Pineapple Bacon BBQ Burgers (Print Version)
Smoky bacon and pineapples top juicy patties with tangy barbecue sauce, all in soft brioche buns.
# Ingredients:
→ Burgers
01 -
454 grams lean ground beef
02 -
1 teaspoon kosher salt
03 -
2 tablespoons barbecue sauce
→ Assembly and Toppings
04 -
4 brioche hamburger buns
05 -
120 milliliters mayonnaise
06 -
8 slices cooked bacon
07 -
4 slices fresh pineapple, approximately 1 centimeter thick
08 -
120 milliliters barbecue sauce, for drizzling
# Instructions:
01 -
Preheat the grill to medium heat.
02 -
In a large bowl, combine ground beef, kosher salt, and 2 tablespoons barbecue sauce. Gently mix by hand until just combined to avoid overworking. Shape the mixture into 4 equally sized patties, slightly larger than the buns. Create a shallow divot at the center of each patty with your finger.
03 -
Lightly oil the grill grates. Place burger patties onto the grill and cook for several minutes per side. When flipping the burgers, add pineapple slices to the grill and cook for 1–2 minutes per side until tender and charred.
04 -
Cook burgers to an internal temperature of 74°C for well done, or to preferred doneness. Remove from the grill and rest momentarily.
05 -
If preferred, toast the brioche buns cut-side down on the grill until lightly golden.
06 -
Spread mayonnaise onto the cut sides of each bun, or use a blend of mayonnaise and barbecue sauce.
07 -
Place each patty onto a bun base. Top with a grilled pineapple slice, 1–2 slices of bacon, and drizzle with additional barbecue sauce. Cap with bun tops and serve immediately.
# Notes:
01 -
If fresh pineapple is unavailable, substitute drained canned pineapple rings, blotting excess juice before assembly. Grilling canned pineapple is optional depending on firmness.