Let Me Tell You About This Pineapple Bacon Burger Thing…
Okay, so you know those meals that just feel like summer (even when it’s raining buckets outside)? That’s this burger for me. First time I made it, it was a total accident—I was out of BBQ sauce, had a sad can of pineapple rings in the cupboard, and some bacon staring at me from the fridge. I threw them all together and—boom—new favorite. My brother said I’d lost the plot, but two bites in, he was swiping the last slice. True story. Honestly, this burger is now my go-to for grilling days when I want to impress people with almost zero extra effort (plus, the sweet and salty combo just makes me happy). I’ll admit, the first time the cheese slid right off the pineapple and into the grill, but hey, nobody’s perfect.
Why You’ll Love This (Or At Least, Why I Do)
I make this whenever I want to feel like I’m on holiday (even if the neighbors are mowing the lawn and not a palm tree in sight). My family goes crazy for it because it’s just so different—that juicy pineapple ring is basically summer in a bite. And I can sneak in a veggie burger patty for my weirdly picky cousin and it still works. On the flip side, I used to find stacking everything without half of it falling apart was a nightmare, but I (sort of) have it down now. If you like things a little sweet, a little smoky, and a little messy, this burger’s for you.
What You’ll Need (With All My Shortcuts)
- 4 beef burger patties (or use turkey, chicken, or even a veggie one—MorningStar works okay, or whatever’s in the freezer honestly)
- 8 slices of bacon (turkey bacon is fine, or even skip it if you’re not into pork—my friend insists on thick-cut but I think regular works too)
- 4 pineapple rings (fresh is amazing, but canned in juice is what I usually grab because I am lazy and it’s always in my kitchen)
- 4 burger buns (brioche is fancy, but plain old buns are just as good—my grandmother would say homemade is best but I never have time for that)
- 4 slices of Swiss cheese (or cheddar, or Monterey Jack, or whatever’s on sale)
- Lettuce and red onion slices (totally optional but I like the crunch; spinach works if you’re out of lettuce)
- BBQ sauce (homemade is next-level, but I usually grab Sweet Baby Ray’s; ketchup works in a pinch)
- Salt and pepper (to taste, or skip if you’re using preseasoned patties)
How I Throw It All Together
- Preheat your grill or skillet. Medium-high is the sweet spot. I’ve tried lower but then the bacon just sits there, mocking me.
- Cook the bacon first. Lay it out in a pan, let it get crispy (or floppy, if you prefer—I won’t judge). I sometimes pat off the grease, but on second thought, a little extra flavor never hurt.
- Grill the pineapple rings. Just a minute or two per side till they get those pretty grill marks. This is where I usually sneak a taste (chef’s privilege!). Don’t worry if they look a bit caramelized; that’s actually better.
- Cook your patties. Salt and pepper if needed, then grill to your liking—takes about 3-4 minutes per side for medium. If you want them well-done, just leave ‘em a bit longer. Nobody in my house can agree on doneness anyway.
- Cheese time! Pop a slice on each burger patty in the last minute or so, and cover (if you’ve got a lid) so it gets melty. If it slides off, just slap it back on; it’ll be fine.
- Toast the buns. Optional, but I find it stops the bun from going soggy. Sometimes I just stick them on the grill for a hot second—don’t walk away or you’ll burn ‘em (ask me how I know).
- Assembly! Layer lettuce, then patty with cheese, bacon, pineapple ring, red onion, and a big squeeze of BBQ sauce. Top with bun. Squish gently—otherwise everything escapes out the sides.
Real-World Notes (a.k.a. What I’ve Learned the Hard Way)
- If you use canned pineapple, pat it dry or the burger gets soggy. Learned that after my first burger waterfall situation.
- Thick-cut bacon is great, but sometimes too chewy for burgers. Actually, I find regular slices easier to bite through.
- Don’t overload with sauce unless you want sticky fingers for days. But hey, maybe that’s your thing.
Variations I’ve Tried (And a Dud or Two)
- Spicy version: Add a few jalapeño slices or a little Sriracha to the sauce. Perks things right up!
- Teriyaki twist: Swap BBQ for teriyaki sauce. My cousin swears by it, though I think it’s a bit too sweet.
- Pineapple grilled with brown sugar: Accidentally tried this—turns out it just gets way too sticky. Wouldn’t recommend, unless you like wrestling with caramel.
What You Actually Need (And What You Don’t)
- A grill or skillet (if you don’t have either, a decent frying pan will do—did that at uni, worked fine)
- Spatula (or just use a big spoon; I’ve done it, and yes, it’s weird but it works)
- Tongs for the bacon (but honestly, a fork is fine if you’re careful)
Keeping Leftovers (If That Ever Happens)
Wrap any leftover patties in foil and pop ‘em in the fridge—good for maybe 2 days? Reheat in the oven or microwave. The pineapple might get a bit limp, but honestly, in my house it never lasts more than a day! (I did try freezing once; didn’t love the result, just for the record.)
How We Serve It Up (Feel Free to Steal My Tradition)
I love serving this with sweet potato fries and a cold beer. Sometimes we make a little pineapple slaw on the side if we’re feeling extra. On birthdays, we stick a tiny umbrella in the top just for laughs (makes it feel like a mini-holiday, and the kids think it’s hilarious).
Things I Wish Someone Told Me (Pro Tips, Sort Of)
- Don’t rush the bacon, ever. I once tried cranking the heat and ended up with burnt strips and a smoke alarm serenade. Low and slow is the way.
- Let the cheese melt naturally—if you try to force it, you’ll just end up with a plasticky mess. Learned that the hard way.
- If you don’t toast the bun, be ready for a soggy bottom. (Not the fun kind from baking shows.)
FAQ (Because People Really Do Ask Me These Things)
- Can I use turkey burgers instead of beef?
- Absolutely—works a treat, actually. Sometimes I even prefer them lighter. Just watch the cooking time, as turkey dries out faster.
- Is canned pineapple okay?
- Yep, I use it all the time (fresh is fancier, but who has time?). Just drain and dry it a bit, or your bun might go soggy. Learned that the sticky way.
- Can you make these indoors?
- 100%. A grill pan or heavy skillet on the stovetop does the job. I’ve even used a George Foreman grill once (not ideal, but hey, I was hungry).
- What sides go well?
- I like sweet potato fries, or just regular chips if that’s what you’ve got. Coleslaw is a good shout too. Check out this sweet potato fries recipe if you need inspiration!
- Where do you get your burger buns?
- I grab whatever’s on offer at the supermarket, honestly. But if you want to make your own, Sally’s recipe is great (I tried it once, but that’s a whole adventure in itself).
So there it is, my take on the Pineapple Bacon Burger. Give it a whirl, tweak it, or make up your own version. It’s not fancy, but it’s a happy, sticky, totally irresistible mess—just the way I like it. (Oh, quick digression—you ever notice how pineapple just works with pretty much anything? I added it to chili one time… not recommended, but hey, you live and learn.)
Ingredients
- 1 lb ground beef
- 8 slices bacon
- 4 pineapple rings (fresh or canned, drained)
- 4 hamburger buns
- 4 slices cheddar cheese
- 1/4 cup barbecue sauce
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Lettuce leaves (optional)
Instructions
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1Preheat grill or skillet to medium-high heat. Form ground beef into 4 equal patties and season with salt and black pepper.
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2Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
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3Brush pineapple rings with olive oil and grill for 2-3 minutes per side until caramelized.
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4Grill beef patties for 4-5 minutes per side or until desired doneness. Top each patty with a slice of cheddar cheese during the last minute of cooking.
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5Toast hamburger buns on the grill until golden. Assemble burgers by placing lettuce (if using) on the bottom bun, followed by the beef patty with cheese, 2 slices of bacon, a grilled pineapple ring, and a drizzle of barbecue sauce. Top with the other half of the bun and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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