Pineapple Bacon Burger
Flavorful pineapple bacon burgers baked with BBQ-seasoned beef and smoky bacon. Easy oven method ensures juicy patties topped with sweet pineapple and crispy bacon without grilling.
Equipment
- 1 Rimmed baking sheet lined with aluminum foil
- 1 oven-safe wire rack to elevate burgers during baking
- 1 large bowl
- 1 pastry brush for brushing BBQ sauce
- 4 toothpicks to secure bacon wrapping
Ingredients
- 1 pound lean ground beef 93% lean
- 4 tablespoons smoky style barbecue sauce divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices smoked bacon uncooked
- 4 slices fresh pineapple ½ inch thick, core removed
- 4 bakery-style burger buns Brioche preferred
Instructions
- Preheat oven to 400°F and prepare a baking sheet lined with foil and a wire rack.
- In a large bowl, combine ground beef, 2 tablespoons barbecue sauce, salt, and pepper gently to avoid tough burgers.
- Divide beef mixture into 4 equal patties about 3 ½ inches in diameter and ½ inch thick.
- Lay two bacon slices in a criss-cross (X) pattern on a tray or board. Place a burger patty on the bacon, then a pineapple slice on the patty.
- Fold bacon slices over the burger and pineapple, securing with a toothpick at the crossing to hold them in place.
- Place assembled burgers on the wire rack on the baking sheet; repeat for all burgers.
- Bake for 15 minutes, then brush bacon with remaining 2 tablespoons barbecue sauce and continue baking 10-15 minutes until internal temperature reaches 160°F.
- Toast burger buns while burgers finish cooking, if desired.
- Remove burgers from oven and let rest 5 minutes before serving to redistribute juices.
- Serve on buns as is or add preferred toppings like lettuce, onion, or cheese.
Notes
- Cook ground beef to at least 160°F for safety.
- Use standard or center-cut smoked bacon for best crispness.
- Substitute fresh pineapple with dried canned rings, patted dry.
- Enhance with your favorite lettuce, cheese, or condiments.
- Check doneness early to adjust cooking based on preference.