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Juicy pineapple bacon burgers bring together sweet crisp fruit savory bacon and barbecue-glazed beef for a crowd-pleasing meal you can make entirely in your oven. This is my go-to when I want barbecue flavor with zero grill setup and my family always argues over who gets the juiciest slice of pineapple on top.
When I first tried oven-baking burgers with pineapple it was a rainy summer day and the grill was out of commission. These have become our most requested burger for birthday parties and game day.
Ingredients
- Lean ground beef: the 93 percent lean ratio keeps the burgers juicy without a greasy mess. Choose freshly ground if you can for the best texture.
- Smoky-style barbecue sauce: brings big flavor and you can switch up the style to match your taste. Thicker sauces help glaze the bacon nicely.
- Sea salt and black pepper: the basics that bring out all the flavors without overpowering. Use freshly cracked pepper for a little extra kick.
- Smoked bacon: the key for that crisp savory wrap. Choose center-cut or standard so it cooks up evenly without burning.
- Fresh pineapple slices: add juicy bursts of sweetness. Go for ripe golden fruit with firm flesh for best results.
- Bakery-style brioche buns: the buttery soft buns really make this burger special. Look for ones with a shiny golden crust.
Step-by-Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil then set a sturdy oven-safe wire rack on top. This setup allows the bacon to crisp underneath the burgers while the juices drip away for less mess and no soggy bottoms.
- Mix and Season the Meat:
- In a large mixing bowl combine the lean ground beef with two tablespoons of your favorite smoky barbecue sauce the salt and black pepper. Gently mix using your hands or a big fork just until combined. Stop as soon as the mixture looks uniform to keep your burgers tender.
- Shape the Patties:
- Divide the seasoned beef into four equal portions. Shape each into a patty about three and a half inches wide and half an inch thick. Press a slight dimple in the center of each patty to prevent doming as they cook in the oven.
- Wrap with Bacon and Pineapple:
- Lay two slices of uncooked smoked bacon on a cutting board in an X shape. Set a beef patty in the middle and top it with a thick slice of pineapple. Fold the ends of the bacon up and over to neatly wrap the burger then secure with a toothpick so nothing unravels during baking.
- Assemble All Burgers and Arrange:
- Repeat the bacon and pineapple wrapping process for the rest of your patties. Set each bundle seam-side down on the prepared wire rack spaced so the heat can circulate fully.
- Bake the Burgers:
- Slide the baking sheet into the preheated oven. Bake for 15 minutes so the beef partially cooks through and the bacon begins to render. Remove the pan and generously brush each parcel with more barbecue sauce to add a sticky sweet layer. Return to the oven for another 10 to 15 minutes or until a digital thermometer inserted through the side reads at least 160 degrees Fahrenheit.
- Toast the Buns:
- If desired split your brioche buns and place them cut side up on another rack for the last five minutes of burger cooking time. Toast until lightly golden and just warmed through.
- Rest and Serve:
- Remove the burgers from the oven and let them rest on the rack for five minutes. This keeps the juices inside and helps everything hold together. Serve each burger on a toasted bun with extra barbecue sauce if you love saucy burgers and add any toppings you like.
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My favorite part is always that syrupy slice of pineapple caramelized by the oven heat. My kids love helping fold the bacon and always sneak some crispy bits while we wait for the burgers to rest.
Storage Tips
Keep any leftover cooked burgers wrapped tightly in the fridge for up to three days. When you are ready to eat reheat on a rack in a low oven to restore crispness. You can also freeze assembled uncooked burgers wrap each one well and bake straight from frozen just add a few extra minutes to the cooking time.
Ingredient Substitutions
You can swap fresh pineapple for canned rings just make sure they are packed in juice not syrup and pat them dry. Turkey or chicken bacon works for a lighter option though it will not get as crispy. Use gluten-free buns if needed or whole-wheat for a nutty flavor twist.
Serving Suggestions
Pile on fresh slaw thin red onion slices or a handful of baby greens for extra crunch. These burgers are fabulous with sweet potato fries grilled corn or a crisp dill pickle on the side. A little extra barbecue sauce or a dollop of chipotle mayo never hurts.
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Cultural and Historical Context
The combination of pineapple and pork is rooted in Polynesian and Hawaiian cuisine and made its way into American burgers many decades ago. Adding barbecue sauce and baking the whole burger is a modern shortcut for those who want summer flavors all year round without firing up the grill. It is a playful nod to both backyard cookouts and classic diner fare.
Common Queries
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple rings can be used. Just be sure to pat them dry before assembling to prevent excess moisture during baking.
- → What type of bacon works best for this burger?
Standard or center-cut smoked bacon is recommended for even cooking and crispness. Thick-cut bacon may not crisp as well in the oven.
- → How do I know when the burgers are fully cooked?
Use a meat thermometer to check the internal temperature of the beef patties. They should reach at least 160°F for safe consumption.
- → Can I toast the buns in the oven?
Absolutely! Place the buns in the oven during the last few minutes of baking to warm and lightly toast them before serving.
- → Are there topping suggestions for added flavor?
Try adding sliced onions, extra barbecue sauce, lettuce, or a slice of cheese for more flavor and texture.