Spicy Hawaiian Burger

The Spicy Hawaiian Burger is the product of my existing love for Hawaiian pizza. I thought, if pork, pineapple, and jalapenos are good on pizza, surely they would be tasty on a burger. Turns out – I was right.

I’m a huge fan of that sweet and salty combination of the bacon and the pineapple, so-much-so I would probably each a plain bacon and pineapple sandwich. But then, when you throw some beef and a little heat in the mix – yum!

I love this burger! 

However, my husband he’s not a fan of the sweet and meat. He does love a big juicy Bollman Burger. So, we have started doing made-to-order burger nights. I make Spicy Hawaiian Burgers mostly just for me, unless one of the kids gets a wild hair, and Bollman Burgers for the rest of the fam. Bollman and Spicy Hawaiian Burgers are both easy to make singly, so they make a really great pair on made-to-order burger nights. 

Click here for the tools and techniques you need to perfectly cook burgers on your gas grill! 

 Don’t forget the rules of food safety! Here is the short list:

• Always, wash your hands before and after handling raw meat. 
• Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath. 
• Always wash cutting boards and plates after having been in contact with raw meat. 
• Always cook to appropriate internal temperatures.  Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.

 

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Spicy Hawaiian Burgers

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Ingredients

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• 2 jalapenos
• 3 slices bacon, cut in half making 6 small slices
• 1 pound ground beef
• Jerk seasoning
• Salt
• 1 small pineapple, sliced (you will have a few more slices than what you need)
• Slices cheddar cheese
• Buns
• Olive oil

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Instructions

1. Preheat oven broiler.
2. Cut the tops off of the jalapenos and place on an oven safe baking sheet (I use stoneware). Broil about 15 minutes, turning occasionally until the skin is charred on all sides. Remove the peppers from oven, place in a bowl, and let cool. Once the peppers are cool enough to handle slice, return to bowl, set aside and keep warm.
3. After peppers have been removed, immediately place bacon on the same baking sheet. Turn off broiler and the oven on to 375 degrees. Put the baking sheet back in the oven and cook until the bacon is done to your desired crispiness. Once the bacon is done, remove it from the oven and place it on a paper towel lined plate.
4. Preheat the grill with medium-high heat for 10 minutes.*
5. Divide ground beef mixture into 3 equal parts and shape into patties. Season both sides of the burger with salt and Jerk seasoning.
6. Place patties onto hot grill, cook for 3 minutes* each side. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees. If the burgers have not reached that safe and savory internal temperature, move them to indirect heat and continue to cook, flipping every couple of minutes until they hit that 160 mark. Turn the burners off and place one slice of cheddar cheese on each patty, close the lid for a few minutes. Remove the patties from grill when cheese begins to melt.
7. While the burgers are finishing up over indirect heat, place all the slices of pineapple on the grill over the burners that are still one. Cook until the pineapple is heated through and you have nice grill marks on your slices. The slices you don’t use for the burgers make an excellent side dish.
8. Brush the inside of the buns with olive oil. Place the buns, inside down, on the grill and toast lightly.
9. Assemble by placing the cheese covered burger on the bottom bun, followed by two slices of bacon, and then the grilled pineapple. Top with sliced jalapenos, add the top bun and enjoy!

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Notes

• *Cooking temperatures and times are based on a gas grill.