Pineapple Bacon Burger (Print Version)
# Ingredients:
→ Burger Patties
01 -
1 pound lean ground beef (93/7 fat ratio)
02 -
4 tablespoons smoky barbecue sauce, divided (Sweet Baby Ray's or similar)
03 -
½ teaspoon salt
04 -
¼ teaspoon freshly ground black pepper
→ Toppings & Wrapping
05 -
8 slices smoked bacon, uncooked
06 -
4 fresh pineapple slices, ½ inch thick with core removed
07 -
4 brioche-style burger buns
08 -
Toothpicks for securing
# Instructions:
01 -
Preheat your oven to 400°F and line a large rimmed baking sheet with aluminum foil. Place an oven-safe wire rack on top for even cooking.
02 -
In a large bowl, gently mix the ground beef with 2 tablespoons of barbecue sauce, salt, and pepper. Don't overwork the meat or the burgers will be tough.
03 -
Divide the seasoned beef into 4 equal portions (about 4 ounces each) and shape into patties about 3½ inches in diameter and ½ inch thick.
04 -
On a parchment-lined tray, lay 2 bacon slices in a criss-cross pattern (like an X). Place one burger patty in the center where the bacon crosses.
05 -
Place a pineapple slice on top of the burger patty, then fold the bacon slices up and over, wrapping around the burger and pineapple. Secure with a toothpick through the center.
06 -
Repeat the wrapping process with the remaining patties, pineapple slices, and bacon. Place all assembled burgers on the prepared baking sheet.
07 -
Bake for 15 minutes, then remove from oven and brush the remaining 2 tablespoons of barbecue sauce over the bacon using a pastry brush.
08 -
Return to oven and bake another 10-15 minutes until internal temperature reaches 160°F for well-done, or adjust timing for your preferred doneness.
09 -
Remove burgers and let rest for 5 minutes on the baking sheet. Meanwhile, toast the burger buns if desired.
10 -
Carefully remove toothpicks and serve on toasted buns. Add lettuce, cheese, or other toppings as desired.
# Notes:
01 -
The USDA recommends cooking ground beef to 160°F for food safety
02 -
You can substitute canned pineapple rings (packed in juice) if fresh isn't available - just pat them dry first
03 -
Standard or center-cut bacon works best - thick-cut bacon doesn't crisp up as well in this cooking time
04 -
Let burgers rest for 5 minutes after cooking to allow juices to redistribute for maximum juiciness