Bacon Pineapple Burgers. (or maybe… OMGburgers)
The real question here is… what do you even do with yourself after eating a burger like this? I have no idea.
This is like a burger on drugs. It has four components which I will argue to the death are incredibly important for this burger to be all OMG and you-must-eat-right-now or life will end.
It’s my favorite thing in the universe at the moment and if it’s not making an appearance during your memorial day weekend, I’m going to shed gigantic alligator tears.
In between these two toasted buns (which I totally slathered with melted butter before toasting, because LIFE) is a fontina smothered burger… topped with bacon… topped with caramelized pineapple… topped with candied jalapenos… and finished off with a spread of sweet chili mayo.
It’s all my dreams come true.
Like I just want to tell it to shut up. I can’t handle how delicious it is.
Last month I asked you on one of my Tuesday things posts what your all-time favorite burger topping was. Truly, it was a totally selfish question as I was making burgers that week for dinner and bored of the regular routine, and also gearing up for a summer full of my favorite sandwiches smashed in between two buttery crusty buns.
An overwhelming majority of you kept screaming pineapple! pineapple! pineapple! in the comments and while I think I’ve had a burger with pineapple on top (like YEARS ago) it wasn’t until you were shoving it in my face that I realized it was an actual thing.
Bunches of you also talked about candied jalapenos, which weren’t so new to me but I figured that the combination with the pineapple would just be insane. One of my favorite recipes in my book is a burger I make with a “quick jalapeño jam” – basically chopped jalapeños combined with delicious things and lots of sugar and boiled down within minutes to create a fabulous makeshift spread that complements cheese in one ridiculous way. I’m all over it.
Since I can’t be bothered to learn how to can things and the idea of throwing jars in large pots of boiling water stresses me out, I used my friend Rebecca’s recipe for candied jalapeños, scaled it way down and simply made them and allow them to cool.
Then piled them all up on this burger’s grill and went to town.
Eddie devoured two of them instantly for dinner that night – even though they are seriously HUGE burgers. I had one and a half. They are one of those things that are just so freaking good that you CAN’T STOP EATING THEM. You don’t want to stop.
Nothing on earth tastes this fabulous.
Salty, sweet, spicy, crunchy – this baby has it all.
So that’s my hard sell on this forthcoming memorial day weekend when hopefully you’ll be firing up the grill and bathing in buckets of ice cream and mojitos.
You deserve it.
- 4 jalapeño peppers, sliced
- 1/2 cup apple cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon garlic powder
- 4 pineapple rings
- 2 tablespoons unsalted butter
- 1 pound ground beef, I used 90% lean
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves, minced
- 6 ounces of fontina cheese, sliced
- 8 slices cooked bacon
- 1/2 cup mayo
- 3 tablespoons sweet chili sauce
- 4 kaiser rolls, toasted and brushed with melted butter
To make the candied jalapeños, Add the vinegar, sugar and garlic powder to a small saucepan over medium heat and whisk until the sugar dissolves. Allow the mixture to boil for 2 to 3 minutes, then add in the peppers and stir with a wooden spoon, making sure all of the slices are submerged. Cook for 3 to 4 minutes. Remove the peppers with a slotted spoon and place them in a jar or a bowl. Continue to cook the liquid for another 5 minutes until it has reduced by half, then pour it over the jalapeños. Allow the peppers to cool completely – you can do this a day ahead of time too.
To make the caramelized pineapple, heat a large skillet over medium heat and add butter. Add the pineapple rings and cook until they are golden and caramelized, about 5 minutes per side.
To make the burgers, mix the ground beef with the salt, pepper and minced garlic until combined. Form the burgers into 4 equal patties. You can grill the burgers but if I’m photographing, it’s easier for me to cook them in a skillet. I usually add a tablespoon of butter and cook on medium high heat until the burgers reach medium-well doneness. In the last minute, I add the cheese on top and cover the burgers, allowing it to melt.
To make the sweet chili mayo, whisk together the mayo and chili sauce in a bowl until combined.
To assemble the burgers, add the burgers to the bun and top it with the bacon, the pineapple and the candied jalapeños. Spread the sweet chili mayo on top of the bun and and serve immediately!