Pineapple Burgers

These aren’t just burgers with pineapple on top. The pineapple ring gets pressed directly into each ground beef patty, then the whole thing gets wrapped in bacon and secured with a toothpick. When it hits the grill, the pineapple caramelizes into the meat while the bacon crisps around the edges.

The patties marinate for 2 hours in a sauce made from barbecue sauce, brown sugar, honey, and lemon juice. That sweet, sticky glaze soaks into the meat and creates an incredible caramelized crust on the grill. Starting pineapple-side down lets the ring sear and develop those dark grill marks before you flip and brush on more sauce.

Italian dressing mixed into the ground beef keeps the patties moist and adds a tangy, herby flavor that you wouldn’t expect but absolutely works with the sweet glaze.

Chef Tips

• Press the pineapple firmly into the patty. It should sit flush with the surface, not perched on top. This keeps it from sliding off on the grill.
• Secure the bacon tightly with a wooden toothpick soaked in water for 10 minutes first. Dry toothpicks can catch fire on the grill.
• Grill pineapple side down first for about 10 minutes. The sugars in the pineapple and glaze will caramelize beautifully. Don’t move the patties until they release naturally from the grates.
• Heat the remaining sauce and serve on the side for dipping or drizzling over the finished burgers.

Variations

• Teriyaki version: Swap the barbecue sauce for teriyaki sauce and skip the brown sugar for a more savory, umami-forward glaze.
• Turkey pineapple burgers: Use ground turkey instead of beef for a lighter option. The bacon and glaze still deliver plenty of richness.