Harvard Burger Recipe

Combine chopped jalapeños, diced red bell pepper and red onion in a small bowl.

Stir in white vinegar, sugar, lime juice and 1/4 tsp salt until sugar dissolves. Taste and adjust salt or lime as needed. Refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Preheat oven to 400°F (200°C) or heat a large skillet over medium heat.

If using oven: place bacon on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp. If using skillet: cook bacon over medium heat, turning occasionally, until crisp, about 8–12 minutes. Drain on paper towels and keep warm.

While bacon cooks, heat a grill pan or skillet over medium-high heat with 1 tsp oil. Grill pineapple rings 2–3 minutes per side until caramelized and grill marks appear. Remove and keep warm.

Divide ground beef into 4 equal portions (about 4 oz each) and gently form into patties about 3/4-inch thick. Make a slight dimple in the center of each patty to prevent doming.

Season both sides of patties evenly with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. If using, brush a little Worcestershire on top sides.

Heat a heavy skillet or grill over medium-high heat and add 1 tbsp neutral oil. When shimmering, place patties on the hot surface leaving space between them.

Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, top each patty with a slice of Havarti cheese, cover the pan or close the grill lid to melt the cheese.

Remove patties and let rest 2 minutes.

Spread mayonnaise in an even layer on both cut faces of the toasted buns. For a flavored mayo (optional): stir 1 tsp of some jalapeño relish into the mayo before spreading.

Heat a clean skillet or griddle over medium. Butter the bun faces lightly and toast cut-side down until golden, about 1–2 minutes.

Place a mayo-spread bottom bun on a plate. Add one lettuce leaf.

Set the Havarti-topped burger patty on the lettuce.

Top the patty with two bacon strips (or fold to fit), then a grilled pineapple ring.

Spoon 1–2 tablespoons jalapeño relish over the pineapple (adjust for spice preference).

Finish with the top bun and press gently. Serve immediately with fries or a salad.

All components correspond: relish is listed in ingredients; bacon and pineapple are cooked in their section; cheese is melted on the patties; mayo and buns are toasted. Make relish ahead to cut total assembly time.