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This pineapple bacon burger recipe brings together the perfect balance of smoky, sweet, and savory flavors to create a juicy and memorable meal. Wrapping seasoned beef and fresh pineapple in bacon delivers a unique twist on a classic burger that is sure to please anyone looking for something a little different at the grill or oven.
I first made this during a weekend cookout and was surprised how well the flavors melded together. Now it is a favorite whenever we want a burger that stands out from the usual.
Ingredients
- One pound lean ground beef with a 93 to 7 fat ratio: ensures juicy burgers without too much grease
- Four tablespoons bottled smoky style barbecue sauce: adds a deep, tangy profile Sweet Baby Ray’s works wonderfully here
- Half a teaspoon salt: for seasoning the meat evenly
- Quarter teaspoon black pepper: for a hint of warmth
- Eight slices of uncooked smoked bacon: bring a perfect smoky crunch once cooked
- Four fresh pineapple slices: half an inch thick with the core removed add juice and a touch of sweetness
- Four bakery style burger buns: brioche preferred for their soft texture and slight sweetness that pairs well with the savory ingredients
Instructions
- Sourcing Ingredients:
- Ensure the ground beef is fresh and cold for easier forming of patties. Choose smoked bacon with visible marbling for flavor and crispiness. Pick pineapple slices that are firm but ripe for the best balance of sweetness.
- Mix the Meat:
- In a large bowl combine ground beef with two tablespoons of barbecue sauce, salt, and pepper. Mix gently to avoid compacting the meat which would make the burgers tough when cooked.
- Form Patties:
- Divide the meat mixture into four equal portions. Shape each into a patty about three and a half inches in diameter and half an inch thick. Keep the patties even to ensure consistent cooking.
- Assemble the Burgers:
- On a sheet or board, lay out two bacon strips in a crisscross pattern. Place one patty in the center, then one pineapple slice on top. Fold the bacon strips up and around the burger and pineapple, overlapping them to fully wrap the sides. Secure with a toothpick where the bacon crosses to hold the shape.
- Prepare for Cooking:
- Preheat the oven to four hundred degrees Fahrenheit. Line a rimmed baking sheet with foil and place an oven-safe wire rack on top.
- Cook the Burgers:
- Place the bacon-wrapped burgers on the wire rack. Bake for fifteen minutes, then remove the sheet and brush the bacon with the remaining two tablespoons of barbecue sauce. Return to the oven and bake another ten to fifteen minutes until the internal temperature reaches at least one hundred sixty degrees Fahrenheit for well-done, or cook less time if you prefer medium or medium well.
- Toast the Buns:
- While the burgers cook, toast the brioche buns lightly for added texture and flavor.
- Rest and Serve:
- After removing the burgers from the oven, let them rest for five minutes on the baking sheet. This allows the juices to redistribute for a moist burger. Serve on toasted buns with any preferred toppings like lettuce, tomato, or extra sauce.
My favorite part is the pineapple slice. It always catches me by surprise with its juicy burst and complements the smoky bacon perfectly. One family BBQ turned into a tradition after this burger stole the show and earned countless compliments.
Storage Tips
To keep leftovers fresh, wrap the cooked burger patties tightly in foil or plastic wrap and store in the refrigerator for up to three days. Reheat gently in an oven to maintain crispiness of bacon.
Ingredient Substitutions
You can swap out smoked bacon for turkey bacon if you want a leaner option but expect less smokiness. Pineapple rings canned but well drained can be used in a pinch, though fresh offers superior texture and flavor.
Serving Suggestions
Pair these burgers with a crisp green salad or a side of sweet potato fries to complement the sweetness of the pineapple. A cold craft beer or an iced tea works well with the smoky notes.
This recipe is perfect for impressing guests with minimal effort, and it’s flexible enough to adapt to different tastes and seasons.
FAQs about Recipes
- → What type of beef is best for juicy burgers?
Lean ground beef with around 7% fat content balances flavor and moisture, preventing dry patties.
- → How does the pineapple affect the burger’s flavor?
Fresh pineapple adds a natural sweetness that complements and balances the smoky, savory bacon taste.
- → Why is barbecue sauce used in the beef mixture and on the bacon?
It enhances smoky and tangy flavors throughout the burger, keeping both meat and bacon moist during cooking.
- → What is the purpose of brushing barbecue sauce halfway through baking?
Brushing midway helps the bacon stay flavorful and prevents it from drying out, adding extra smoky taste.
- → Can I cook these burgers on a grill instead of baking?
Yes, careful grilling over medium heat works well, but watch carefully to avoid burning the bacon while achieving full doneness.
- → How to ensure burgers stay juicy after cooking?
Allow the burgers to rest for a few minutes after baking so juices redistribute and maintain moisture.