook for 5 minutes on each side, or as desired.
5. To make the pineapple sauce, puree all of the ingredients in a blender.
6. To make the salsa rosada, puree all of the ingredients in a blender.
7. While the burgers are cooking, lightly butter and toast the buns on a separate griddle or pan on the stovetop.
8. Slather the top bun with the pineapple sauce and the bottom bun with the salsa rosada.
9. When the burgers are ready, transfer to the buns and top with lettuce, tomato, onion, and potato chips.
10. Store any unused sauce covered in the refrigerator for up to 3 days.

ground cumin, pepper, salt, garlic, onion, bread crumbs, ground beef, olive oil, pineapple, lime, sugar, tomatoes, tomatoes, mayonnaise, butter, buns, butter, tomato slices, onion, potato chips

Taken from www.epicurious.com/recipes/food/views/myriam-s-yellow-burger-382282 (may not work)