Tripppy Recipe

Directions

1. 1

   Make the Pineapple-Poblano Chutney

   In a saucepan, combine chopped pineapple and diced poblano pepper. Add a pinch of salt and cook over medium heat until the pineapple softens, about 5-7 minutes. Set aside.

2. 2

   Prepare the Bourbon Bacon Maple Jam

   In a skillet, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, add bourbon and maple syrup, cooking until it thickens slightly. Crumble the bacon and stir it back into the mixture.

3. 3

   Cook the Burger Patties

   In a bowl, mix the ground chuck with salt and black pepper. Form into 4 patties. Cook on a grill or skillet over medium-high heat for about 4-5 minutes per side, topping each patty with a slice of provolone cheese during the last minute to melt.

4. 4

   Assemble the Sandwich

   Toast the brioche buns lightly. On the bottom half of each bun, place a cheeseburger patty, followed by a generous spoonful of pineapple-poblano chutney and bourbon bacon maple jam. Top with the other half of the bun and serve.