BBQ Bacon Pineapple Burgers

When you bring together juicy beef with sweet pineapple and crispy bacon, you've got a burger that wows every time. Popping these in your oven means you skip the grill but still get that awesome BBQ taste. It's my go-to for gatherings, super chill nights, or whenever I want to impress (without stressing).

I first tried baking these instead of firing up the grill one soaked Fourth of July. There were no leftovers—my toughest critics even grabbed extras.

Awesome Ingredients

• Bakery burger buns: Go for that soft, brioche kind for extra yum Points if you give them a quick toast for some crunch
• Fresh pineapple rings: Slice about half an inch thick—ripe, golden pineapples are best Canned rings in juice (not syrup) work too—just grab high-quality ones
• Smoky bacon: Use regular or center-cut, uncooked strips so they get perfectly crisp Skip thick slices—they take forever in the oven
• Salt and black pepper: Don’t skimp on fresh pepper and kosher salt—makes a huge difference in taste
• Barbecue sauce: Sweet Baby Rays or your smoky fave adds a tasty kick Use whichever variety you like, smoky or sweet-and-spicy
• Lean ground beef: Go for a 93/7 mix—makes things tasty not greasy Ask the butcher for the good stuff if you can, skip pre-packed

Easy Step-by-Steps

Chill the Buns:

Pop your buns in the toaster or oven for a minute so they’re a little toasty, but not hard

Let Burgers Rest:

After baking, rest burgers five minutes right on the pan This keeps everything juicy Pull those toothpicks out before eating Build onto the buns and pile on your favorite toppings

Mix That Beef:

In a big bowl, gently mash together the beef, salt, pepper, and two spoonfuls of barbecue sauce Try not to squish it too much—gentle hands give juicy burgers

Bake to Perfection:

Set your burgers on the prepped rack Slide them in for fifteen minutes, then take them out and brush bacon with the rest of your BBQ sauce

Prep Oven and Tray:

Set the oven for 400 degrees Fahrenheit Line your tray with foil and place a wire rack on top so burgers cook evenly and bacon gets crisp (plus clean up is way easier)

Wrap It All Up:

Lay two bacon strips crosswise on a cutting board Put a patty in the middle, then plop a pineapple ring on top Fold the bacon ends over and skewer with a toothpick to hold them together Do the rest like this

Shape into Patties:

Divide meat into four same-sized chunks (about four ounces each) Shape gently into patties—aim for three and a half inches wide, about half an inch tall

Finish Baking:

Bake another ten to fifteen minutes till bacon is crisp and burgers hit 160°F inside If you want them less done, peek in five minutes earlier Your burgers should drip clear juice

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Pineapple gives a burst of juicy sweetness that totally balances out the salty bacon and beef. My bunch asks for these almost every outdoor movie night. And honestly, I love how I don’t have to stand over the stove or grill—super chill.

Leftover Tips

Pop cooled burgers in a sealed container and stash them in the fridge up to three days. To warm back up, reheat in a hot oven about ten minutes, or microwave for a minute at a time till hot. If the bacon’s crisp is important, skip wrapping them too tight while they’re warm.

Ingredient Swaps

You can swap canned pineapple in for fresh—just pat off the extra juice. Not into beef? Use ground turkey, chicken, or your go-to veggie patty. People trying to eat lighter can use turkey or plant-based bacon, no problem. Just stick with the same how-to steps.

How to Serve It Up

I usually go with a bright vinegar slaw or some corn for freshness—keeps things lively. If you want something different, serve with sweet potato fries or just a sprinkle of arugula. These burgers also taste awesome with tropical sips like pineapple lemonade.

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Backstory & Food Culture

Grilling up burgers with pineapple became the cool thing at block parties as folks started mixing classic American bites with island twists. This tasty combo is a win for fusion lovers and brings a hint of diner nostalgia right into your kitchen—no grill or travel needed.

Recipe FAQs

→ Can I swap fresh pineapple for canned?

Yep, canned pineapple works great! Just make sure to dry the rings thoroughly so they don't add extra liquid while baking.

→ What kind of bacon works best?

Standard or center-cut smoked bacon crisps up nicely in the oven. Thick-cut bacon might stay chewy instead of crisping.

→ How can I tell if the burgers are done?

Use a meat thermometer! Burgers are fully cooked when the internal temp hits 160°F, and the juices run clear.

→ Can I add more toppings?

Of course! Try lettuce, cheddar cheese, onions, or even some mayonnaise for extra flavor layers with these burgers.

→ Why bake burgers instead of grilling them?

Baking keeps things mess-free and ensures the bacon gets crispy while keeping the patties juicy. No flipping needed!

→ Can I prep these burgers ahead of time?

Yes, you can assemble them in advance, stash them in the fridge, and just bake when it's time to eat—super convenient!