Pineapple Bacon Burger Recipe

Form and cook smash patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently roll each portion into a loose ball without compacting. Preheat a heavy cast-iron griddle or skillet over high heat until very hot (about 5 minutes). Place two balls on the hot surface (cook two at a time to avoid overcrowding). Immediately press each ball flat with a sturdy spatula or a burger press to about 1/4 inch thickness; hold pressure for 10–15 seconds. Sprinkle each patty lightly with 1/4 tsp salt and a pinch of black pepper while cooking. Cook 2 minutes without moving to develop a crust. Flip and immediately top each patty with one slice cheddar and one slice pepper Jack. Cook another 45–60 seconds until cheese is melted and internal temperature reaches 160°F (for smash style aim for medium-well). Transfer patties to a plate and tent with foil while finishing remaining patties.

Toast rolls

Butter the cut sides of potato rolls with 1 tbs butter. Place cut-side down on the hot skillet for 30–45 seconds until golden and slightly crisp. Remove and set aside.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle brown sugar evenly over the bacon and finish with a crack of black pepper. Bake 12–16 minutes depending on thickness and desired crispness (check at 10 minutes). Remove when caramelized and transfer to paper towels to drain. Keep warm while assembling burgers.

Slice the half pineapple crosswise into 1/4-inch rings or thick half-moons. Toss pineapple slices with 1 tsp olive oil, 1/2 tsp smoked paprika and 1/4 tsp salt. Preheat a grill pan or smoker — for quick stovetop smoky flavor use a cast-iron pan and a drop of liquid smoke optional (about 1/8 tsp). Grill pineapple over medium-high heat 2–3 minutes per side until caramel marks appear and the pineapple is warmed and slightly softened. If using a smoker, smoke for 15–20 minutes at low heat for more smoke flavor. Keep warm.

Bring a small pot of salted water to a boil. Add snap peas and blanch for 30–45 seconds until bright green. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. In a blender or food processor combine the blanched snap peas, 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Puree until smooth and creamy, scraping down sides as needed. Taste and adjust salt/lemon. Chill until ready to assemble. (If you prefer a chunkier aioli, pulse to desired texture.)

In a small bowl combine 2 tbs honey and 1/2 tsp red pepper flakes. Stir and let sit 5 minutes so the heat infuses the honey. If mixture is too thick for drizzling, stir in up to 1 tsp hot water to loosen. Taste and adjust chili level.

Slice the tomato into 1/4-inch rounds (about 3–4 slices). Place toasted bottom half of the potato roll on a plate. Spread about 1 tablespoon snap pea aïoli over the roll. Add lettuce leaves (2 leaves per burger), then place one cheesed smash patty on top. Lay two strips of house bacon over the patty, then add a piece of smoked pineapple. Drizzle about 1 teaspoon chili honey over the pineapple and bacon. Add 2–3 tomato slices on top if desired. Spread another 1 tablespoon snap pea aïoli on the top roll, close the sandwich, and serve immediately. Repeat for second burger.

Serve suggestion: Serve with fries or a small salad. Provide extra chili honey and aïoli on the side for dipping.