Preheat a grill to medium-high heat. Combine the crushed pineapple and pineapple preserves in a saucepan and bring to a boil. Let cool and blend in a blender.
Sprinkle the beef with cumin, salt and black pepper. Form a round ball and flatten to 1-inch thick. Put on the grill for about 4 minutes per side for medium well.
Toast the burger bun on the grill. Top with the burger. Add the provolone cheese, lettuce, tomato, onion, mustard, ketchup, pineapple sauce and crushed potato chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Flavio and Andreas Alarcon, The Yellow Submarine