Pineapple Bacon Burger Buns
A delicious combination of juicy beef, smoky bacon, and sweet grilled pineapple in a perfectly toasted bun, ideal for any gathering.
Ingredients
Main Ingredients
- 450 grams lean ground beef (93% lean, 7% fat)
- 2 tablespoons smoky barbecue sauce (mixed into beef)
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 8 slices smoked bacon, uncooked
- 4 slices fresh pineapple (1.25 cm thick, core removed)
- 2 tablespoons smoky barbecue sauce (for brushing bacon)
- 4 pieces brioche-style burger buns
Instructions
Preparation
- Gather all your ingredients. Preheat your oven to 200°C (392°F) and line a large rimmed baking sheet with aluminum foil, placing an oven-safe wire rack on top.
- In a large bowl, combine the lean ground beef with 2 tablespoons of smoky barbecue sauce, salt, and freshly ground black pepper. Mix gently to avoid overworking the meat.
- Divide the beef mixture into four equal portions and shape each into a patty approximately 9 cm in diameter and 1.25 cm thick.
- On a clean board, arrange two slices of bacon in a cross. Place one beef patty at the center, top it with a slice of fresh pineapple, and fold the bacon ends over the patty to wrap it completely.
- Secure each bundle with a toothpick and repeat for all servings.
- Carefully place the wrapped patties onto the prepared baking rack.
Cooking
- Bake the patties in the preheated oven for 15 minutes.
- Remove from oven and brush the exposed bacon with 2 tablespoons of smoky barbecue sauce.
- Return the tray to the oven and cook for an additional 10–15 minutes until the bacon is crisp and the internal temperature of the beef reaches 71°C (160°F).
- While the burgers finish baking, toast the brioche-style buns as desired.
- Once cooked, let the Pineapple Bacon Burger Buns rest for 5 minutes. Serve each wrapped patty on a toasted bun and add any preferred toppings.
Notes
Customize your burgers with toppings like jalapeños, avocado, or cheese. Make sure to secure the bacon well before cooking to avoid unraveling.